Poppy Seed Croissants

Try this delicious cake recipe:

Knead the croissant baking mix with poppy seeds, fat, egg yolk baking mix and almond kernels with a mixer for 3 min until smooth and form into

Shape into 2 rolls 20 cm long. Cover and refrigerate for 2 hours.

Cut the rolls into 1/2 cm narrow slices and shape into croissants. Cover trays with parchment paper, place the croissants on them and bake in a heated oven.

Circuit: 180 to 200 °C , 2nd slide bar v. U.

160 to 180 °C , convection oven 10-12 min.

While still hot, roll in the sugar mixture from the vanilla crescent baking mix.

Makes about 75 pieces

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