John Myers
Ingredients for 1 servings:
- 100 g buckwheat flour, finely ground
- 100 g spelt flour, finely ground
- 4 tsp cinnamon
- 100 g hazelnuts, ground
- 125 g butter, cold
- 100 g honey
- some honey for spreading
- Sesame seeds for sprinkling
- Powdered sugar for sprinkling
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes
Combine both types of flour with the cinnamon and nuts. Cut the cold butter into pieces and add it. Crumble everything with your hands. Then add the honey and knead it into a smooth dough. Chill for about 1 hour. Then shape the dough into a 3 cm thick roll, cut into approximately 1.5 cm thick slices, and form them into croissants. Brush them with a little honey and sprinkle with sesame seeds. Place the croissants on a baking sheet lined with baking paper. Bake in a preheated oven at 190 °C (top/bottom heat) for about 10 minutes. Dust with powdered sugar.
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