Burgenland Croissants

First, preheat the oven to 180 ºC hot air.

Dissolve the yeast and sugar in the slightly warmed milk and mix with the remaining ingredients. Quickly knead into a smooth yeast dough.

Although it is a yeast dough, in this case let the dough rest in the refrigerator for about an hour.

Portion the dough into 4-5 equal parts.

For the filling, beat the egg whites with the powdered sugar until firm.

Roll out the dough pieces and brush with the beaten egg whites. Do not spread to the outer edges. Sprinkle the chopped nuts on top. Now roll the dough tightly like a strudel.

Use a round cookie cutter to cut out croissants from these rolls or cut off slices and shape croissants by hand.

Place the croissants on a baking tray and brush with beaten egg mixture (egg yolk with a little milk). Bake for about 10 minutes.

Mix vanilla sugar and powdered sugar and sprinkle on the still hot Burgenländerkipferl.

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