Almond – Nut – Croissant

Ingredients for 1 servings:

• 1 cube of yeast or
• 2 ½ bags of dry yeast
• 300 ml milk, lukewarm
• 1,000 g flour
• 4 eggs
• 150 g butter or margarine, soft
• 80 g sugar
• Flour for the work surface
• 150 g hazelnuts
• 150 g almonds
• 200 ml water
• 300 g sugar
• 2 egg whites
• 1 egg yolk
• 1 tbsp water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Small yeast pastries with almonds and hazelnuts. Makes 32 pieces

Crumble the fresh yeast and mix with the lukewarm milk until smooth. If using dried yeast, use the lukewarm milk to make a yeast pre-dough. Let it rise in a warm place for about 10 minutes. Knead with the flour, eggs, fat, and sugar until smooth. Cover and let it rise in a warm place for about 1 hour. Meanwhile, for the filling, finely chop the nuts and almonds. Boil the water and sugar in a saucepan until syrupy. Stir in the chopped nuts and almonds and let the mixture cool. Knead the yeast dough again on a floured surface. Divide into four portions and roll each portion out into a circle about 35-40 cm long. For the filling, beat the egg whites until stiff and fold into the nut mixture. Spread evenly onto the dough circles. Cut each circle into about 8 cake slices and roll each piece up from the wide end to the tip. Form croissants and place them seam-down on baking sheets lined with parchment paper. You can also shape the dough into other shapes, such as squares, small triangles, or whatever you like. Just let your imagination run wild. Cover and let rise for another 20 minutes. In the meantime, preheat the oven to 225°C. Whisk the egg yolk with 1 tablespoon of water and brush the mixture over the croissants. Bake the croissants one at a time on the middle rack of the oven for about 10 minutes. Each baking sheet should take about 10 minutes to bake.