Breakfast croissants with seeds

Ingredients for 1 servings:

• 200 ml milk
• 100 g butter
• 40 g yogurt
• 30 g yeast, fresh
• 10 g salt
• 1 m.-sized egg(s)
• 500 g spelt flour, type 630 or wheat flour, type 550
• 60 g mixed seeds, e.g. yellow and brown linseed, sesame, sunflower seeds
• e.g. eggs, cream or milk, for brushing
• n. B. Seeds, mixed, for sprinkling
• Flour , for the work surface

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 40 minutes

for 16 pieces

Heat the milk and melt the butter in it, then let it cool slightly. Pour the yeast into a cup, sprinkle with salt, and let it stand until the yeast has liquefied. Don’t worry, this won’t harm the yeast and will work great! In the meantime, mix the flour with the seed mixture. Loosely mix the butter-milk mixture, the room-temperature yogurt, and the egg into the flour. Now add the liquid yeast. Knead with a hand mixer or a food processor until you have a smooth yeast dough that easily pulls away from the sides of the bowl. Cover the dough and let it rise for about 45 minutes. After the proving time, knead the dough again and divide it into 2 pieces. Roll out each piece on a lightly floured surface into a circle with a diameter of about 33 cm. Divide each circle into 8 cake slices and roll them up from the wide end to the tip. Place a croissant on the tip (otherwise it will stick out after baking!) and bend it slightly. Place the croissants on a baking sheet lined with baking paper, leaving enough space between them, and cover and let rise for another 30 minutes. Meanwhile, preheat the oven to 250°C fan/convection oven. After the second rising time, brush the croissants with beaten egg, cream, or milk, and sprinkle with the seed mixture if desired, or leave them plain. Reduce the oven temperature to 180°C (top/bottom heat), place the baking sheet in the oven, and bake the croissants for approximately 25-30 minutes until golden brown. Allow the baked croissants to cool completely on a wire rack, then enjoy.