Summary

Ingredients

For the dough:

• 375 grams flour
• 1 packet yeast (dry yeast)
• 175 ml milk, lukewarm
• 75 grams sugar
• 75 g butter, soft
• 1 egg (s)
• 1 teaspoon salt

For the filling:

• 150 g butter, (half fat possible)
• 150 grams sugar
• 2 teaspoons cinnamon
• 200 g almond (s), rouhly chopped

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Instructions

1. Sift the flour into a bowl and mix with the yeast and sugar.
2. Add milk, butter, egg and salt and knead with the dough hook to form a smooth dough that no longer sticks to the bowl.
3. It is best to leave it covered for about 1 hour in a warm water bath or another warm place.
4. Bring the butter and sugar to the boil until foaming. Then add the cinnamon and almonds and let cool a little.
5. Roll out the yeast dough about 1/2 cm thick and cut into oblong triangles.
6. Spread 1-2 teaspoons of the almond mixture on top and roll up from the smooth side towards the tip and press the tip together with the dough with your fingertips.
7. Place on a baking tray lined with baking paper and let rise for another 20 minutes.
8. Meanwhile preheat the oven to 200 ° C.
9. Then bake the croissants for about 15-20 minutes until golden brown.