Buttermilk Croissants
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g wheat flour, 550
- 350 g spelled flour 630, alternatively wheat flour
- 500 ml buttermilk, lukewarm
- 15 g salt
- 1 teaspoon sugar
- 0.5 ½ cube yeast, fresh
- 1 egg yolk, (or milk) for brushing
Print Recipe
Pin Recipe Instructions
- Sift and mix the flour, form a well in the middle and crumble the yeast into it, add sugar and mix with about a third of the buttermilk and a little flour to make a pre-dough. Let rise for 15 minutes. Then add the remaining buttermilk and salt and knead into a smooth yeast dough.
- Cover and let rise in a warm place for about 1 hour or twice as large.
- Then place the dough on the lightly floured work surface, roll out into a circle approx. 40 to 45 cm in diameter and cut into 12 pieces of cake. Roll these up from the edge into loose croissants and brush with egg yolk.
- Preheat the oven to 190 °, in the meantime let the croissants rise for 15-20 minutes, then put them in the oven. I use 2 baking trays and after 10 minutes I change the position of the trays. At the same time, the temperature is set back to 170 °, bake for another 10 minutes.
- The croissants are wonderfully suitable for freezing and are as fresh as they are after baking.
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