John Myers
Contents
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Ingredients
- 2 Pc. Good quality vanilla pods
- 285 g Flour, preferably type 630 spelled
- 100 g Ground blanched almonds
- 100 g Fine sugar
- 225 g Cold butter in flakes
- 50 g Ground poppy seeds
- 75 g Orange sugar
Instructions
- Slit the vanilla pods lengthways and scrape out the pulp. Mix the flour, almonds, sugar, 10 g poppy seeds and vanilla pulp in a bowl. Add butter and quickly knead everything into a smooth dough. Wrapped in foil and put in the fridge for at least 1 hour.
- Pluck small portions from the dough and roll them onto a lightly floured work surface with the palms of the hands to make sausages about the thickness of a finger. The ends should be a little thinner than the middle. Bend into croissants and place on a baking sheet lined with baking paper. Bake in the preheated oven on the middle rack at 180 degrees top / bottom heat (or convection 160 degrees) for about 10 - 12 minutes until golden yellow.
- Then immediately remove from the baking sheet with the parchment paper. Mix the rest of the poppy seeds and orange sugar in a shallow bowl and roll the croissants in it on all sides while they are still hot. Let cool on a wire rack.
- Alternatively, you can leave out the poppy seeds in the dough and knead some orange zest (only organic, please) under the dough.
