Danish Breakfast Cone
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 1 teaspoon salt
- 20 g suar
- 100 ml water, lukewarm
- 1 ½ cup milk, lukewarm
- 25 g yeast
- 75 g mararine
- some condensed milk
Print Recipe
Pin Recipe Instructions
- Put the water and milk in a bowl and dissolve the yeast in it. Add the remaining ingredients and knead into a smooth dough. Divide the dough in half and let it rest in a warm place for about 1 hour.
- Roll out each piece on a floured work surface into a round plate. Divide each plate into 8 triangles. Roll up the triangles from the broad side to the point and place the seams down on a baking sheet lined with baking paper. If you want, you can also fill the croissants with jam or nut nougat cream. Brush the croissants with condensed milk and let rest for another 15 minutes.
- Bake in the oven preheated to 220 ° C for about 15-17 minutes. Take out of the oven, let cool down a bit and serve.
- Tip: The croissants are easy to freeze. But then only bake for about 12 minutes, let cool and freeze. To bake, place in the oven preheated to 220 ° C, bake for 5 - 6 minutes, let cool down a little and then serve.
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