250 g Spelt flour (type 700)
10 g Yeast
100 g butter
1 units egg
125 ml milk
15 g raw cane sugar
1 tsp salt
Place the egg in a bowl and whisk. Place half of the egg in a bowl with the remaining ingredients and knead for 6-7 minutes.
Let the dough rest in the fridge for 30 minutes.
Ingredients
1 units egg, 250 g Spelt flour (type 700), 125 ml milk, 15 g raw cane sugar, 10 g Yeast, 1 tsp salt
Allow the butter to soften at room temperature.
Ingredients
100 g butter
Roll out the dough into a rectangle (approx. 20 x 30cm). Brush the left-hand third of the dough with 1/4 of the soft butter.
Fold in the buttered side. Brush the left-hand half of the dough with 1/4 of the soft butter and fold in again.
Cover the dough and chill for 15 mins. Repeat the process.
Roll out the dough into a rectangle (approx. 20 x 30 cm) and cut into 4 even triangles.
Roll up the triangles from the short side to the tip.
Place the dough pieces on the universal tray, cover and leave to rise for 30 minutes at room temperature.
Start the programme "Spelt croissants" and follow the procedure.
Brush the dough pieces with the remaining egg.
As soon as the BORA X BO has heated up, insert the food in the centre or at the bottom.
Remove the finished croissants and leave to cool slightly.
462.25
11.63 g
24.16 g
49.45 g
