Danish Mini Croissant Baumkuchen

Water, melted butter, sugar, salt, high-gluten flour, and yeast are added to the bread machine barrel for the dough mixing program for 20 minutes, and then fermented at room temperature of 25 degrees for 1 hour.

Wrap in butter to soften and put in a plastic bag

Use a rolling pin to roll it into a square shape and place it in the refrigerator for later use

Fermented dough

Knead the exhaust into a round shape and wake up for 10 minutes

Roll out the dough into a rectangle

Take out the butter and place it in the middle

Fold both sides in half and wrap in butter

Use a rolling pin to roll it out, fold it in three places, put it in the refrigerator for 20 minutes, then repeat step 8.9 and fold it three times.

After rolling out for the last time, cut into strips about 2 cm long from the long side

Roll up one end and brush it with a little egg wash and place it into the mold with the cut side facing up

Then cut a triangle with a length of 12 cm and a base of about 5 cm

Take a piece of bottom and cut it

Roll up as shown

Finally, brush a little egg wash on the sharp corners

All rolled up. Cover with plastic wrap and ferment at room temperature 25 degrees for about 40 minutes.

Brush the fermented croissant dough with a thin layer of egg wash

Sprinkle a little coarse granulated sugar on the surface and put it in the middle of the oven at 180 degrees for 10-12 minutes.

Brush the dough with egg wash, sprinkle with coarse sugar, and bake in the oven.

Baked Baumkuchen

Baked mini croissants.

Danish Mini Croissant Baumkuchen

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