Twister potato croissants | Romagnoli F.lli Spa

Ingredients

• - 250 g of boiled and mashed potatoes
• - 500 g of ultra-fine “00” flour
• - 80 g of sugar
• - 10 g of fresh brewer’s yeast (or 3 g of dry yeast)
• - 100 ml of warm milk
• - 50 g of soft butter
• - 1 whole egg + 1 yolk
• - 1 pinch of salt
• - Grated peel of 1 lemon or 1 orange
• - 1 teaspoon of vanilla extract