Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 21 g fresh yeast
- 250 ml milk
- 1 tablespoon raw cane sugar
- 1 tablespoon butter, soft
- 450 g spelled flour type 630
- 100 g low-fat quark
- 1 pinch (s) salt
- cinnamon
- vanilla
- 1 egg (s)
- 1 tablespoon milk
Print Recipe
Pin Recipe Instructions
- Warm the milk lukewarm in a saucepan. Stir in sugar and yeast. Put the flour in a mixing bowl, pour the yeast milk into the middle and cover with a little flour and let rise for about 15 minutes.
- Separate the egg white from the yolk. Add butter, quark, egg white and spices to the pre-dough and knead for at least 5 minutes to form a smooth dough. Cover the dough and let it rise for about 1 hour.
- Knead the dough briefly and roll it out into a circle on a floured work surface. Using a dough card, cut into 8 equal triangles or pizza pieces. Roll up the triangles from the long side and bend them into a crescent. Place on a baking sheet lined with baking paper and let rise for 15 minutes. Preheat the oven to 180 degrees.
- Whisk the egg yolk with 1 tablespoon of milk and brush the croissants with it before baking. Bake for about 20 minutes. Let cool on a wire rack.
- Makes about 8 croissants.
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