Vanilla Creamed Croissants
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g flour, smooth, type 550
- 50 g powdered suar
- 1 vanilla pod (s)
- 100 ml milk, lukewarm
- 20 g yeast, fresh
- 1 egg (s)
- a bit salt
- 30 g butter, melted
- 80 g sour cream
- 1 egg yolk, with a little milk, for brushing
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Put the flour and powdered sugar in a bowl and crumble the yeast. Pour some lukewarm milk on top and let rise for about 20 minutes.
- Now add the egg, the scraped out vanilla pulp, a pinch of salt, the melted butter and the sour cream, knead everything into a smooth yeast dough and cover it in a warm place until it has almost doubled in volume.
- Preheat the oven to 180 ° C top and bottom heat.
- Roll out the dough into a large circle on the lightly floured work surface and cut into 12 pieces (like pieces of cake) with a knife or pastry wheel. Roll the dough triangles from the short side into croissants, insert the point under the croissants and place on a baking sheet lined with baking paper. Whisk the egg yolk and milk together and brush the croissants with it. Bake in the preheated oven for about 25 minutes until golden brown. Let cool on a wire rack.
- The croissants taste wonderful with butter and jam or just spread with butter. You can also freeze them well, take them out of the freezer before breakfast and bake them in the oven at approx. 85 ° C for about 15 minutes, then let them cool down briefly.
- Tip:
- You can also fill the croissants before baking, e.g. with chocolate cream, jam or peanut butter.
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