Heat the milk to lukewarm. Crumble in the yeast and let it dissolve while stirring. Put the flour in a large enough bowl, add the yeast milk, eggs, fat and sugar and knead together. Cover and leave in a warm place for an hour. In the meantime, for the filling, chop the hazelnuts and the almond kernels. Make the water and sugar into a thick syrup in a saucepan. Fold in the chopped nuts and almond kernels, cool the mixture.
Divide the yeast dough into two portions, roll out into 35 cm circles. Whip the egg whites until stiff, fold into the nut mixture, spread onto the circles.
Cut each dough circle into eight cake pieces, roll up each piece from the wide side to the tip. Shape the pieces into croissants and place, seam side down, on two baking sheets lined with parchment paper. Cover and let rise for about 20 minutes.
Heat the oven to 225 degrees. Mix the egg yolks and brush the croissants with the mixture. Place the baking trays one after the other on the middle shelf in the oven and bake the croissants for about 10 minutes.
Gas stove
level 2 to 3
Preparation time
approx. 30 min.
Resting time
approx. 80 min
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