Buttermilk croissants

Ingredients for 1 servings:

• 350 g wheat flour, 550
• 350 g spelt flour 630, alternatively wheat flour
• 500 ml buttermilk, lukewarm
• 15 g salt
• 1 tsp sugar
• ½ cube of yeast, fresh
• 1 egg yolk (or milk) for brushing

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

delicious breakfast croissants

Sift the flours and mix, make a well in the center, and crumble in the yeast. Add the sugar and mix with about a third of the buttermilk and a little flour to form a pre-dough. Let it rise for 15 minutes. Then add the remaining buttermilk and salt and knead into a smooth yeast dough. Cover and let it rise in a warm place for about 1 hour, or until it has doubled in size. Then place the dough on a lightly floured work surface, roll it out into a circle about 40 to 45 cm in diameter, and cut into 12 “cake slices.” Roll these out, starting from the edges, into loose croissants and brush with egg yolk. Preheat the oven to 190°C (fan oven). In the meantime, let the croissants rise for 15-20 minutes, then place them in the oven. I use two baking sheets and switch the positions of the sheets after 10 minutes. At the same time, I reduce the temperature to 170°C (350°F) and bake for another 10 minutes. The croissants are perfect for freezing and are as good as new after baking.