Ricos Orange Croissants
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 1 sachet vanilla sugar
- 2 bags orange peel, grated
- 75 g powdered suar
- 1 pinch (s) salt
- 100 g almond (s), round
- 200 g butter
- 100 g suar
Print Recipe
Pin Recipe Instructions
- Put the flour with vanilla sugar, 1 sachet of orange peel, powdered sugar, salt and grated almonds in a mixing bowl. Mix well with a whisk. Add the butter in flakes, quickly knead everything with the dough hook of the hand mixer to a smooth dough. Cover and chill for about 30 minutes.
- Preheat the oven to 180 degrees (convection 160 degrees).
- Divide the croissant dough into 5 portions and shape into finger-thick rolls on a floured work surface. Cut the rolls into pieces approx. 5 cm long. Roll the ends a little thinner and shape the pieces into croissants. Distribute each with a little space on baking sheets lined with baking paper.
- Bake for about 10 minutes per tray.
- Mix the sugar well with the rest of the orange peel, spread on a baking sheet.
- Let the croissants rest briefly after baking and carefully turn them in the sugar mixture while they are still hot.
- Let it cool down and put it in the pastry tin.
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