Crescent rolls with poppy seeds and white chocolate

Ingredients for 1 servings:

• 170 g wheat flour
• 1 pinch of baking powder
• 85 g powdered sugar
• 1 packet of Bourbon vanilla sugar
• 2 medium-sized egg yolks
• 140 g butter, soft
• 70 g poppy seeds
• Flour for the work surface
• 100 g white chocolate for the icing

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 7 minutes; Total time approx. 2 hours 7 minutes

for 30 pieces

Line a baking sheet with baking paper and preheat the oven to 200°C (top/bottom heat). Mix the flour with the baking powder and mix in the powdered sugar. Add the remaining ingredients and knead everything well into a dough. Form the dough into a ball, wrap it in cling film, and refrigerate for about 30 minutes. Briefly knead the dough on a lightly floured surface and divide it into 8 equal pieces. Shape these into pencil-thick rolls and cut into 4-5 cm long pieces. Roll the pieces slightly thinner at the ends and shape them into croissants. Place them on the baking sheet and bake for about 7 minutes. Let the croissants cool. Dip the ends into the chocolate that has been melted in a water bath.