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Breakfast croissants made from Hermann dough

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Ingredients for 1 servings:

  • 1 cube of fresh yeast
  • some honey
  • 700 g flour
  • 300 g dough (Hermann)
  • 200 g sugar
  • 160 g butter, warm
  • 240 ml water
  • 1 pinch of salt
  • 1 jar jam

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

fruity and irresistible

Dissolve the yeast and honey in a bowl. Add the flour, Hermann dough, sugar, butter, warm water, and salt, and mix with the dough hook of a hand mixer until smooth. Let the dough rest in a warm place for one hour. Roll out the dough and cut into small triangles (one long side and two shorter ones). Spread some jam on the triangles and roll them up from the long side to the tip (the first attempt won’t be perfect right away, but practice makes perfect!). Let it rise for another half hour. Bake the croissants at 180°C (top/bottom heat) for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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