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.
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