For the Easter croissants, crumble the yeast into the flour. Heat the milk with the sugar, salt, rum and vanilla sugar.
Mix the yolks with the lukewarm milk, add to the flour and make a medium dough. If you like, add raisins to the dough.
Let the dough rise in a warm place until it has doubled in size (about half an hour). Braid Easter croissants, brush with egg, sprinkle with almond slivers and bake at 190 degrees for about 45 – 50 minutes.
Preparation Tip:
I like to fill the Striezel or Kipferl with nut or poppy seed filling - there are good ones to buy - one package is enough for an Easter Kipferl.
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