Spelt croissants

Ingredients for 12 servings:

• 50 g spelt flour, T 812
• 70 ml water
• 300 g spelt flour, T 812
• 90 ml milk
• 60 ml water
• 1 medium egg yolk
• 1 tsp, leveled sugar, for sweet croissants 60 g
• 20 g butter
• 10 g yeast
• 5 g salt
• 1 egg(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 30 minutes

To make the starter dough, bring the water to a boil in a saucepan, stir it into the spelt flour, and let it cool. Place the dough in a mixing bowl, add the remaining ingredients, and knead with a hand mixer, first slowly for 5 minutes, then quickly for 3 minutes. Cover the dough with cling film and let it rise at room temperature for 1 hour. Knead the dough thoroughly by hand, roll it out into a 39cm circle, and divide it into 12 cake slices. Roll out each cake slice again thinly with a rolling pin and roll up from the wide side. Place the slices on two baking sheets lined with baking paper, leaving enough space between them, and brush with the beaten egg. Cover with cling film (the dough should not be sticky). Let it rise at room temperature for 1.5–2 hours until doubled in size. Bake in a preheated oven at 200°C (fan/circulating air) on the middle rack for 10–15 minutes until golden brown, then let it cool on a wire rack.