yeast croissants

Ingredients for 1 servings:

• 500 g wheat flour
• 1 cube of yeast
• 1 tsp sugar
• 250 ml milk, lukewarm
• 1 tsp, leveled salt
• 1 egg(s)
• 100 g butter, melted, cooled
• 150 g carrot(s)
• 150 g spring onions
• 30 g butter
• 150 g cooked ham
• 2 tbsp herb cream cheese
• salt and pepper
• 1 egg yolk
• 1 tbsp milk
• 2 tbsp sesame seeds
• Flour for the work surface

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

filled with ham, carrots, spring onions

For the yeast dough, put the flour in a bowl and make a well in the middle. Add the sugar and milk to the well and crumble in the yeast. Add the salt, egg, and butter. Knead the ingredients into a dough and let it rise for at least 30 minutes, until it has doubled in size. In the meantime, wash the spring onions and slice them into fine rings, trim, peel, and dice the carrots. Finely dice the ham. Sauté the carrots in the butter for 4 minutes, then add the spring onions and ham and sauté for another 3 minutes. Add the cream cheese and mix everything until creamy. Season with salt and pepper. Let it cool. Roll out the risen yeast dough on a floured surface into a 48 x 48 cm square. Divide the square into 16 equal squares and place about 1 tablespoon of the cream cheese on each square. Now roll the squares up from one corner and shape them into croissants. Then place them on a baking sheet lined with baking paper and let them rise for another 10 minutes. Whisk the egg yolk and milk together and brush the croissants with it. Sprinkle with sesame seeds and bake at 200°C (top/bottom heat) for about 20 minutes.