Brioche Croissants

For the brioche croissants, heat the milk to lukewarm and dissolve the yeast and powdered sugar in it. Stir in a little flour and let the dampfl rise in a warm place.

Mix the dampfl with the remaining flour, 2 yolks and butter and salt. Let rise until doubled in volume. Preheat the oven to 170 °.

Now knead the dough, divide it into 8 parts and shape them into croissants. Place on a baking tray lined with baking paper, brush with the 3rd yolk and sprinkle with hail sugar.

Bake on the middle shelf for 15-20 minutes until golden brown.

Preparation Tip:

You can make the dough the day before and keep it covered in the refrigerator overnight. In the morning then form crescents and let rise for about 30 minutes. Then bake the brioche croissants.

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