Step by step method

1. Whisk eggs. Pour the flour and sugar into the bowl. Add soft Stork Bake and whisked eggs (leave a little to spread on your croissants). Mix everything with the mixer.
2. Place the dough on the floured table and knead it quickly to obtain the smooth mass. Wrap it in aluminum foil and leave for 30 minutes in the fridge.
3. Place the cooled dough on the floured table and roll it out, until the dough is 5 mm thick. Cut it into squares with the side of 7-8 cm.
4. Put a teaspoon of hard marmalade on each square of the dough (you can use a tablespoon of sweet cottage cheese or a piece of fruit instead of marmalade).
5. Fold the dough squares with marmalade diagonally and stick their sides together gently. Place the prepared croissants on a flat tray greased with Stork Bake.
6. Spread the rest of the whipped egg on your croissants and sprinkle them with the coarse sugar. Put into the hot oven and bake for 15-20 minutes at 180°C.