potato croissants

Ingredients for 12 servings:

• 250 g potatoes (from the previous day or freshly cooked, let cool.)
• 300 g flour
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 75 g sugar (according to taste)
• 1 pinch of salt
• 1 tbsp water
• 50 g butter
• 1 egg(s)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

ideal for freezing, bake again on Sunday

Peel the potatoes from the previous day and mash them with a potato masher. If using freshly cooked potatoes, mash them as well and let cool. Mix the potatoes, flour, and remaining ingredients into a smooth dough. Depending on the type of potato, a little more flour may be needed. I sometimes use 1-2 heaped tablespoons of potato flour extra if necessary. Roll out the dough on a floured surface, cut out squares about 10-12 cm, cut them into triangles, and roll them into croissants. Place them on a baking tray lined with baking paper and bake in a preheated oven at 200°C for about 15 minutes. Let cool on a rack. If you use only 75 g of sugar, the croissants will not be as sweet and taste particularly good with jam or nougat spread. Variation: Add about 100 g of ground almonds or hazelnuts and mix them with the ingredients listed above. Baking: Place unthawed on the oven rack at 150° for approx. 10-15 minutes depending on size.