Viennese croissants or croissants

Ingredients for 1 servings:

• 500 g flour
• ¼ liter milk, lukewarm
• 20 g yeast
• 1 tsp salt
• 120 g sugar
• ½ lemon(s), (peel)
• 3 eggs
• 120 g butter, melted
• some jam
• 1 egg(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 40 minutes

like grandma always made them

Sift the flour into a bowl and make a well in the center. Mix the yeast with a little sugar and some of the lukewarm milk. Add it to the well and stir in a little flour from the edge to form a pre-dough. Cover and let rise for about 30 minutes. Now add the remaining sugar, salt, and milk and knead everything well. Add the eggs and melted butter and knead again. If the dough becomes too stiff, you can add a little more lukewarm milk. Beat the dough until it bubbles and pulls away from the bowl. Cover the dough and let it rise in a warm place for about 1 hour. Roll out the dough on a floured surface. Cut the dough into strips about 10 cm wide, then cut these into triangles. Put the jam in the center of each triangle, roll them up, and place them like half-moons on a baking sheet lined with baking paper. Let the croissants rise for another 15-20 minutes. Preheat the oven to 175°C. Whisk an egg, brush it over the croissants, and bake for 25-30 minutes until golden brown.