Orange croissant

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
5 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 60
  • 100 g Pecan nuts
  • 275 g Flour
  • 175 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 2 Egg yolk (size M)
  • 200 g soft butter
  • 1 Organic Orange
  • 150 g Icing sugar
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Finely grind the nuts in the universal chopper. Knead flour, 100 g sugar, vanillin sugar, salt, egg yolks, butter and nuts in a mixing bowl with the dough hooks of the hand mixer to a smooth dough.

  2. 2

    Form into a ball. Wrap in foil and chill for about 1 hour.

  3. 3

    Break small pieces from the dough and roll and shape them into croissants on the work surface. Place on 3 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see

  4. 4

    manufacturer) bake for about 10 minutes. Remove and let cool on a cake rack.

  5. 5

    Wash the orange, rub dry and rub half of the peel. Mix the orange peel with 75 g sugar. Halve the orange, squeeze the juice. Mix 4 tablespoons orange juice with icing sugar. Coat cooled croissants with orange icing, roll in orange sugar and let dry.

Nutrition Facts

KCAL
80 kcal
CARBS
9 g
FATS
4 g
PROTEINS
1 g