Vanillekipferlteig cool unnecessarily
I hope I can give this tip to some Christmas bakers here who are just as late as I am.
After all, it saves you half an hour cooling time for the dough, which is always recommended. I've just tried it and immediately after the thorough kneading of the dough, the Kipferl jerk-shaped. Then baked directly onto the sheet of baking paper and depending on the size and thickness of the Kipferl 10-20 minutes.
In dough, which was completely chilled, I always had difficulty forming the croissants - often they are broken while rolling. This does not happen anymore, you can even "correct" it easily.
This year there are twice the amount of vanilla Kipferl, because it works well and really goes very fast.
