Swabian nut croissants

Ingredients for 6 servings:

• 500 g flour
• 3 tbsp sugar
• 200 g butter, liquid
• 2 eggs
• 1 pinch of salt
• 1 cube of yeast
• ⅛ ml milk, warm, maybe a little more
• 1 pack of hazelnuts, ground
• 2 tbsp sugar, mixed with cinnamon
• 1 tbsp vanilla sugar
• Cream or canned milk
• 2 egg yolks mixed with some cream

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 35 minutes

Make a yeast dough from flour, sugar, butter, eggs, salt, milk and yeast. The dough should be smooth and supple and come away from the base. Let it rise in a warm place for about 3-4 hours. Then knead it again by hand, adding a little more flour if necessary. Make a paste out of the nuts, sugar, cinnamon, vanilla sugar and cream or canned milk (not too runny). Dust the work surface with flour and roll it out. Cut the dough into triangles (set square size). Press 1 teaspoon of the nut mixture into the center of the dough and roll it up from the wide side so that the tip is on top. Brush the dough on the baking sheet with the egg yolk mixture and let it rise for another 15 minutes. Bake in the oven at 180°C for 30 minutes.