Vanilla Croissants
Source: https://www.meranermuehle.it/rcp_recipe/vanilla-croissants
Total time
30 Minutes
Baking/cooking time
10-12 Minutes
Rest time
60 Minutes
Difficulty
easy
Ingredients
280 | g | Flour for biscuits and shortcrust pastry |
210 | g | Cubed butter |
70 | g | Sugar |
100 | g | Almonds, grated |
For sprinkling | ||
q.s. | Sugar | |
q.s. | Vanilla (or vanilla sugar, vanilla bean) |
Preparation
- Preheat the oven to 160 °C.
- Sift the flour onto a work surface, add the cubed butter, sugar and grated almonds and knead to a smooth dough. Form the dough into a rectangular, flat shape and wrap in plastic film. Leave to rest in the refrigerator for at least one hour.
- Divide the dough into 4 parts and work on one part at a time. Leave the remainder in the fridge for now. Form the croissants by taking a small amount of dough and kneading it with the palms of your hands into a sausage shape about 9 cm long and 1 finger thick. Place the sausages on a baking tray lined with baking paper and gently shape them into croissants (horseshoe-shaped).
- Bake in a preheated fan oven at 160 °C for 10-12 minutes or until the croissants turn deep golden on the surface and tips.
- Once baked, allow the croissants to cool for a couple of minutes then dust with the vanilla sugar. The croissants can be stored in a tin.
CATEGORY