Kipferl with Fine Orange Flavor

Summary

Prep Time	20 mins
Cook Time	15 mins
Total Time	5 hrs 35 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Also:

100 g suar
2 tablespoon vanilla sugar, homemade
1 teaspoon orange peel, grated, from an untreated orange

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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