Spelled Croissants
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 3 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
For the dough: (pre-dough)
- 50 g spelled flour, T 812
- 70 ml water
For the dough:
- 300 g spelled flour, T 812
- 90 ml milk
- 60 ml water
- 1 medium egg yolk
- 1 teaspoon, leveled sugar, 60 g for sweet croissants
- 20 g butter
- 10 g yeast
- 5 g salt
For painting:
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- For the pre-dough, bring the water to the boil in the pot, stir into the spelled flour and allow to cool. Put the dough in a mixing bowl, add the remaining ingredients and knead slowly with the hand mixer for 5 minutes, then quickly for 3 minutes. Then cover the dough with cling film and let rise for 1 hour at room temperature. Then knead the dough well by hand, roll out into a circle 39 cm in diameter and divide into 12 pieces of cake. Roll out each piece of cake again thinly with a rolling pin and roll it up from the broad side. Place enough space on two baking sheets lined with baking paper and brush with the beaten egg. Cover with cling film (the dough must not be sticky). Let rise to double the volume at room temperature for 1.5-2 hours. Bake in the preheated oven at 200 ° on the middle rack for 10-15 minutes until golden brown and allow to cool on a wire rack.
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