John Myers
Breakfast – Croissants with Buttermilk
The perfect breakfast – croissants with buttermilk recipe with a picture and simple step-by-step instructions.
- 350 g Wheat flour
- 350 g Spelled flour
- 2 tsp Salt
- 1 Tl Baking malt
- 70 g Butter
- 500 ml Buttermilk
- 1 tsp Sugar
- 1 dice Yeast
- Egg yolks and milk to spread
- Possibly ham, cheese, salami,
- Chocolate or Nutella to fill
- The rolls can also be prepared well in the evening and the croissants can be left in a very cool place until the morning. But don’t be alarmed, they open up a lot and are then very loose and airy. In the morning, bake once and the breakfast croissants are ready
- Dissolve the sugar and yeast in the buttermilk.
- Put both types of flour, salt, baking malt and softened butter in a bowl. Add the yeast buttermilk and work it into a smooth dough. Let the dough rise for 30-45 minutes until it has doubled.
- Knead the dough again and roll it out into a 50-60 cm circle. Divide the circle into 12 pieces like a cake. If you like, you can now fill the croissants with a filling of their own taste.
- Roll up each triangular piece from the broad side, so that a croissant is formed. Place the croissants on a tray. Mix egg yolks with milk and brush the croissants with it and let rise for another 45 minutes.
- Preheat the oven to 170 °. Bake the rolls for 20 minutes.
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