For the nut crescents, put flour in a yeast bowl, salt, add dry yeast and mix together with the grated lemon zest and vanilla sugar.
Melt margarine, mix well with sugar, eggs and milk. Add everything together to the flour and beat well. Close the yeast dough bowl and crack it at least once.
In the meantime, boil the water with the sugar, add the grated nuts, boil again and let cool.
Divide the dough into three parts, roll each out to about 50 cm in diameter and divide into sixteen segments with a pastry wheel.
Divide the filling accordingly, roll up the segments, shape into croissants, brush with beaten egg and bake at 180 °C for 25 minutes on the second level.
Preparation Tip:
The nut crescents can be wonderfully prepared. If you like, you can add raisins to the filling.
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