Yeast croissants with quark pudding filling

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1. Heat the milk with the butter, granulated sugar, and vanilla sugar until the butter melts and the sugars dissolve. Stir in the egg yolks and yeast.

2. Sift the flour into a bowl. Add the zest of half a lemon, the salt, and the milk mixture. Knead into a dough and let rise well.

   Meanwhile, prepare the filling: mix the pudding powder with the sugar, 2 egg yolks, and a little cold milk. Pour into the remaining boiling milk and cook, stirring constantly, until thick. Stir in the lemon zest at the end.

3. Roll out the dough and cut into rectangles measuring 25 × 36 cm. Place the pudding filling along one edge of each rectangle and roll up starting from that edge. Transfer the croissants to a baking sheet lined with parchment paper and brush with beaten egg.

4. Bake in an oven preheated to 150°C (300°F) for 30 minutes. Dust with powdered sugar before serving.

Tip: Place the croissants seam-side down on the baking sheet so they do not unroll during baking. Freeze the leftover egg whites in a sealed container.

This recipe was translated from the Slovak original: Kysnuté croissanty plnené tvarohovým pudingom