Cardamom Croissants
(24 trays)
| In a measuring cup mix 60 g of sugar, one glass of milk and one glass of cream, as well as a crumbled yeast cube and let it stand for 15 minutes. |  |
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In the meantime, grind two teaspoons of cardamom and mix with 550 g of flour, 60 g of sugar, one pinch of salt and then add the yeast milk. |
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| Add two eggs and 120 g of butter and knead everything to a dough. |  |
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Let the dough rest until it has doubled (about three hours). |
| Mix 80 g of melted butter with 160 g of sugar and four teaspoons of grounded cinnamon. |  |
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Roll out one third of the dough (40 x 30 cm) on a floured work surface and brush with one third of the sugar mass. |
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| Roll up from the long side and cut into 5 cm long pieces. |  |
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Place the rolls on a baking paper lined tray, press them in the middle with a knife handle, then let the roles rest overnight. |
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| Brush the rolls with a whisked egg and bake at 180 degrees Celsius for 25 minutes. |  |
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