Finest Vanilla Croissants in World

Preface

1. There are too many recipes for vanilla croissants here in the boilbar …. but since I’ve tried the digger 56 recipe, I don’t like any other – so these croissants MUST be in my “in-house” cookbook for my granddaughter Sara

preparation

1. Cover the baking sheet with baking paper – put the granulated sugar (for rolling the croissants) in a small, flat bowl – preheat the oven to 160 degrees O / U

preparing dough

1. mix the flour and almonds in a large bowl – cut the soft butter into pieces – slice the vanilla pod, take out the pulp and add to the dough – finally add the sugar and knead everything together well – then divide the dough into 4 thin long rolls and in the refrigerator for at least 1 hour. let rest

preparation of croissants

1. 1 Take the dough roll out of the refrigerator (the rest of the dough stay in a cool place) cut the dough roll into thin slices and roll them into small sticks in the palms of the hands
2. Now dip the sticks briefly in the sugar and shape them into small croissants – bake for 15 minutes at approx. 160 degrees
3. GENIAL – rolling in sugar BEFORE baking saves dusting with sugar afterwards – the sugar caramelises slightly during baking – and your fingers stay clean while snacking!

postscript

1. hide the croissants well because small and large santa mice are constantly nibbling on them and hey presto they are gone before advent has started …. (grin)