Mix all the ingredients into a douch which is almost well developed Use ice water during this process
Dough temperature: As cold as possible
Dough rest: Approx. 2 hours in the refrigerator
Roll the dough into a slice with a thickness of 6-7 mm Christmas Figures: Stick the forms out with a plug, brush with egg wash and decorate as desired Mini Croissants: Cut 10 cm to 9 cm mini buns (weigth approx. 35 gram) brush with egg wash and decorate as desired
Final proof: Approx. 70 minutes
Baking: Approx. 30 minutes at 220ºC
Brush with egg wash again If necessary, prick through to avoid it from blistering Decorate as desired
