Ginger croissant

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 50
  • 70 g candied ginger (e.g. from Seeberger)
  • 275 g + some flour
  • 200 g Butter
  • 100 g ground almonds (without skin)
  • 70 g + approx. 75 g icing sugar
  • baking paper

Directions

  1. 1

    For the dough, chop the ginger very finely. Place in a bowl with 275 g flour, butter, almonds and 70 g icing sugar. Knead first with the dough hooks of the mixer and then briefly with your hands to a smooth dough.

  2. 2

    Cover and chill for about 30 minutes.

  3. 3

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Quarter the dough and form it into 4 rolls (approx. 24 cm each) on a little flour. Cut each roll into approx. 12 pieces.

  4. 4

    Shape the dough pieces into small rolls of about 7 cm in length, tapering slightly at the ends. Bend into croissants and place them on the trays. Bake one after the other in a hot oven for about 10 minutes.

  5. 5

    To decorate, sieve 75 g icing sugar onto a deep plate. Let the croissants rest on the tray for about 10 minutes. Then loosen and carefully turn them in the icing sugar while still warm. Let it cool down.