Eggs Croissants

For the egg croissants, put flour in a bowl, make a well, add the yeast and mix well. Add the remaining ingredients and knead until smooth.

Cover and let rise until doubled. Then knead the dough again, cut off 10 even pieces and roll out into patties about 12 cm in diameter.

Then place the boiled egg on top and roll it up. The seam should be at the bottom, bend each end inward so that it gets the croissant shape.

Brush with egg or milk, sprinkle with coarse salt and let rise covered for about half an hour. Bake in the preheated oven at 180 degrees for about 15 minutes.

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