Spelt croissants

Take the butter out of the fridge and divide into four evenly sized pieces. Allow the pieces to soften. Weigh out the yeast, sugar and milk, mix together and leave to prove in the BORA X BO (40 °C, special programme “Prove dough”) for 10 minutes.

Ingredients

100 g Butter, 10 g Yeast, 15 g Raw cane sugar, 125 ml Milk

Meanwhile, crack open and beat an egg. Add the spelt flour, salt and half of the beaten egg to the proved dough. Knead the dough for about 5 minutes, then roll it out thinly on a floured work surface.

Ingredients

1 units Egg (medium), 250 g Spelt flour (type 700), 1 pinch Salt

Brush the left third of the rolled out dough with a piece of the softened butter. Fold the brushed side over to the right twice. Then wrap the dough in cling film and put in the fridge to chill for 10 minutes. Repeat the process with the remaining pieces of butter, chilling the dough for 10 minutes each time.

Roll out the dough again and cut it into rectangles, then diagonally divide these into triangles. Lay out the triangles with the long edge at the top. Make a small cut in the middle of the long edge and roll the dough downwards from there. Pull the ends of the croissants outwards and down slightly so that they form a half-moon shape.

Put the croissants on the universal tray and leave to prove in the BORA X BO (40 °C, special programme “Prove dough”) for another 15 minutes. Then remove the tray from the oven.

Start the “Spelt croissants” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.

Brush the croissants with the rest of the egg. Once the BORA X BO has heated up, insert the food in the middle or bottom of the oven. Once baked, leave the croissants to cool slightly and serve warm.