Grandma's potato croissants

Ingredients for 1 servings:

• 250 g potatoes, cooked and mashed, from the previous day
• 450 g wheat flour, type 550 or wheat flour
• 50 g sugar
• 125 ml milk
• 1 cube of yeast
• 1 egg(s)
• 1 pinch of salt
• 40 g butter
• 3 tbsp milk
• 1 egg yolk
• 100 g jam
• Powdered sugar and some water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

made from yeast dough, makes about 18 pieces

Place the mashed potatoes in a large bowl. Add the flour and mix well. Add the yeast dissolved in the milk and stir in the center to form a pre-dough. Let the pre-dough rise slightly. Then add the sugar, egg, butter, and salt to the bowl and mix everything into a light yeast dough. Let it rise until it has doubled in size. Preheat the oven to 160°C fan/convection oven. Roll out the dough on a floured baking surface to a thickness of about 1cm. Cut triangles from the dough, add a spoonful of jam, spread it out, and roll it up into croissants. Place the croissants on baking sheets lined with baking paper. Brush with beaten egg yolk and milk and let rise again (about 30 minutes). Place in the oven and bake for about 15-20 minutes. Mix the powdered sugar with enough water until it forms a thick dough, then brush the croissants with it.