Butter croissants according to Grandma Anna

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast
• 1 tsp, heaped sugar
• 1 pinch of salt
• 125 ml milk, lukewarm
• 2 eggs
• 100 g butter
• 250 g butter, salted, soft
• Powdered sugar, for dusting

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Grandma’s Butterhörnel recipe from the Sudetenland

Make a dough from the flour, yeast, salt, sugar, eggs, butter, and milk and let it rest in a cool place for half an hour. Roll out the dough thinly (about 3mm) and then cut into squares. Spread the salted butter liberally over the squares. Roll the squares diagonally into croissants. Now it’s time to cut the croissants: Use a knife to cut lengthwise through the croissant, but not all the way to the bottom! This will allow the croissants to open during baking. Let the finished croissants rise on the baking sheet for about 30 minutes. Then bake in the oven at 180°C (convection is not recommended) until golden brown, but not too dark! This takes 20 to 40 minutes, depending on the oven. Do the skewer test; there should be no sticky dough left. After cooling, dust generously with powdered sugar and enjoy with a freshly brewed coffee.