Our traditional family recipe for yeast croissants with hazelnut fi...

This is the recipe my mother-in-law always makes for the holidays, most often around Easter or Christmas. This time, my wife decided to try making croissants at home. They are tasty, but also quite easy to make.

Ingredients for the dough:

600 g flour
half a cube of yeast
2 eggs
1 dcl milk
1 dcl water
70 g sugar + 1 teaspoon for the yeast
5 tablespoons of oil
vanilla sugar or vanilla extract
lemon zest

Ingredients for the filling:

30 g butter
200 g ground hazelnuts
2 tablespoons sugar
fistful of crumbs or ground biscuits
2 tablespoons of cocoa powder
fistful of soaked raisins
lemon zest
a little of rum

Preparation of the yeast dough:

Mix the milk, yeast and a teaspoon of sugar and leave to rise (for about 15 min).

When the yeast is ready, add it to the flour.

Then add the milk and water.

Then add two whole eggs.

Finally, add the vanilla sugar and lemon zest.

And of course the oil that we forgot to add with the rest of the liquid 😮.

Knead all the ingredients into a dough. Let the dough rest covered for 30-40 minutes.

Preparation of the hazelnut filling:

In the meantime, while the dough is rising, let's prepare the filling. Melt the butter in a saucepan and add the ground hazelnuts to it. Toast the hazelnuts quickly.

Add the sugar and mix well.

Add the raisins and a squeeze of rhum.

Add the lemon zest and the the cocoa powder. And now we have our delicious hazelnut filling ready.

Take the risen dough, divide it into 3 equal mounds, place them on a floured surface. Let the dough rest for 15 min.

Roll out the dough into a circle and cut it into 8 equal parts.

Place the filling on the outer edge of the triangle and then roll into a croissant.

Repeat the procedure 3 times (for each mound).

Cover the baking tray with baking paper and place the croissants on it. Let rise for 15 minutes before baking. Brush with beaten egg before baking. Bake for 20 min at 170-180oC.