Burgenland Croissant

For the Burgenland Kipferl, first prepare the dough. To do this, crumble the flour with magerine. Mix milk, yeast and sugar and stir with yolks, salt and the remaining ingredients to a dough. Let the dough rise a little.

For the filling, beat the egg whites with powdered sugar over steam, let cool and add the grated nuts.

Roll out 1/3 of the dough, spread with 1/3 of the filling, roll up and cut out croissants with a round cookie cutter. Do the same with the rest of the dough.

Bake the Burgenland Kipferl at 180C° for 20 minutes.

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