Burgenland Croissants with Climate Cooking

First melt the butter, mix with milk, salt, yolks, flour, sugar and yeast to form a dough. Leave to rest in the refrigerator for 2 hours.

Beat the egg whites with sugar until stiff and carefully add the roasted hazelnuts.

Knead the dough again, divide into 4 parts and roll out each piece of dough to a thickness of 3 mm. Brush the pieces with snow mixture, then roll up and flatten.

Cut the Burgenländer Kipferl with a cookie cutter the flattened dough rolls into half-moon shapes.

Cook at 180 °C, automatic steam bursts for about 12-14 minutes.

Then let cool and sprinkle with powdered sugar.

Preparation Tip:

The cookies can also be baked in a preheated oven at 180 °C for. The baking time is then 15 minutes.

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