Summary

Ingredients

For the dough:

• 165 ml water, warm
• 1 packet dry yeast, or 20 g fresh yeast
• 50 grams sugar
• 1 egg (s)
• 130 g sour cream
• 60 g butter, very soft
• 470 g flour
• 1 pinch (s) salt

For the filling:

• 150 grams sugar
• 1 large orange (s), grated zest it
• 20 g butter, melted

For the cast:

• 150 grams sugar
• 50 g butter
• 40 ml orange juice, freshly squeezed
• 100 g sour cream

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Instructions

1. Dissolve the yeast in the warm water and let stand for 10 minutes. Then stir together the sugar, egg, sour cream, yeast water and butter until everything is free of lumps. Then add the flour and salt and knead into a yeast dough. The dough shouldn`t be too firm, but it shouldn`t stick anymore either. Then add a little more flour or water, depending on the situation. It fits so well with me. Cover the dough and let rise for 1 1/2 hours, or until it has at least doubled. Wash the orange and rub the peel, mix with the sugar. When the dough is ready, divide it in half. One half is covered again. Roll out a circle from the other. Spread half of the melted butter and half of the sugar-orange peel mixture on top. Then the circle is divided into 12 parts. Each part is rolled up like a croissant and placed in a large greased baking dish or on a baking sheet lined with baking paper. Do not place the croissants too far apart, leave a space of about 1.5 cm. Then you have to let them rise again covered until they have doubled. Do the same for the second half of the dough. Preheat the oven to 180 degrees top and bottom heat, bake the croissants for 17-20 minutes until golden brown. Once the croissants are in the oven, you can prepare the cast. To do this, mix the sugar, butter and orange juice in a small saucepan and let it simmer a little. Finally, fold in the sour cream and let it simmer a little more. Brush the croissants with the icing while they are still warm.