Raspberry Croissants
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 60 g suar
- Melt 60 g butter or semi-fat margarine
- 1 bag vanilla sugar
- 1 egg (s)
- 250 ml milk, possibly skimmed
- 1 cube fresh yeast or pack dry yeast
- 1 pinch (s) salt
- 0.5 ½ jar jam (raspberry)
- possibly condensed milk or egg yolk for brushing
- possibly lump sugar for sprinkling
- 5 tablespoon powdered sugar
- some water
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Mix the flour, sugar, vanilla sugar and salt. Warm the milk lukewarm and dissolve the fresh yeast in it (mix dry yeast with the flour). Add the yeast milk, melted fat and egg to the flour mixture and knead into a smooth dough. Let rise for at least 1/2 hour (must increase significantly).
- Then knead the dough neatly on a surface sprinkled with flour, divide in half and roll out one part to form a plate. Cut the plate into 6 parts (like pieces of cake) and put 1 teaspoon of raspberry jam on each. Roll up into croissants and place on a baking sheet lined with baking paper.
- If necessary brush with a little canned milk or egg yolk and sprinkle with a little sugar (you can also leave it out). Do the same with the second half of the dough. Let rise again covered, in the meantime preheat the oven.
- Bake the croissants at 200 ° C (top / bottom heat) for about 20 minutes. Mix a thin frosting from the powdered sugar with a little water, spread it on the croissants while they are still hot and let them cool down. The croissants can also be frozen.
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