Sweet croissants

Ingredients for 1 servings:

• 250 g flour
• 150 g margarine, vegan
• 150 ml soy milk (soy drink)
• 50 g sugar
• ½ tsp salt
• 1 cube of yeast
• 1 apple, Boskoop or Breaburn
• 1 lemon(s), peel and juice
• 1 tbsp sugar, more to taste
• 2 tbsp cranberries, dried
• 1 tsp margarine, vegan
• e.g. nuts, cinnamon
• 3 tbsp apricot jam

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

vegan, filled – great for breakfast!

For the dough, melt the margarine, warm the milk, and dissolve the sugar, salt, and yeast in it. Let stand for 10 minutes. Add the margarine and yeast milk to the flour and knead well. Cover and let rise in a warm, moist place for one hour. For the filling, cut the apple into small cubes, melt the margarine in a small pan, grate the lemon zest, and fry the apple pieces. Stir in the sugar and dissolve. Deglaze with lemon juice, stir in the cranberries and cinnamon or nuts. Cut the dough into two pieces and roll out into circles. Cut each piece into 8 “cake slices” and place a large dollop of filling on each piece. Roll up from the wide side, place the “corner” down on a baking sheet, and let rise for another half hour. Preheat the oven to 200°C (400°F) and bake the croissants for 20 minutes. Shortly before the end of the baking time, heat the jam with a little water to make it a little more liquid and brush it over the baked croissants. Sprinkle with poppy seeds, sesame seeds, or chopped nuts, if desired.