Yeast croissants

Ingredients for 30 servings:

• 500 g flour
• 1 cube of yeast, fresh
• 50 g sugar
• 125 ml milk, lukewarm
• 75 g butter, melted
• 2 eggs
• some salt
• 250 g hazelnuts, ground
• 75 g sugar
• 1 apple, sour, with peel, grated
• 1 lemon(s), peel
• 5 tbsp cream
• 125 g powdered sugar
• 3 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Sift flour into a bowl and make a well in the center. Stir in the crumbled yeast, 2 teaspoons of sugar, 1/4 cup milk, and a little flour from the edges to form a thick paste. Dust with flour, cover, and let rise until cracks appear in the flour layer. For the filling, mix the nuts, sugar, apple, lemon juice and zest, and whipped cream. Then preheat the oven to 200°C. Divide the yeast dough in half, roll out both pieces to a thickness of 4 mm, and cut into 8 equal triangles. Place 2 teaspoons of filling on each piece and roll up into croissants, starting from the wide side. Bake in the oven on the middle rack for 20 to 25 minutes. Cover with powdered sugar glaze while still hot.