Poppy Seed Croissant From Cold Yeast Dough

For the poppy seed crescents made from cold yeast dough, dissolve the yeast in the milk and mix with the remaining ingredients to form a dough. Let the dough rest for 1 hour.

For the filling, briefly boil nuts or poppy seeds with boiling water. Stir in sugar, rum, cinnamon and raisins and let cool.

Roll out dough and cut out round shapes and spread with nut or poppy seed filling and roll up into croissants.

Brush with beaten egg before baking. Bake at 180°C until golden brown. Serve the poppy seed croissants made from cold yeast dough.

Preparation Tip:

In the same way you can make the nut crescents, just use the nuts instead of poppy seeds.

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