Breakfast Croissant

For the breakfast croissants, mix flour with yeast, sugar, salt and lemon zest. Add milk, butter and egg, knead well and let rise for about 30 minutes.

Then knead again briefly, form into a ball and roll out into a round dough sheet. Divide into 8 triangles and brush the pieces with melted butter – chill briefly to set the butter.

Roll up the pieces from the wide side to form croissants. Place them on a baking tray covered with baking paper and let them rise for about 15 minutes.

Brush the croissants with milk and sprinkle with sugar. Bake in the oven at 200 °C for about 15 minutes.

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