Yeast hazelnut croissant

Mix all ingredients except butter and salt in the mixing machine. After 3 minutes, add the butter. Toward the end of the mixing time, add the salt and knead the dough until a nice gluten structure is formed.

Kneading: Spiral kneader
Mixing time: 10–12 minutes
Kneading time: 5–8 minutes
Dough temperature: 20–22°C
Proofing: 40–50 minutes

Roast the ground hazelnuts at 130–150°C and mix with the sponge cake crumbs, cinnamon and lemon zest. Bring the water and sugar to a boil, add and mix together.

The filling can be made in advance and stored in a sealed reusable container at 2–5°C for 2–3 weeks. For longer storage, freeze the filling.

Before use, allow the filling to stand at room temperature until it reaches the proper consistency and is spreadable.

Shape portions of 1’500 g into rounds. Cover and let the dough pieces rest for about 50–60 minutes.

Then divide the dough, reshape into rounds, and let rest covered for about 60 minutes in the refrigerator at approx. 5°C.

Roll out the chilled dough pieces in one direction using a dough sheeter to a thickness of approx. 1.3 mm.

Pipe approx. 50 g of hazelnut filling onto each piece and roll into hazelnut croissants.

Place the shaped nut croissants slightly curved onto greased, closed baking trays. Cover and proof for approx. 60 minutes.

Deck oven
Baking temperature: approx. 210°C dropping
Baking time: approx. 12–15 minutes

Brush with hot apricot jam immediately after baking, glaze and garnish with coarse sugar, for example, if desired.

Immediately after baking, brush the nut croissants with apricot glaze, apply icing and decorate as desired (e.g., with pearl sugar).