Breakfast Croissant for Morning Grouch
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 250 g wheat flour type 550
- 250 g spelled flour type 630
- 350 ml milk, cold
- 8 g salt
- 1 tablespoon sugar
- 0.5 ½ cube yeast or 1 bag dry yeast
- 1 tablespoon baking malt (can also be left out)
- 1 egg yolk
- 3 tablespoon milk
Print Recipe
Pin Recipe Instructions
- In the evening before baking, whisk the yeast with the sugar in the cold milk. Mix the flour with salt and baking malt and knead with the yeast milk for 10 minutes to form a yeast dough that is not too firm. Possibly use a little more milk.
- Cover the dough and let it rest for about 45 minutes at room temperature.
- Knead again vigorously and roll out into a circle 0.5 cm thick. Divide the circle into 8 pieces of cake and roll them up from the thick end and shape them into croissants. Place the croissants on a baking sheet lined with baking paper with sufficient space between them and cover with cling film and place in the refrigerator overnight.
- The next morning an egg yolk with 3 tablespoon. Whisk milk and brush the croissants with it. Let it rest for 30 minutes at room temperature and in the meantime preheat the oven to 200 ° C top / bottom heat.
- Bake the croissants for about 20-30 minutes until they are golden brown.
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