Striezerl and croissants

Ingredients for 1 servings:

• 500 g flour
• 1 pack of yeast, fresh
• 100 ml water
• ½ tsp salt
• 70 g powdered sugar
• 100 g butter
• 130 ml milk
• 1 egg yolk
• 1 egg(s)
• ½ lemon(s), the peel
• Sugar granules
• 1 egg white, for brushing
• jam

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Dissolve the yeast in the water with the salt and let it stand for about 3 hours. Then knead it with the flour, sugar, softened butter, lemon juice, eggs and milk to form a nice yeast dough. Then keep it warm and let it rise for about 30-40 minutes. Tear off small pieces of dough and shape them into finger-width rolls, about 35-40cm long. Braid each roll into a Striezerl. To make the croissants, roll out the dough thinly to the size of a 28cm tin, divide the dough into 6 pieces, place 1 teaspoon of jam or nougat cream on each piece and roll up from the wide side to the tip. Place the Striezerl or Kipferl on a prepared baking tray and let it rise again a little, then brush with egg white, sprinkle with sugar (or bake as is and later just sprinkle with icing sugar) and bake in a preheated oven at 180° for approx. 12-15 minutes until light golden – bake the Kipferl for a few minutes longer.