in Germany

St. Martin's croissant

updated

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Ingredients for 1 servings:

  • 500 g flour
  • 30 g yeast
  • 1 egg(s)
  • 80 g sugar
  • 60 g margarine
  • 1 pinch of salt
  • 1 tbsp rum or apple juice
  • 250 ml milk
  • Grease for the tray

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Put the flour in a bowl, make a well in the center, and crumble in the yeast. Mix the yeast with 1 teaspoon of sugar, 5 teaspoons of milk, and a little flour and let it rise for 20 minutes. Then add all the other ingredients and knead the dough until it bubbles and pulls away from the sides of the bowl. Let it rise for another 30 minutes. Roll out, shape into pretzels or croissants, and place on a greased baking sheet. Let it rise for another 15 minutes. Bake in a preheated oven at 200°C (top/bottom heat) for about 20 minutes. Tip: Once cooled, cover with icing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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