Nut Bugs

Yeast dough: Melt the yeast in the lukewarm milk and mix with butter, flour, sugar, eggs and salt and knead intensively until the dough separates from the edge of the kettle. Put the dough in a large bowl and let it rise, covered with a kitchen towel, in a warm place for at least 30 minutes. Later divide into 15 pieces on the spot and form them into balls. Roll the balls long and rest again for 5 min. Then roll out oval sheets of dough with about 2 mm of cornstarch.

Filling: work the marzipan and egg whites until smooth, then mix with the remaining ingredients until smooth. Divide the finished filling evenly among the 15 pastry sheets. Brush the bottom edge of the dough sheets with egg yolk and wrap the filling with the dough, forming it into a croissant. Brush the top also with egg yolk and score with a fork.

Place the croissants on a baking tray lined with parchment paper and, when the egg yolk has dried, bake them in the oven heated to 210 °C top-bottom heat for about 25 minutes. (Convection oven 190 °C , bake in about 20 min.) For the glaze: melt the cooking chocolate in a water bath and temper. Dip the tips of the nut bugs into the cooking chocolate.

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Tip: Use better chocolate – the better the result will taste!

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