Vanilla cream croissants

Ingredients for 1 servings:

• 350 g Flour, smooth, Type 550
• 50 g powdered sugar
• 1 vanilla pod(s)
• 100 ml milk, lukewarm
• 20 g yeast, fresh
• 1 egg(s)
• some salt
• 30 g butter, melted
• 80 g sour cream
• 1 egg yolk, with a little milk, for brushing
• Flour , for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

12 breakfast croissants made from fine yeast dough with vanilla flavor

Put the flour and powdered sugar in a bowl and crumble in the yeast. Pour in a little lukewarm milk and let it rise for about 20 minutes. Now add the egg, the scraped vanilla seeds, a pinch of salt, the melted butter and the sour cream. Knead everything into a smooth yeast dough. Cover and let it rise in a warm place until it has almost doubled in size. Preheat the oven to 180°C (top and bottom heat). Roll out the dough into a large circle on a lightly floured work surface and cut into 12 pieces (like cake slices) using a knife or pastry wheel. Roll the dough triangles into croissants, tuck the point under the croissant and place on a baking sheet lined with baking paper. Whisk together the egg yolk and milk and brush the croissants with the mixture. Bake in the preheated oven for about 25 minutes until golden brown. Let cool on a wire rack. The croissants taste wonderful with butter and jam, or simply spread with butter. They can also be frozen. Remove them from the freezer before breakfast and bake in the oven at approximately 85°C for about 15 minutes, then let them cool briefly. Tip: You can also fill the croissants before baking, for example, with chocolate spread, jam, or peanut butter.