St. Martin's croissants

Ingredients for 1 servings:

• 500 g flour
• 250 ml milk
• 140 g butter, melted
• 1 ½ packets of yeast (dry yeast)
• some lemon(s) – zest, grated
• 1 egg(s)
• 100 g sugar
• 1 pinch of salt
• 100 g almond(s), grated
• 1 egg(s)
• 100 g sugar
• 1 egg yolk, beaten, for brushing

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

with almond filling

Heat the milk. Sift one-third of the flour into a bowl and mix with the yeast, salt, and sugar. Mix with half of the milk to form a soft paste. Then, sprinkle with flour and let it rise in a warm, draft-free place for about 15 minutes. As soon as the flour has cracked and the yeast has risen, scrape the mixture onto one side of the bowl and fill the other half of the bowl with another third of the flour. Mix this flour with the butter, then combine the yeast mixture and butter mixture. Gradually add the rest of the flour with a little lemon zest and the milk until the dough no longer sticks to your fingers, then knead it for 10 minutes. Let the finished dough rise in a quiet, warm place for 1-2 hours. Make the filling by mixing together the ground almonds, egg, and sugar. Roll out the yeast dough thinly and cut into squares approximately 10 cm x 10 cm. Spread the almond mixture in the center of these squares and then, starting at one corner, roll them into croissants. Place the croissants on a baking sheet lined with baking paper and brush with beaten egg yolk. Place in a preheated oven at 180°C (conventional oven: 160°C) for approximately 15-20 minutes, until golden brown. Tip: You can also dust the freshly baked croissants with powdered sugar. In this case, it’s best to skip the egg yolk coating.