Breakfast croissant with oat flakes

Ingredients for 1 servings:

• 300 g wheat flour, type 405
• 100 g oat flakes, fine
• 2 tbsp hazelnuts, ground
• ½ tsp salt
• ½ pack of dry yeast
• 1 tbsp honey
• 100 ml milk, lukewarm
• 50 g butter, soft
• 2 eggs
• 1 tbsp hazelnuts, ground
• 1 tbsp milk

Instructions

Working time approx. 25 minutes; Rest time approx. 14 hours; Cooking/baking time approx. 20 minutes; Total time approx. 14 hours 45 minutes

for a savory or sweet morning breakfast, serves 8 pieces

The night before, combine the flour, oats, ground hazelnuts, salt, and dried yeast in a mixing bowl. Then, using the dough hook of a hand mixer, stir in the honey, lukewarm milk, softened butter, and eggs to form a soft, slightly sticky dough that just pulls away from the sides of the bowl. Cover the dough with a damp cloth and let it rise in a warm place for about 45 minutes. Dust the work surface with flour and roll the dough into a circle about 40 cm in diameter. Cut 8 cake slices from the circle and roll each one up from the edge to the tip to form croissants. Brush the croissants with milk, sprinkle with nuts, and place them on a baking sheet lined with baking paper. Cover the sheet again with the damp cloth and refrigerate overnight. The next morning, remove the baking sheet from the refrigerator, let it rise in a warm place for about 30 minutes, and then bake in a preheated oven at 200°C (top/bottom heat) for 20-30 minutes until golden brown. If you have any leftover croissants, you can also reheat them briefly in the oven the next day.