How to make Biscoff croissants step by step

Step 1 - preparing the yeast dough

• Add the dough ingredients to a large bowl - remember that the milk should not be too hot!
  300 g all-purpose flour, 50 g sugar, 1 egg, 1 teaspoon instant yeast, 125 ml milk, 40 g butter
  
• Knead the dough with a mixer (dough hook) or by hand - knead until the dough is smooth and elastic.
  
• Cover the bowl with the dough with a cloth and set aside in a warm place for about an hour to rise and double in volume.
• Lightly knead the risen dough and place it on a lightly floured surface.
  
• Roll out the dough into a round disc about 0.5 cm thick.
  
• Cut the dough into 8 triangles - I first cut it into four, and then each piece in half again.
  

Step 2 - shaping Biscoff croissants

• At the base of each triangle, apply a teaspoon of Biscoff cream and lightly spread it towards the tip - but do not reach the edges.
  8 teaspoons Biscoff spread
  
• Roll the triangles into crescents, starting from the base - gently stretch the dough as you go.
  
• Arrange the croissants on a large baking sheet lined with baking paper - keep spaces between the croissants.
  
• Cover the croissants with a cloth and leave them for about 30 minutes to puff up.

Step 3 - baking Biscoff cream croissants

• While the croissants are rising, preheat the oven to 180℃ (top/bottom heat mode).
• Place the croissants in the oven and bake for about 20-25 minutes - until golden brown.
• After baking, cool the croissants.

Step 4 - preparing the Biscoff glaze for the croissants.

• Heat the heavy cream, to the hot cream add the broken chocolate and Biscoff cream - mix thoroughly.
  100 g white chocolate, 50 ml heavy cream, 1 tablespoon Biscoff cream
  
• Spread or dip the croissants in the glaze.
  
• Finally, you can sprinkle the top of the croissants with crushed Lotus cookies.