Orange croissant with icing

Ingredients for 1 servings:

• 165 ml water, warm
• 1 sachet of dry yeast or 20 g fresh yeast
• 50 g sugar
• 1 egg(s)
• 130 g sour cream
• 60 g butter, very soft
• 470 g flour
• 1 pinch of salt
• 150 g sugar
• 1 large orange(s), grated peel
• 20 g butter, melted
• 150 g sugar
• 50 g butter
• 40 ml orange juice, freshly squeezed
• 100 g sour cream

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 35 minutes

Orange Rolls

Dissolve the yeast in the warm water and let stand for 10 minutes. Then mix the sugar, egg, sour cream, yeast water, and butter until lump-free. Then add the flour and salt and knead into a yeast dough. The dough should not be too firm, but also no longer sticky. Add a little more flour or water as needed. This works just fine for me. Cover the dough and let it rise for 1 1/2 hours, or until it has at least doubled in size. Wash the orange and zest it, then mix it with the sugar. Once the dough is ready, divide it into two halves. Cover one half again. Roll out the other half into a circle. Spread half of the melted butter and half of the sugar-orange peel mixture on it. Then divide the circle into 12 pieces. Roll each piece up like a croissant and place it in a large greased baking dish or on a baking sheet lined with parchment paper. Don’t place the croissants too far apart, leaving about 1.5 cm between them. Then, cover and let rise again until they’ve doubled in size. Repeat with the second half of the dough. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and bake the croissants for 17-20 minutes until golden brown. Once the croissants are in the oven, prepare the icing. Combine the sugar, butter, and orange juice in a small saucepan and simmer gently. Finally, fold in the sour cream and simmer for a while longer. Brush the croissants with the icing while they’re still warm.