Nougat croissants

Ingredients for 1 servings:

• 275 ml milk
• 80 g sugar
• 10 g fresh yeast
• 500 g wheat flour type 550
• 1 pinch of salt
• 50 g butter, liquid
• 200 g nut nougat
• 1 cup of chocolate icing, approx. 200 g

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

makes about 16 croissants

Gently warm the milk, add the sugar, and dissolve the yeast. Weigh the flour into a bowl, add the salt, melted butter, and the yeast mixture, and knead until the dough pulls away from the sides of the bowl. Cover and let rise in the oven with the light on for about 1 hour. Knead the dough again, then halve it and form it into two balls. Roll these out into circles (about 35-40 cm in diameter) and cut into eight equal triangles in a star shape. Press one-eighth of each ball apart slightly with your fingers. Cut the nougat mixture into 16 equal-sized bars and place one bar crosswise on the widest part of each triangle. Roll the dough from the wide side to the tip and form croissants. Place the first eight croissants on a baking sheet lined with foil or baking paper. Bake in an oven preheated to 200°C (top/bottom heat) for about 13-15 minutes on the middle shelf. In the meantime, make the next 8 croissants. Once cooled, cover them with chocolate icing.