Ginger croissant

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the dough, chop the ginger very finely. Place in a bowl with 275 g flour, butter, almonds and 70 g icing sugar. Knead first with the dough hooks of the mixer and then briefly with your hands to a smooth dough.

2. 2

   Cover and chill for about 30 minutes.

3. 3

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Quarter the dough and form it into 4 rolls (approx. 24 cm each) on a little flour. Cut each roll into approx. 12 pieces.

4. 4

   Shape the dough pieces into small rolls of about 7 cm in length, tapering slightly at the ends. Bend into croissants and place them on the trays. Bake one after the other in a hot oven for about 10 minutes.

5. 5

   To decorate, sieve 75 g icing sugar onto a deep plate. Let the croissants rest on the tray for about 10 minutes. Then loosen and carefully turn them in the icing sugar while still warm. Let it cool down.