Spelt croissants

Spelt croissants


Mix the yeast, sugar and milk to make a mother dough and proof in the X BO at 40 degrees and 40 % humidity for 10 minutes. Beat the egg and add half to the mother dough. Add all the other ingredients except the butter and knead for 5 minutes. Roll out the dough on a floured work surface to 20 x 30 cm. Divide the butter in four. Spread one piece of butter onto the left third of the dough leaving a 1 cm border. Fold the coated section over twice to the right and squeeze the edges together. Wrap the dough in cling film and refrigerate for 10 minutes. Repeat the process three times. Roll out the dough again and cut into 10 x 15 cm rectangles, then diagonally divide these into triangles. Roll up the triangles from the long edge and place on the universal tray in the X BO to rise for a further 15 minutes. Afterwards, preheat the oven to 160 degrees and 60 % humidity. Add a tablespoon of water to the remaining egg, brush onto the rolled dough and bake for 15 minutes.

Makes eight croissants

  • 10 g yeast
  • 15 g raw cane sugar
  • 125 ml milk or plant-based alternative (warm)
  • 1 egg
  • 250 g spelt flour (type 630)
  • 5 g natural or sea salt
  • 100 g butter (room temperature)
  • fleur de sel for garnishing

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