Summary

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

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Instructions

1. Mix the softened butter with the vanilla pulp, orange peel, egg yolk and salt in a bowl.
2. 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.
3. Form four rolls of the same size, 2-3 cm in diameter.
4. Wrapped in cling film, leave to rest in the refrigerator for at least 5 hours, or preferably overnight.
5. Preheat the oven to 160 degrees circulating air (180 degrees top / bottom heat).
6. Cut each roll into 16 pieces and shape them into croissants.
7. Either press into the openings of a Kipferl tray or place on a tray lined with baking paper.
8. Bake in the lower third of the oven until light brown. Depending on the oven, this takes 11-15 minutes.
9. In the meantime, mix the sugar, vanilla sugar and the freshly grated orange peel.
10. Warning, this is a lumpy business.
11. I stirred the mixture with a whisk.
12. Quickly roll the finished croissants in the sugar mixture and let them cool.