Croissants with Rum Raisins
Baking and Desserts • European
Description
Difficulty level — medium. To cover the croissants with a speckled glaze, use a small freezer bag with a corner cut off. In tightly sealed and dry containers, the cookies can be stored for about 3 weeks. The croissants acquire a special flavor if allowed to rest.
Ingredients
- Wheat Flour 10 oz
- Dr. Oetker baking powder ½ tablespoon
- Sugar 5 oz
- Orange zest 2 tablespoons
- Butter 5 oz
- Chicken Egg 1 piece
- Rum 2 tablespoons
- Powdered Sugar 5 oz
- Raisins 5 oz
Step-by-Step Guide
Step 1
Line a baking sheet with parchment paper. Preheat the oven: top/bottom heat to about 355°F, air temperature to about 320°F.
Step 2
For the shortcrust pastry, mix the flour with the baking powder in a bowl and sift. Add the remaining ingredients, except for the rum raisins, and mix using a mixer (with the dough hook attachment) for a while on low speed, then on high speed until a dough forms. Gently fold in the rum raisins. Divide the dough into two halves. Shape each half into a roll about 45 cm long. Using a sharp knife, cut each roll into slices 1 cm wide. Shape them into croissants, place them on the baking sheet, and bake for about 12 minutes.
Step 3
Remove the croissants along with the parchment paper onto a kitchen rack and let cool.
Step 4
For the glaze, mix the powdered sugar with rum or water and cover the croissants with the resulting glaze.
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