Sugar Croissants

For the sugar crescents, first mix the lukewarm milk with the yeast and 80 g flour. Sprinkle with a little flour. When the pre-dough rises, put it in a mixing bowl together with the other dough ingredients (except the egg white and the sugar) and knead until the dough separates from the edge of the bowl.

Then cover the baking bowl and let the dough rise for about 1 hour. Then knead again.Roll the dough into a round shape and cut into about 18 cake pieces.

Shape into croissants, brush with beaten egg white and sprinkle the croissants with hail sugar. Place on baking sheets lined with baking paper. Preheat the oven to 180 °C (top and bottom heat).

During this time, let the crescents rise again, you do not need to cover them if the kitchen is normally warm. Then bake the sugar crescents for about 15 to 20 minutes.

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