Poppy Seed Croissant

Mix all ingredients and quickly knead into a smooth dough.

The longer you knead, the warmer the dough becomes. Warm shortcrust dough becomes burnt – i.e. the fat leaks out and the dough crumbles.

Wrap the dough in plastic wrap and let it rest for an hour.

Preheat the oven to 160 degrees.

Then divide the dough into 5 or 6 pieces and form them into rolls 1.5 cm in diameter. Divide the rolls into small pieces and form them into croissants.

Place on a baking tray lined with baking paper and bake for about 12-15 minutes.

Dip the tops of the cooled poppy seed croissants in white chocolate.

Preparation Tip:

You can also dip the poppy seed croissants in milk or dark chocolate for variety.

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