Butter Croissant After Grandma Anna
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500g flour
- 1 cube yeast
- 1 teaspoon, heaped sugar
- 1 pinch (s) salt
- 125 ml milk, lukewarm
- 2 egg (s)
- 100 g butter
For the filling:
- 250 g butter, salted, soft
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Make a dough out of the flour, yeast, salt, sugar, eggs, butter and milk and let it rest in a cool place for half an hour.
- The dough is rolled out thinly (approx. 3mm) and then cut into squares. The salt butter is generously spread on the squares. The squares are rolled up into croissants around the corner. Now the croissant cut takes place - make a cut lengthways through the croissant with a knife, but not down to the ground !! This will open the croissants while baking.
- Let the croissants rise on the baking sheet for another 30 minutes.
- Then bake the croissants in the oven at 180 ° C (convection is not good) until golden brown, not too dark! This takes 20 to 40 minutes, depending on the oven. Make a stick test, there must be no more sticky dough on it.
- After cooling, dust with icing sugar and a freshly brewed coffee.
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