Yeast Dough Croissant with Poppy Seed Filling

Stir the yeast in lukewarm milk and mix with fat, sugar, a pinch of salt and flour to form a smooth dough. For the poppy seed filling, bring the milk, butter and sugar to the boil and gradually stir in the poppy seeds. Season with rum and cinnamon and allow the mixture to cool. For the croissants, roll out the dough to a thickness of approx. 3 mm, cut into small triangles and coat with poppy seed filling. Now roll up the dough triangles from the side and brush with egg. Place the croissants on a baking tray and bake at 170 °C until they have taken on a golden yellow color.Variation: Yeast dough croissants also taste very good with jam filling!

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