Shortbread yeast croissants with any filling Ingredients in the description below. Crumble 30 g of yeast in a cup and add 2 teaspoons of sugar. Set aside in a warm place, let the yeast dissolve. 2 cups of wheat flour. Pinch of salt. 1 packet of vanilla sugar. 3 tablespoons of sugar. Mix. Dissolved yeast. 1 egg. 1 egg yolk. Mix. 100 g soft lard. 100 g soft butter. Mix. Knead the dough. Put the dough in a bag and store in the fridge for 30 minutes. After 30 minutes, remove the cake from the fridge and divide it in half. Put half the dough back in the fridge. Heat the oven to 180 degrees C. Brush the croissants with egg white. Sprinkle with sesame seeds. Bake croissants in a preheated oven, at the highest level with hot air for 15-17 minutes. Bon appétit!