... taste meets energy (balance) & regeneration (active)

An extraordinarily tasty family recipe that our senior chef Martina loves to bake for her sweet grandson Roman in the springtime.
Why not try this recipe out for yourself right now - you will absolutely love these delicious croissants!


Remove the butter from the fridge about 30 minutes before preparing the dough, so that it is nice and creamy. Once this is the case, place the butter in the mixing bowl of your food processor together with the  flour, yeast, salt, granulated sugar, eggs and lukewarm milk. Mix the ingredients with the dough hook first on low speed for 3 min and then on high speed for 7 min until the dough is nice and smooth. Finally, cover the dough with a tea towel and leave it to rest in a warm place (in front of the wood stove or on a radiator) for 75 min.

While your dough is resting, you can prepare the nut filling. To do this, put the grated nuts in a saucepan and toast them, stirring constantly on the cooker on speed 5 or 6, until you notice the delicious nutty toasty smell.

Now add the sugar, rum, milk and cinnamon and stir on a low setting until the mixture is well combined and a light coating appears at the bottom of the saucepan. Finally, preheat the oven to 200 °C hot air.

After the dough has rested, roll it out into a circle on a wooden board to form a pizza shape as thick as the back of a knife.... Now divide this "pizza" into 12 equally sized "pizza slices" with a sharp knife. Place a tablespoon of nut filling on the "broad side" of each slice and roll up the dough towards the tip, place on the baking tray and shape into a croissant. Finally, brush the croissants with an egg wash and bake for 25 min at 200 °C until golden brown.

After they have cooled down, we recommend you enjoy Martina's nut croissants with your loved ones on the balcony or terrace.

We at the Adults only Hotel Karwendel hope you have lots of fun baking them!

Best spring greetings from Leutasch

The Rödlach family

  • 500 g smooth wheat flour (type 405)
  • 50 g granulated sugar
  • 1 pinch of salt
  • 2 packets of dry yeast
  • 250 g soft butter
  • 3 eggs
  • 6 tablespoons whole milk
  • and 1 egg for brushing
  • 100 g ground almonds
  • 100 g g ground hazelnuts
  • 70 g granulated sugar
  • 1 tbsp rum
  • 9 tbsp milk
  • 1 tsp cinnamon

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