The following recipe is found in Cooking With the Saints:
Martinshornchen(St. Martin's Day Croissants)
3/4 c. milk
1 tsp. dry yeast
4 c. flour
3 Tbsp. sugar
1/4 tsp. salt
3/4 c. butter
2 egg yolks
1/2 c. coarse sugar
Heat milk to lukewarm and dissolve the yeast. Sift the flour into a bowl, make a well in the middle and add the yeast mixture and sugar and salt. Work to a smooth dough and let rest for 1 hour in a warm place.
Add the eggs and half the butter and work it back into a smooth dough. Some flour may have to be added if the dough is too sticky. Melt remaining butter.
If you cannot get coarse sugar, crush sugar cubes with a rolling pin. On a floured surface roll out dough to a tickness of about 1/8 inch. Cut into 8-inch squares. Brush with butter and sprinkle with the coarse sugar.
Starting from one corner, roll up each square and turn in the ends to make croissant shapes. Brush with egg yolks and sprinkle with more sugar. Preheat oven to 400 degree F. Transfer croissants to a buttered baking sheet and bake for about 25 minutes.
Makes 12 to 16 large croissants.
** For a simplified version, pick up a package of crescent roll dough from the store (as well as the coarse sugar if you need it) and follow the last two steps.
Serve with some Hot Apple Cider, Hot Cocoa or Coffee after a St. Martin's Day lantern procession. Pin It