Croissonts (Hefehornchen)


530 g flour
100 g sugar
1 (8 ounce) envelope yeast
275 ml warm milk
10 tablespoons melted butter
1 pinch salt
18 tablespoons jam or nutella
1 egg, beaten for glazing


Mix sugar, flour and salt.
Add yeast.
Add milk while stirring.
Add butter while stirring.
Rub the mixture well into a dough.
Let it rest for 45 mins in a warm place.
Rub again, then divide into 3 pieces.
Roll out a piece into a roundish shape, then cut into 8 triangular pieces as if you were slicing a pizza.
Put some jame or nutella in the middle of the triangular piece then roll into a croissont.
Glaze with some egg.
Bake for 15-30 mins at 180 degrees Celsius.