Nut Croissant

For the yeast dough, start by stirring the lukewarm milk with the yeast.

After about five minutes, pour the liquid together with the other ingredients into a wide bowl and knead the dough with a mixer (or food processor).

Then cover the baking bowl and let the dough rise for about thirty minutes.

In the meantime, mix all the ingredients for the filling. Divide the yeast dough once and roll it out on two round cake bases (cake plates or possibly springform bases, 28 cm ø) and spread with the filling. Cut each of the two bases into twelve cake pieces. Roll up each piece from the outside (that is, the wider end) to the inside (this will look like a croissant). Mix the egg and brush each croissant with it.

Cover two baking trays with parchment paper, place the croissants on them and let them rise again for half an hour. Preheat the oven to 180 °C (top and bottom heat). Then bake the croissants for about 15 to 20 minutes (place the baking trays in the oven one after the other).

Tip: The Kipferl taste best still warm. They can be baked and frozen well on stock.

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