Ingredients
For the rum raisins:
125 g raisins
90 ml Stroh rum 80 %
1 cinnamon stick
For the dough:
325 g flour
2 tsp. baking powder
zests of ¼ bio orange
1 dash of Stroh Rum 80%
175 g butter
1 egg (size L)
1 egg yolk (for brushing)
For the rum raisins:
125 g raisins
90 ml Stroh rum 80 %
1 cinnamon stick
For the dough:
325 g flour
2 tsp. baking powder
zests of ¼ bio orange
1 dash of Stroh Rum 80%
175 g butter
1 egg (size L)
1 egg yolk (for brushing)
Wash and dry the raisins. Put them into a sealable glass. Fill the glass with rum. Add the cinnamon stick and let the raisins soak on a dark and cold place for 3 to 4 days. Shake the glass once a day.
For the dough: Put the flour and the baking powder into a bowl. Add the orange zests, the butter and the egg. Knead everything to a dough. Add the rum raisins. Put the dough into the fridge for about 30 minutes.
Preheat the oven to 180 degrees. Shape a roll out of the dough and divide it into equal parts. Roll the dough parts to tiny croissants. Put them onto a baking sheet with baking paper. Spread the egg yolk onto the croissants and bake them in the preheated oven at 180 degrees for 15 minutes.
{Glass found at stielreich.at.}
.s. cookingCatrin
In friendly cooporation with Stroh Rum.
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