Summary

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

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Instructions

1. 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.
2. Cover and let rise in a warm place for about 1 hour or twice as large.
3. 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.
4. 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.
5. The croissants are wonderfully suitable for freezing and are as fresh as they are after baking.