Summary

Ingredients

For the dough: (pre-dough)

• 70 g spelled flour, 812
• 60 ml water, cold
• 1 piece (s) yeast, (fingertip)

For the dough:

• 250 g spelled flour, 812
• 40 ml water, cold
• 60 ml milk, cold
• 10 g butter
• 10 g mararine
• 10 g yeast
• 10 g salt
• 1 teaspoon sugar
• 1 egg yolk, M.
• 1 liter water for the lye
• 50 g bakin soda
• Cheese, grated Emmentaler, for sprinkling

Print Recipe Pin Recipe

Instructions

1. For the pre-dough, mix together the flour, water and yeast, cover with cling film (moisten the edge of the bowl a little) and let it rest in the refrigerator for one night.
2. Slowly knead the remaining flour, water, milk, butter, margarine, yeast, salt, sugar and egg yolk and the pre-dough with a hand mixer (dough hook) for 5 minutes, then knead for another 4 minutes at the highest level.
3. Cover the bowl with cling film and let rise for 1 hour.
4. Then knead vigorously by hand, cover the bowl again with cling film and let it rest for 30 minutes at room temperature.
5. Then roll out into a large circle and divide into 12 pieces of cake. Roll up from the long side and place on a baking sheet. Cover again with cling film and put the tray in the refrigerator for 2 hours. The croissants should be really cold afterwards.
6. Bring the water to a boil in a large saucepan, slowly pour in the baking soda and remove from the stove. Use a ladle to add three croissants to the lye and turn after 15 seconds. Then put it back on the baking sheet lined with baking foil. Sprinkle with the Emmental cheese and bake in the preheated oven O / U at 220 ° on the middle rack for 15 minutes until golden brown.
7. You can also form 9 60 g rolls from the dough.