Salt croissants

Ingredients for 1 servings:

• 500 g flour
• 1 tbsp sugar
• 1 cube of yeast
• ¼ liter of milk
• 100 g butter or margarine
• 1 tsp salt
• 1 egg(s)
• 1 egg yolk
• n. B. Salt, coarse and
• Caraway seeds for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

A recipe from a displaced Danube Swabian from Mramorak / Banat (now Serbia). Makes about 25 pieces

Put the flour in a bowl, make a well in the center, and add the crumbled yeast and a little sugar. Pour the lukewarm milk over the dough and dissolve the yeast in it. Let it stand for 15 minutes. Sprinkle the salt, butter, and egg over the flour and knead everything into a dough. Place the dough in a bowl, cover, and let it rise in a warm place for about 30 minutes. Roll out the dough, cut into triangles, and shape into croissants. Brush the croissants with egg yolk and sprinkle with salt and caraway seeds. Bake on the middle rack at 180°C for about 25 minutes until golden brown. The croissants were served with paprika, bean soup, or other soups, or simply eaten as a starter. They also go well with a nice glass of red wine.