Matcha Blueberry Croissants

Summary

Ingredients

For the dough: (pre-dough)

• 50 g rye flour
• 80 g wheat flour, 550
• 130 g water
• 1 g yeast

For the dough: (swelling piece)

• 60 g cereal flakes (5-rain), alternatively oat flakes
• 80 g water

For the dough: (main dough)

• 400 g wheat flour, 550
• 220 g wheat flour, 1050
• 360 g water
• 10 g yeast
• 16 g salt
• 2 teaspoons tea (matcha powder)

For the second dough: (filling)

• 200 g wheat flour, 550
• 150 g whole wheat flour
• 3 tablespoon blueberries, frozen
• 280 g yourt
• 20 g suar
• 6 grams salt
• 6 g yeast

Print Recipe Pin Recipe

Instructions

1. For the pre-dough, mix all the ingredients together, cover the bowl with cling film and leave to rise overnight at room temperature for approx. 12-14 hours.
2. For the swelling piece, roast the flake mixture in a pan without oil and place in a bowl, add the water and stir, also cover the bowl with cling film and leave to stand overnight.
3. The next day:
4. For the main dough, mix the types of flour, crumble in the yeast, add salt, matcha tea powder, pre-dough and water and knead to a smooth dough, cover and let rise for 1 1/2 hours.
5. For the second dough (filling), mix the types of flour, crumble in the yeast, add salt, sugar, thawed blueberries, pretzel and yoghurt and knead everything well, cover and let rise for 1 1/2 hours.
6. Place both types of dough on the floured work surface and divide each into 16-20 parts.
7. First take a dough ball of the main dough (green dough) and flatten it a little, then take a dough ball of the filling dough (purple dough) and place it on the green dough. Now lay / beat the green dough around the purple dough and press down a little.
8. Place the large ball of dough on the work surface and roll it out with an oval rolling pin approx. 14-20 cm x approx. 5 - 10 cm, dough thickness approx. 0.5 cm. Now cut parallel lines into the dough with a sharp knife, leaving an approx. 1 cm edge at the top and bottom. Press only a little until the purple dough shows through. The more lines that are made, the more beautiful the fan pattern will look at the end.
9. Turn the dough over and roll it up from the long side and place it in a croissant. Do the same with the other pieces of dough.
10. Place the croissants next to each other on the baking tray and cover for another 30 minutes.
11. Preheat the oven to 210 degrees in good time and shoot the croissants in well, bake for about 20-25 minutes until golden brown.
12. Tip:
13. If you want, you can also puree the blueberries for the filling dough, this will distribute the color a little better, and you can also use blueberry yoghurt instead of the natural yoghurt.