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🍰 Cranberry Banana Croissants

126 kcal · 30 min · 4 servings

Ingredients

• 135 ml milk (1.5% fat)
• 0.25 cube yeast
• 125 g wheat flour Type 1050
• 125 g wheat flour Type 550
• 20 g liquid honey (1 heaped tbsp)
• 30 g yogurt butter (2 tbsp; room temperature)
• 1 pinch salt
• 250 g red currants
• 50 g dried bananas
• 20 g ground almond kernels (2 tbsp)

Instructions

1. 1. Pour the milk into a small saucepan.
2. 2. Remove one tablespoon of the milk and set it aside in a small bowl.
3. 3. Warm the remaining milk slightly to 35 to 40 degrees Celsius.
4. 4. Remove the saucepan from the heat.
5. 5. Crumble the yeast into the warm milk.
6. 6. Stir the mixture thoroughly.
7. 7. Cover the bowl and let the yeast mixture rise for about 10 minutes.
8. 8. Add both types of flour to a mixing bowl.
9. 9. Mix the flours together.
10. 10. Use a tablespoon to make a well in the center of the flour mixture.
11. 11. Add the honey to the well.
12. 12. Divide the butter into small portions using a teaspoon.
13. 13. Place the butter pieces on the edge of the flour.
14. 14. Add a pinch of salt.
15. 15. Pour the yeast-milk mixture into the well.
16. 16. Knead everything into a smooth, shiny dough using the dough hooks of a hand mixer.
17. 17. Cover the dough with a kitchen towel.
18. 18. Let the dough rise in a warm place for about 40 minutes.
19. 19. Wash the currants in the meantime.
20. 20. Drain the currants.
21. 21. Strip the currants from the stems using a fork.
22. 22. Finely chop the dried bananas.
23. 23. Place the chopped bananas in a bowl.
24. 24. Add the ground almonds.
25. 25. Add the currants.
26. 26. Mix the filling ingredients together.
27. 27. Line a baking sheet with baking paper.
28. 28. Take out the yeast dough.
29. 29. Place the dough on a lightly floured work surface.
30. 30. Knead the dough by hand for about 2 minutes.
31. 31. Roll the dough into a circle with a diameter of approx. 32 cm.
32. 32. Cut the circle into 12 equal triangles using a pizza cutter.
33. 33. Put some water into a small bowl.
34. 34. Brush the edges of the triangles thinly with the water.
35. 35. Place some of the filling on the lower wide third of each triangle.
36. 36. Roll the triangles from the filled side towards the tip.
37. 37. Shape the rolled triangles into croissants.
38. 38. Place the croissants on the baking sheet with the rolled tip facing down.
39. 39. Cover the croissants.
40. 40. Let the croissants rise in a warm place for about 20 minutes.
41. 41. Brush the croissants with the reserved remaining milk.
42. 42. Preheat the oven to 200 degrees Celsius (convection: 180 degrees Celsius, gas: setting 3).
43. 43. Bake the croissants in the preheated oven for about 25 minutes.
44. 44. Remove the baking sheet.
45. 45. Pull the croissants onto the inverted oven rack using the baking paper.
46. 46. Let the croissants cool down.

Nutrition per serving

• kcal: 126
• Protein: 4 g · Fett/Fat: 3 g · Carbs: 20 g