croissants

Ingredients for 1 servings:

• 1 kg spelt flour type 630
• 500 ml milk
• 1 cube of fresh yeast
• 1 egg(s)
• 1 tbsp, levelled sugar
• 1 tbsp salt
• 12 tbsp oil or butter
• 1 egg yolk
• Milk
• 1 tbsp sesame, caraway seeds, coarse salt or cheese

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 55 minutes

Dissolve the yeast in the lukewarm milk with the sugar. Combine the flour and salt in a bowl, add the yeast mixture and egg, and knead well. Knead in the oil. Let the dough rise and then divide into 6 pieces. Form each into a ball and let it rise for another 10 minutes. Roll out into a round shape and cut into 6 pieces. Fill with ham and cheese, if desired, and roll up from the wide end to the tip. Cover and let rise briefly again, if desired. Whisk the milk with one egg yolk and brush the croissants with it. Sprinkle with sesame seeds, caraway seeds, coarse salt, or cheese, if desired. Bake the croissants in a hot oven at 200°C (top/bottom heat) until lightly browned. Mine took about 18 minutes.