Buttermilk knots

Ingredients for 1 servings:

• 350 g spelt flour
• 350 g wheat flour
• 500 ml buttermilk, lukewarm
• 15 g salt
• 1 tsp sugar
• ½ cube of yeast
• 1 egg yolk

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

Sift the flour, make a well in the center, and crumble in the yeast. Add the sugar and mix a pre-dough with about a third of the buttermilk. Cover and let rise for 15 minutes. Then add the remaining buttermilk and salt and knead everything into a smooth yeast dough. Cover and let rise in a warm place for about an hour, until the dough has roughly doubled in size. Place the dough on a lightly floured work surface and roll it out into a circle about 40-50 cm in diameter. Cut the rolled out dough into “cake slices.” Starting at the tip, roll each piece up to form knots/croissants. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Place the knots on a baking sheet lined with parchment paper. Bake for about 20 minutes at 175 degrees Celsius (350 degrees Fahrenheit), until the knots are lightly browned. The croissants are a wonderful brunch staple with delicious jam or chocolate spread. This recipe makes about 16 knots.