Curd-vanilla-croissants
easy
90 mins
90 mins
Ingredients
- 150 ml Milk
- 100 g Butter or margarine
- 1/2 cube (21 g) Yeast
- 100 g Sugar
- 500 g Flour
- 125 g Cream quark (40% fat)
- 1 egg (size M)
- 4 packages Vanillin sugar
- 125 g Sugar crystals
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Heat 1/8 l milk, add fat and melt. Mix yeast and 1 tablespoon of sugar. Put flour, quark, egg, remaining sugar, 2 sachets of vanillin sugar, yeast and the lukewarm milk-fat mixture into a bowl.
- 2
Mix to a smooth yeast dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 40 minutes. Mix the remaining vanillin sugar and sugar crystals. Knead the yeast dough again and divide it into 15 equally sized pieces.
- 3
Form into croissants on a floured work surface, brush with milk and roll in decorating sugar. Place on two baking trays lined with baking paper. Bake one after the other in a preheated oven (electric: 175 °C/ gas: level 2) for 15-20 minutes until golden brown.
- 4
Let it cool down on a cake rack. Makes about 15 pieces.
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