Nut Croissant

For the nut croissants melt the butter and add the cold milk, then the temperature is just right to crumble the yeast into it, because it must not be hotter than 40 degrees, otherwise the yeast will die.

Separate one egg, add to the milk mixture one egg and one yolk. In a bowl add flour, cardamom, sugar and a pinch of salt. Add milk mixture and beat everything into a nice, smooth yeast dough.

Dust the dough with flour and let it rise, covered, for about an hour. For the filling, mix nuts, jam and sugar together. When the dough has doubled in size, knead again and roll out one half of the dough into a circular shape.

Divide the circle into eight pie pieces. Place a teaspoon of nut filling on each piece of dough. Roll the dough pieces into croissants and place on a baking sheet. Do the same with the second half of the dough. Whisk the egg white with a few drops of water and brush the croissants with it.

Sprinkle with sugar if desired. Let rise for another half hour, then bake in a preheated oven at 160 degrees for about 20 minutes.

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