Nut Croissants From Yeast Dough

For the nut croissants made from yeast dough, first prepare a Dampfl for the yeast dough.

For the dampfl, heat 1/8 l milk, dissolve yeast in it and mix with approx. 200 g flour to form a dampfl. Cover and let rest for 30 minutes.

In the meantime, liquefy the butter. Mix the yolks, sugar, flavorings and the remaining milk well. Add the cream and add everything to the dampfl with the remaining flour. Work into a smooth yeast dough.

If the dough is too soft, add a little flour. If it is too hard, add milk as needed. The dough is ideal when it comes off your hands easily during kneading.

Cover the dough and let it rest for 30 minutes. Knead the dough again and let it rest for another 30 minutes.

In the meantime, prepare the filling according to the instructions. After rising, divide the yeast dough into 4 equal parts and roll out the 4 parts one after the other in a circle (approx. 2 cm thick). Then cut the circles into 8 equal segments (triangles).

First spread 1-2 teaspoons of jam on each segment and then spread 1 good tablespoon of the filling on each of the dough segments. Roll up the triangles from the wide ends and form them into croissants. Then place them on a baking tray lined with baking paper, spacing them slightly apart.

Mix the beaten egg with the milk and brush the croissants with it. Let the croissants rise again. Then bake at 180 degrees until golden brown.

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