Preparation
- Put the flour in a bowl and crumble the fresh yeast over it. Add 125 g sugar and a pinch of salt and mix together. Add lukewarm milk, 125 g soft butter and egg and knead well until you have a smooth dough.
- Cover the dough and leave to rise in a warm place for approx. 30 minutes.
- For the filling, mix together the Wholemeal Breadcrumbs, remaining sugar, ground nuts and chopped almonds.
- Preheat the oven to 210°C top/bottom heat.
- Heat 100 g butter in a pan until the butter is liquid.
- Knead the yeast dough again briefly on a floured work surface. Then roll out and cut into triangles of the same size. Brush the triangles with melted butter and sprinkle with the Breadcrumb mixture.
- Starting at the wide side, roll up the triangles into croissants and place on a baking tray. Leave to rise for another 15 minutes.
- Bake the nut croissants in the oven at 210°C for approx. 15 mins.
The recipe for 4 portions makes approx. 24 pieces.
