Saint Martin's Croissant | Martinshörnchen
By Meeta K. Wolff
Recipe by Wolfgang Süpke
Prep Time: 30 minutes
Total Time: 60 minutes
- 500g flour
- 30g fresh yeast
- 80g sugar
- 80g butter, softened
- 1 egg
- 250g milk
- Pinch of salt
- 50g vanilla sugar
- 300g marzipan or marzipan paste
- 200g icing sugar
- In a bowl of a stand mixer add the flour. Make a well in the middle and break the yeast. Pour about 5 tablespoons milk and 1 tablespoon sugar into the well and with a fork, lightly mix the mixture taking some of the flour from the sides. Allow to rest for about 15 minutes.
- Add the sugar, egg, butter and salt to the mixture and with the dough hooks of your mixer, knead the dough until it is soft and comes off the sides of the bowl easily. Cover with plastic wrap or a damp cloth and allow to rest for another 15 minutes.
- Roll out the dough in a rectangular form. With a sharp knife cut out about 12 to 15 acute triangles. Place a small walnut sized portion of the marzipan on each triangle, then from the long side roll each triangle towards the tip. Form into a crescent / croissant shape.
- Pre-heat the oven to 190 degrees C. Line a baking tray with baking paper and place the croissants on the tray. Allow to rest for another 15 minutes then bake for 15-20 minutes until golden and crispy. Mix a teaspoon or two of water into the icing sugar so that you get a thick paste. Then brush each croissant with the icing and leave to dry.
Instead of the croissant shape you can form the Martinshörnchen in a lattice form as shown in the images here.
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