Three kinds of yeast dough croissants

Ingredients for 1 servings:

• 950 g wheat flour, sifted
• 10 g salt
• 75 ml rapeseed oil
• 3 eggs
• 15 g sugar
• 350 ml milk, lukewarm
• 1 cube of fresh yeast, 42 g
• 1 egg yolk for brushing
• 50 g ham
• 50 g Emmental or Gouda, grated
• 100 g gravlax
• 100 g crème fraîche
• 1 tsp lemon zest, organic
• 50 g currant jelly
• 40 g breadcrumbs
• some sea salt, coarse
• some dill
• some granulated sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

makes 24 pieces

For the yeast dough, mix the lukewarm milk with the sugar and yeast in a cup and let it rise for 10 minutes. Put the flour, salt, eggs and oil in a large bowl. Add the yeast mixture and knead everything into a smooth dough that should easily pull away from the sides of the bowl. Let it rise in a warm place for about 30-60 minutes. The dough should double in size. Meanwhile, prepare the 3 fillings. For the 1st filling, finely dice the ham and mix with the grated cheese. For the 2nd filling, finely dice the salmon, mix with the crème fraîche, add the lemon zest and mix. For the 3rd filling, mix the blackcurrant jelly with the breadcrumbs. Preheat the oven to 160°C (fan oven). Divide the dough into thirds. Roll out each third into a circle and cut into 8 triangles – like pie slices. Top each with the different fillings—eight with ham, eight with salmon, and eight with jelly. Roll up like croissants and brush with egg yolk. Sprinkle the ham croissants with sea salt. Sprinkle the salmon croissants with finely chopped dill and the jelly croissants with sugar. Place on a baking sheet lined with parchment paper and bake for approximately 35–40 minutes.