Potato croissants

Name: Potato croissants
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 300 g floury potatoes; 60 g Butter or margarine; 125 g + 3 tablespoons sugar; 2 Eggs (size M); 400 g Flour; 1 package Baking Powder; 125 g ground hazelnuts; 7-10 Tbsp a few drops of bitter almond oil; 5 TABLESPOONS Milk; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

300 g floury potatoes
60 g Butter or margarine
125 g + 3 tablespoons sugar
2 Eggs (size M)
400 g Flour
1 package Baking Powder
125 g ground hazelnuts
7-10 Tbsp a few drops of bitter almond oil
5 TABLESPOONS Milk
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Boil the potatoes the day before and chill them overnight
2
Peel the potatoes, weigh 250 g and set aside. Cream fat, 125 g sugar and eggs with the whisk of the hand mixer. Mix flour and baking powder. Press potatoes through a potato press to the flour. Then add the butter-sugar mixture and work into a firm dough with your hands. Put the dough in a cool place for about 10 minutes
3
Mix the hazelnuts with 3 tbsp. sugar, bitter almond oil and milk to a paste
4
Roll out the dough into a circle (approx. 40 cm Ø) on a well floured work surface. Spread evenly with the hazelnut paste, leaving a rim of approx. 1 cm wide. Cut the dough circle into 12 cake pieces with a knife or dough wheel. Form each cake piece into a croissant by rolling it up from the wide side to the top
5
Place the croissants on a baking tray lined with baking paper and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove from the oven and allow to cool for about 5 minutes. Put the croissants on a cake rack and let them cool down. Dust with icing sugar
6
waiting time approx. 12 1/2 hours