Urmeli's tomato and mozzarella croissants

Ingredients for 1 servings:

• 500 g flour
• 250 ml milk, lukewarm
• 90 g butter
• 20 g yeast
• 1 tsp honey
• 1 packet of baking powder
• 1 ½ tsp herb salt, Italian
• 2 tsp, leveled herbs, Italian
• 1 pinch(s) rosemary
• 2 m.-sized eggs
• 200 g tomato sauce or tomato puree
• 100g mozzarella
• 4 leaves of fresh basil
• 2 tbsp milk
• n. B. Herbs for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

9 pieces

Preheat the oven to 200°C (top/bottom heat). Line a baking tray with baking paper. Break one egg and cut the butter into very small pieces. Finely dice the mozzarella. Whisk the other egg with the 2 tablespoons of milk. In a large bowl, mix the flour with the baking powder, salt, herbs, and rosemary. Add the butter and egg yolk. Dissolve the yeast and honey in 250 ml of milk, add to the flour mixture, and knead everything into a dough. Cover the dough with cling film and let it rest for about 20 minutes (the dough will not rise!). Then divide the dough into 2 pieces and shape each piece into a log. Cut off pieces of approximately 100 g from the logs. Roll each piece out with a rolling pin into an oblong flatbread. Spread about 2 to 2 1/2 teaspoons of tomato sauce on the top third of the flatbread, top with a few cubes of mozzarella, and sprinkle with some torn basil. Cut the remaining 2/3 of the flatbread about 4 to 5 times lengthwise with a sharp knife. Starting at the filling, roll up the flatbread, shape it into a croissant, and place it on the baking sheet. Brush with the beaten egg and sprinkle with herbs, if desired. Bake on the middle rack for about 20 minutes until golden brown.