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Ingredients
Herb Croissants
- Ingredients
- 500 grams Pastry flour
- 20 fresh Yeast
- 250 milliliters lukewarm milk
- 2 shallots
- 2 garlic cloves
- 1 bunch Chives
- 1 bunch parsley
- 100 grams butter
- ½ tsp salt
- 1 tsp ground Caraway
For the dough, mix the yeast in some milk until smooth. Peel the shallots and garlic cloves and finely chop. Rinse, drain and also finely chop the chives and parsley.
Mix the shallots, garlic, herbs, the knobs of butter, salt, cumin and the flour in a mixing bowl. Mix everything with the dough hook of the hand mixer to form a smooth dough. Add the dissolved yeast with the remaining milk. Cover and let rise in a warm place for about 1 hour.
Preheat the oven to 200°C (approximately 400°F).
Knead the dough again, roll it out, cut triangles of about 12 cm (approximately 5 inch) length, curl and form into croissants. Brush with egg yolk and sprinkle with salt, caraway and marjoram. Place on a buttered baking sheet and let rise another 30 minutes. Bake in preheated oven until golden brown for about 25 minutes.