100 g butter
1 piece egg
125 ml milk
15 g raw cane sugar
1 tsp salt
250 g spelt flour (type 700)
10 g yeast
Whisk the egg in a bowl. Put half of the egg in another bowl with the remaining ingredients and knead for 6 to 7 minutes.
Leave the dough to rest in the fridge for 30 minutes.
Ingredients
1 piece 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 30 cm). 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 refrigerate for 15 minutes. 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 croissants on the universal tray, cover and leave to prove for 30 minutes at room temperature.
Start the "Spelt croissants" programme and follow the steps.
Brush the croissants with the remaining egg.
Once the BORA X BO has heated up, put the food in the middle or bottom of the oven.
Removed the cooked croissants from the oven and leave to cool slightly.
462.25
11.63 g
24.16 g
49.45 g
