Brioche croissants

Ingredients for 1 servings:

• 250 g flour
• 110 g milk
• 20 g yeast, fresh
• 35 g sugar
• 2 egg yolks
• 2 tsp lemon peel, untreated, grated
• 1 tsp rum
• 35 g butter
• n. B. Granulated sugar for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 50 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 45 minutes

Heat the milk. Crumble the yeast and dissolve it in the flour. Mix together the sugar, rum, and 1 1/2 egg yolks. Mix the flour with the lemon zest. Add the sugar-egg mixture, the yeast milk, and the butter, and knead with a dough hook until you have a smooth dough. Let it rise for about 30 minutes, knead again, and let it rise for another hour. Then roll out the dough into a rectangle (approx. 20 x 60 cm) and cut this into 5 rectangles. Cut each rectangle in half crosswise to create 2 triangles. Cut a slit in the middle of each triangle along the wide side, fold in the corners, and roll up the dough. Shape the dough into croissants and let them rise for another 20 minutes. Whisk the remaining egg yolk with a little milk, brush the croissants with it, and sprinkle with sugar. Bake the croissants at 200°C for 8–10 minutes.