Mix the flour with the powdered sugar. Warm the milk to lukewarm and dissolve the fresh germ in the warm milk.
Now add the germ milk and the oil one after the other to the flour-sugar mixture and knead into a smooth silky dough.
Cover and let rise in a warm place for about 45 minutes.
After the rising time, preheat the oven to 50 °C.
Transfer the dough to a lightly floured work surface and cut into about 8 equal-sized doughs.
Roll out each of these pieces into triangles and roll up from the long edge inward. Let rise in the oven for another 20 minutes or so.
Remove the croissants and increase the oven temperature to 170 °C.
Brush the almost finished breakfast croissants with egg and bake for approx. 20 minutes.
Preparation Tip:
Brushed with egg and sprinkled with hail sugar, they become delicious brioche croissants.
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