Süße Hörnchen (Sweet Small Croissants)

Sweet Small Croissants

Part 1 - Dough

250 g
sour cream
250 g
whipped cream
3
eggs
2 tbsp
dry yeast (dissolved a bit of warm water)
1 kg
flour
  1. Knead all ingredients to a smooth dough.
  2. Cover, and let rest in fridge for one hour.
  3. Then separate dough into 8 equal size pieces. Roll out each piece and cut into 12 triangles. Then take the wide end of each triangle and roll it into a croissant.
  4. Place on baking sheet and bake at 350 F for 10 – 15 minutes.

Part 2 - Icing

250 g
powdered sugar
2 tbsp
lemon juice (freshly pressed)
3 tbsp
boiled water

Mix ingredients.

Directions

After croissants are cold, sprinkle with icing. Enjoy.

Yield: 8 Dozen
Region:
Culture:
Category: Bread
Contributor: Lillie Kiebler
Published in: Cultures in the Kitchen