The German Christmas traditions are so delicious but taste great all year long.
Kitchen Tools and food to make Vanilla crescents:
Dr. Oetker Vanillin-Zucker (Vanilla sugar)
Ozeri ZK14-S Pronto Digital Multifunction Kitchen and Food Scale, Black, 8.25
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Vanilla crescents (croissants)
Ingredients
- 250 g (8.8 oz) wheat flour
- 1 pinch Dr. Oetker Backin
- 125 g (4.5 oz) sugar
- 1 packet Dr. Oetker vanilla sugar
- 3 egg yolks
- 200 g (7 oz) butter
- 125 g (4.5 oz) almonds (ground)
Instructions
- For decorating, 20 g (0.7 oz) powdered sugar, 1 doily of Dr. Oetker vanilla sugar.
- Mix the flour and the baking flour and sift onto a baking board (table-top). Make a well in the center, add sugar, vanilla sugar, and egg yolk and mix with some flour to form a thick paste. On top add the cold fat cut into pieces and the almonds, cover them with flour, and from the center quickly knead all the ingredients until a smooth dough. If it sticks, chill it for a while. Form thumb-thick rolls from the dough and cut off pieces a good 2 cm (= 1 inch) long. Form these into rolls about 5 cm (= 2 inches) long, slightly thinner at the ends than in the middle, place as croissants on a baking sheet and bake until light yellow.
- Bake in a preheated oven at 180 °C (356 Fahrenheit) on the second rack from the bottom for approx. 10 – 12 min.