John Myers
Ingredients for 12 servings:
- 500 g flour, smooth
- 30 g sugar
- ¼ liter milk, lukewarm
- 100 g butter, melted
- 1 pack of yeast (dry yeast, 7g)
- 1 tsp honey
- 50 g raisins
- rum
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
ideal for breakfast and snacks
Marinate the raisins in rum for a day. Mix all the dry dough ingredients, add the remaining ingredients, and knead into a smooth dough. Let it rise for about 30 minutes. Divide the dough into 12 portions, shape them into balls, and roll out the balls into oval dough sheets (20 cm long) about 3 mm thick. Roll tightly from the short side and shape the dough rolls into croissants. Place on a baking sheet lined with baking paper. Cover with a cloth and let rise for another 20 minutes. Whisk a egg yolk with a little milk, brush the croissants with it, and bake in a preheated oven on the middle rack at 180 degrees Celsius for about 18 minutes. If you don’t like raisins, you can omit them.
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