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  Type: Desserts and pastry
400 g wheat flour (14 ounces)
25 g yeast (0.8 ounces)
70 g butter 2.5 ounces
30 g sugar (1 ounce)
1 tsp salt
200 ml milk (7 fluid ounces/0.8 cup)
50 ml buttermilk (1.8 fluid ounces/0.2 cup)
egg for brushing
Thoroughly mix all the ingredients, excluding the egg and form into small 80 g balls (approx. 14).
Pour into the fry pan and raise to twice the size, brush with whisked egg and bake for about 25 minutes at 170° C.
Can be used as a croissant, for coffee or as a food accessory.
A tip! Can be dressed with ground chocolate while still warm.
The recipe is made by the gourmet chefs Jesper & Michael Koch. For more information look at Kocherier www.kocherier.dk.
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