Poppy Seed Croissant

For poppy seed croissants, heat 1/8 l milk. Dissolve yeast in it and mix with approx. 200 g flour to a dampfl. Cover and let rest for about 1/2 hour.

In the meantime, liquefy the butter. Mix the yolks, sugar, rum and the remaining milk. Add to the dampfl together with the remaining flour and knead into a smooth yeast dough.

If the dough is too soft add some flour, if it is too hard add some milk. Cover the dough and let it rest for 1/2 hour. Knead again and let rise for another 1/2 hour.

For the filling, mix according to package instructions. After resting, divide the dough into 4 equal parts and roll out the 4 parts in a circle (about 2 cm thick).

Then cut each of the yeast circles into 4 segments (triangles) of equal size. First spread the parts with jam, then with the poppy seed filling. Now roll up the germ triangles tightly from the thick ends.

Place the croissants with a little distance between them on a baking tray lined with baking paper. Brush the croissants with the beaten egg and let them rise for another 1/2 hour.

Bake the poppy seed croissants at 180 degrees until golden brown.

Preparation Tip:

Instead of poppy seed crescents, you can also prepare other crescents with a different filling in this way.

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