Croisants (cornhorn)

Ingredients for Croisants (cornhorn)

Instructions for Croisants (cornhorn)

To prepare the Croisants (cornhorn) recipe, please follow these instructions:

Melt the butter in a saucepan and add the milk. Pour the mixture into a bowl and add the buttermilk. Stir the yeast out of it. Add the remaining ingredients (hold a little flour). Beat the dough well together. Cover the bowl with, for example, a lid and style the dough to raise a loose place for approx. 1½ hours. Take the dough out on a crispy plate and knead it well. Add if necessary. The rest of the flour. Place the 3 plates of butterdej on top of each other and roll them out to a square plate (about 40 x 40 cm). Cut the corners so that the plate turns round (about 40 cm in diameter). Roll the dough into a round plate of the same size and place it on top of the butter dough. Divide the double dough plate into 12 layers of cake. Roll the pie cutlets from the wide end so that the butterfly faces outwards. Put the "croissants" on the tip, on plates with baking paper. Let the "croissants" add the cover for approx. 1/2 hour. Brush with eggs and behind the "croissants" in the middle of the oven.

Baking time: Approx. 12 min. At 225 °.