Burgenland Croissants

For the Burgenland croissants first crumble yeast.

Mix with cold cow’s milk and knead with fat, flour and sugar to a smooth dough.

Divide the dough into four pieces and roll out each piece on a floured surface to a rectangle (approx. 12 x 300 mm) about 3 mm thick.

For the filling, whip egg whites with sugar and sweetener over steam until stiff and brush each piece of dough with a quarter of the egg white mixture. Sprinkle with chocolate and nuts.

Roll dough lengthwise. Using a round cookie cutter (or drinking glass – 5 cm dia.), cut out piping-hot strips of dough. Brush with egg and place on a baking tray lined with baking parchment. Bake on the middle shelf at 170 °C for about 150 min. The croissants will keep for about 2 weeks if cooled and stored in a dry place.

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