Nougat croissants for Christmas

To bake nougat croissants, first mix the flour with the powdered sugar and salt in a bowl. Make sure you pass the flour and powdered sugar through a sieve beforehand to avoid any lumps.

Add the cold butter in small pieces and the egg yolks. Knead everything quickly with your hands to form a smooth dough. The dough should not be worked for too long so that the butter does not melt.

Then place the dough in the fridge for about an hour so that it is easier to work with. The chilling time ensures that the dough remains firm and does not become sticky.

In the meantime, the nougat can be cut into small cubes.

After the chilling time, portion out the dough and roll the dough pieces into balls to shape them into croissants. Make a small hollow in the center of each croissant and place a piece of nougat in it. Then seal the hollow with dough again.

Bake the croissants at 160 degrees (fan oven) for about 12 minutes until they have a light golden brown color. Tip: Follow the baking time exactly to avoid the risk of the croissants becoming too hard.

After baking, leave the nougat croissants to cool slightly and turn in the mixture of icing sugar and vanilla sugar. As the powdered sugar melts quickly, the crescents should still be warm, but no longer hot.