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Vanilla croissant


300 g wheat flour
2 flat teaspoons of Dr.Oetker baking powder
80 g powdered sugar
1 full egg (medium size)
200 g soft butter or margarine
100 g ground walnuts
50 ml Törley Angelli cream liqueur, chocolate-hazelnut
For wrapping
60 g powdered sugar
1 sachet Dr.Oetker vanilla sugar


Put the ingredients into a high-wall mixing bowl and mix them by using a kitchen robot (kneading spiral), first slowly, then faster. On a floured sheet, form the dough into a cylindrical shape then divide it into 10 equal parts. Roll again the resulting portions into a cylindrical shape, divide them into further 9-9 parts then form croissants of pencil thickness, one by one (the ends should be slightly thinned). Place the croissants into a baking tray lined with parchment paper (about 30 x 40 cm) and bake them in the middle part of the oven (about 30 pcs per tray). After baking, leave the croissants to cool down slightly, then rotate them into the prepared powder mixture.
Bottom and top baking: 170 °C (preheated)
Baking time: about 15 - 18 minutes

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