Vanilla croissant

Name: Vanilla croissant
Cook time: 1 h
Total time: 1 h
Yield: 55
Ingredients: 280 g Flour; 50 g crushed almonds; 50 g ground hazelnuts; 70 g Sugar; 3 packages Vanillin sugar; 1 pinch Salt; 2 Egg yolk (size M); 200 g butter that is not too hard; 50 g Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 55

280 g Flour
50 g crushed almonds
50 g ground hazelnuts
70 g Sugar
3 packages Vanillin sugar
1 pinch Salt
2 Egg yolk (size M)
200 g butter that is not too hard
50 g Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Put flour, almonds, hazelnuts, sugar, 1 sachet of vanilla sugar, salt and egg yolk in a bowl. Add butter in pieces. Knead with the dough hooks of the hand mixer to a smooth dough. Shape into a ball with your hands, wrap in foil and chill for about 1 hour. Roll and shape small pieces of dough into croissants on a lightly floured work surface. Place on 2 baking trays lined with baking paper and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) one after the other for approx. 10 minutes, so that the tips in particular become brown.
2
Sift icing sugar and mix with remaining vanillin sugar. Carefully roll hot croissants in it. Leave to cool on a cake rack. Keep the croissants well closed in tins in a cool place. Keep for approx. 4 weeks.
3
1 hour waiting time