Yeast – Croissant
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 30) |
Ingredients
For the yeast dough:
- 500g flour
- 1 cube yeast, fresh
- 50 grams sugar
- 125 ml milk, lukewarm
- 75 g butter, melt
- 2 egg (s)
- a bit salt
For the filling:
- 250 g hazelnuts, round
- 75 grams sugar
- 1 apple, tart, with skin, grated
- 1 lemon (s), zest it
- 5 tablespoon heavy cream
For the glaze:
- 125 g powdered suar
- 3 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Sieve the flour into a bowl and make a well in the middle. Combine the crumbled yeast, 2 teaspoons of sugar, 1/4 1 milk and some flour from the edge to a thick paste. Dust with flour, cover and let rise until cracks appear in the flour layer.
- For the filling, mix nuts, sugar, apple, lemon juice, lemon zest and whipped cream.
- Then preheat the oven to 200 ° C.
- Halve the yeast dough, roll out both parts 4 mm thick, cut into 8 equal triangles. Put 2 teaspoons of filling on each part and roll up from the broad side into croissants. Bake in the middle of the oven for 20 to 25 minutes. Brush with icing sugar while still hot.
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