John Myers
Ingredients for 1 servings:
- 250 g butter, cold
- 280 g flour
- 110 g sugar
- 2 ½ packets of vanilla sugar
- 140 g almond(s), ground with shell
- 250 g icing sugar, flavored with vanilla pods
- 2 ½ packets of vanilla sugar
Instructions
Working time approx. 2 hours; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 2 hours 10 minutes
The best vanilla croissants in the world, are in great demand, beautifully tender and crumbly, an old family recipe
Crumble the flour and butter into a bowl with your fingers. Quickly add the sugar, vanilla sugar, and almonds to form a smooth dough. Wrap in plastic wrap and refrigerate overnight. The next day, take small fist-sized pieces of dough, roll them into a ball, and roll them on the countertop into a long, approximately 1 cm thick snake. Cut these into approximately 1 cm wide pieces with a knife. Roll each piece into croissants in the palm of your hand as follows: Roll a small ball, then form it into a small “sausage” with a thickened center and tapered towards the ends, similar to Schupfnudeln, but much smaller. Fold the ends together nicely to form a croissant and place them on a baking sheet lined with parchment paper, not too close together. Bake the croissants in the oven at 180°C for about 10 minutes, until they begin to brown. Mix the powdered sugar and vanilla sugar well in a bowl. While still hot, carefully wrap the croissants in powdered sugar (they’ll break easily). Layer them in a tin. I always add the vanilla pods, which previously flavored the powdered sugar. These croissants aren’t easy to shape and require a lot of work. However, they’re incomparably delicious and always the first of my Christmas cookies to go.
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