For the rock candy croissants, dissolve the sugar in lukewarm water. Cream butter and egg until fluffy.
Add flour and lukewarm sugar water alternately. Let the dough rest covered at room temperature for about 2 hours. Then preheat a croissant iron.
Pour 1 tablespoon of dough into the center and press the lid firmly. When the light goes out, lift lid and roll dough into a croissant while still hot.
Store in a cookie tin when they have cooled. There, the candy croissants will stay fresh and crisp for a long time!
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