Nefissa's New Year's Eve

Ingredients for 1 servings:

• 625 g flour
• 500 g rock candy or sugar
• 750 ml water
• 125 g butter
• 4 eggs
• 1 pkt. cardamom (7.5 g)
• 1 pinch of cinnamon

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

makes about 80 pieces

Dissolve the rock candy completely in boiling water and let it cool. Heat the butter and also cool, but do not allow it to solidify again. Cream the butter until fluffy. Stir in the eggs well. Add the flour and sugar water alternately, then stir in the spices at the end. The dough should be runny. Let it rest for a few hours. Then stir it again. Once it has firmed up, add a little boiled water. Place a spoonful or a small ladleful of dough into the center of a croissant machine and roll it up immediately after baking, as the dough hardens very quickly. I use a wooden rolling pin with a 1 cm diameter for rolling. Depending on the type of iron, you get 80-100-120 rolls. They bake for 2 hours. They will keep for several weeks in a tin. You can fill them with cream, but we don’t. They are baked in East Frisia during Advent, but taste great with tea or coffee all year round.