Kipferl with Fine Orange Flavor
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 5 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 vanilla pod (s), the pulp
- 2 teaspoons orange peel, grated, from an untreated orange
- 1 pinch (s) salt
- 2 medium egg yolks
- 200 g butter, soft
- 120 g almond (s), round
- 80 g powdered suar
- 270 g flour, type 405
Also:
- 100 g suar
- 2 tablespoon vanilla sugar, homemade
- 1 teaspoon orange peel, grated, from an untreated orange
Print Recipe
Pin Recipe Instructions
- Mix the softened butter with the vanilla pulp, orange peel, egg yolk and salt in a bowl.
- Mix the almonds, powdered sugar and flour and knead with the butter-egg mixture first with the dough hook, then with your hands to form a homogeneous dough.
- Form four rolls of the same size, 2-3 cm in diameter.
- Wrapped in cling film, leave to rest in the refrigerator for at least 5 hours, or preferably overnight.
- Preheat the oven to 160 degrees circulating air (180 degrees top / bottom heat).
- Cut each roll into 16 pieces and shape them into croissants.
- Either press into the openings of a Kipferl tray or place on a tray lined with baking paper.
- Bake in the lower third of the oven until light brown. Depending on the oven, this takes 11-15 minutes.
- In the meantime, mix the sugar, vanilla sugar and the freshly grated orange peel.
- Warning, this is a lumpy business.
- I stirred the mixture with a whisk.
- Quickly roll the finished croissants in the sugar mixture and let them cool.
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