Stuffed spelt croissants

Ingredients for 1 servings:

• 600 g spelt flour type 630
• 1 tsp sugar
• 2 tsp, leveled salt
• 400 ml milk
• 2 tbsp rapeseed oil
• 20 g fresh yeast
• 12 small Vienna sausages
• 150 g cream cheese, natural or with herbs
• Flour for the work surface

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

Makes 12 croissants, delicious filled with sausages

Put the flour in a bowl. Gently warm the milk and mix in the yeast and sugar. Add everything to the flour, then add the oil and salt and knead well. Cover and let stand for about 45 minutes so the dough can double in size. Sprinkle some flour on the work surface and place the dough on it. First, flatten it slightly with your hands, then roll it out with a rolling pin or roll it out into a circle. Then cut this circle into 12 pieces like a cake: first halve it, then quarter it, then divide each quarter into thirds. This will give you 12 equal-sized pieces. Now press the wider side of each piece a little wider with your hands, spread about 1 tablespoon of cream cheese on it with a knife, place a sausage on each one, and then everything is ready to be rolled up. Once all the sausages are wrapped, cover the baking sheet again and let the croissants rest for about 30 minutes. Bake the croissants in an oven preheated to 180 degrees Celsius (350 degrees Fahrenheit) for about 15-20 minutes. The time may vary depending on your oven. My grandchildren absolutely love these croissants. They can also be reheated the next day and then put in their lunchboxes for school or daycare.