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laugencroissant - Really would like a recipe

My father was born in Germany and has a request for me. He wants me to make him laugencroissants. I know that they are croissants placed in a lye (laugen) water bath before being baked. I have searched and searched, and nothing. Any help would be appreciated.

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  1. I believe the food grade lye used in preparing the German croissants (laugencroissant) is used purely to produce the special crust that develops when lye is used in preparing the dough. I would expect that a soda and water bath (about 1 Tbsp. to about two quarts of water should provide enough alkalinity for the job) prior to baking would come pretty close.

    3 Replies
    1. re: todao

      I think you're right, this is the same method that is used for pretzels. I believe that food grade lye might be available at some asian food stores, although I haven't checked this out yet. What I really need is the croissant recipe as the bath is the second stage!

        1. re: escondido123

          Really good try, laungensbrot is a bread cooked in the same fasion as the croissants. Thanks.

    2. You could try this recipe for pretzel croissants from RLB's "The Bread Bible".
      http://heavytable.com/pretzel-croissa...

      12 Replies
      1. re: toveggiegirl

        That's them! They look terrific don't they? Thanks so much, I didn't think I'd ever find the recipe I really appreciate your post.

        1. re: RuralDeb

          That's great! I hope they work out. RLB is usually very reliable. Please let us know how they are. I've never tried them but they look great.

          1. re: toveggiegirl

            I will. The next challenge is finding the food grade lye! If it proves too difficult, I'll use baking soda. I can't wait to make them. Thanks again.

            1. re: RuralDeb

              i've checked all over, and food grade lye is rly expensive and difficult to find, the next best thing is to bake your baking soda-sounds odd, but it increases the alkalinity, there is an article in the ny times about it-www.nytimes.com/2010/09/15/dining/15c...

              1. re: ithink92

                Thanks, I'll have a look. My other option was malt syrup, it's used for bagels and provides a nice shiny crust.

                1. re: ithink92

                  The S&H bumps the cost up considerably, but $3.49 + S&H for 2 lbs of lye isn't all *that* expensive considering how little you need per batch... http://www.aaa-chemicals.com/sohyfogr...

                  If you search this forum using the words "food" "grade" and "lye" you'll find a couple of threads with other possible sources.

                  1. re: MikeG

                    I don't know .... I just looked at the link you posted and now this stuff sounds scary to me although I do understand that the chemical reaction is different for this product! Thanks for the search tips, I'm not very good at that.

                    1. re: RuralDeb

                      Lye should sound scary :) because it is potentially very dangerous, but so are electricity and fire, it's just a matter of handling it properly.

                      1. re: MikeG

                        Well I'm trying to find it here in Ottawa, I live on the wild side!

              2. re: toveggiegirl

                I am checking for something else so I thought I'd go to the site you mentioned that helped you find my German recipe but I have not idea, now that I'm looking, who RLB is?

                I'm a little dense, can you help me out again?