Butter Croissant After Grandma Anna

Summary

Prep Time	25 mins
Total Time	1 hr 25 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the filling:

250 g butter, salted, soft
Powdered sugar, for dusting

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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