John Myers
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Regensburg Croissants
The perfect regensburg croissants recipe with a picture and simple step-by-step instructions.
Rye sourdough approach:
- 250 g Rye flour type 1150
- 300 ml Lukewarm water
- 10 g Yeast fresh
Breakfast:
- 100 g Wheat flour type 550
- 130 ml Boiling water
Main dough:
- Rye sourdough
- Breakfast
- 150 g Rye flour type 1150
- 350 g Wheat flour type 1050
- 1 tsp Baking malt
- 1 tbsp Salt
- 200 ml Water approx.
- 1 tsp Ground caraway
- 0,5 tsp Ground coriander
- 0,5 tsp Ground fennel seeds
- 0,5 tsp Fenugreek powder
- 1 tsp Unmilled caraway seeds
Preparing the sourdough:
- Put the flour, crumbled yeast and lukewarm water in a bowl and stir well. Seal the bowl with cling film and leave to stand at room temperature for at least 24 hours. The sourdough then forms bubbles and smells slightly fermented.
Making the brew piece:
- Pour the boiling water over wheat flour and immediately knead into a tough dough using the dough hook of the hand mixer (looks similar to choux pastry). Rest a little and let cool down.
Main dough:
- Vigorously knead 3,400 g of the sourdough mixture, the broth and all the ingredients of the main dough including the spices with the dough hook of the hand mixer. Take the dough briefly out of the bowl and work again with your hands for approx. 1 minute and shape into a smooth, large ball. Put the dough back in the bowl, cover it well and place in a warm place for at least 1 hour (oven recommended 35 °). After this time, the dough volume should have doubled at least. If not, then extend the rest period until it is.
- Then knead the dough vigorously again by hand and form 20 balls of the same size from it. Place this on a floured surface, cover it well and let it rest (rise) again for approx. 15 minutes.
- Now press each ball flat with the palm of your hand. Diameter approx. 18 cm. Roll up from one side and twist the side ends into a light point. Place the blanks with the “open side” down on a floured surface and let them rest for another 45 minutes.
- In the meantime, preheat the oven to 250 ° and place a heat-resistant bowl of water on the bottom of the oven. Line the baking sheet with parchment paper.
- After the last resting time, turn the blanks over again, (slot must now be on top), place them on the sheet and spray with water. Now put them in the middle of the oven for about 20 minutes. After 10 minutes of baking time, spray again with water. They should be nice and crispy brown.
- They are very easy to freeze and bake. They taste great with typical Regensburg roast sausages, crackers or meat loaf.
- The above quantity refers to pieces.
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