Spelt croissant recipe
Porzioni Tempo di preparazione
6 40minutes
Tempo di cottura Tempo Passivo
15minutes 4hours
Porzioni Tempo di preparazione
6 40minutes
Tempo di cottura Tempo Passivo
15minutes 4hours
Ingredienti
  • 250g speltflour
  • 5g honeyor malt syrup
  • 7g sourdoughpowder
  • 10g oilsoy, sunflower or corn
  • 50ml milksoy, or water
  • 1/2tsp vanillaextract
  • 1 eggorganic (or 1 tbsp soy lecithin blended with 3 tbsp water)
Istruzioni
  1. Mix together sourdough powder and spelt flour on a board, form a pile and pour in its center the oil, honey and egg (or malt and lecithin if you want to prepare vegan brioches).
  2. Start kneading by adding soy milk at room temperature (or water) a little at a time. Go on until you get a smooth dough, place it in a bowl, cover and let rise in a warm place until doubled.
  3. Take the dough and knead it again until smooth. Roll it out with a rolling pin to form a 1/4 inch thick circle and cut it into 6 equal triangles.
  4. Form one brioche from each triangle by just rolling on itself. Place the brioches on a baking tray covered with parchment paper. Brush the brioches with a little honey or malt and let rise closed in the oven turned off for about 1 hour.
  5. Remove the brioches from the oven and turn it on at 350°F. Put a small pot filled with water on the bottom of the oven; it will prevent the brioches to become too dry whila baking.
  6. Once the oven is hot, bake the brioches for about 12 to 15 minutes. When the brioches are ready, remove them and brush again with a little honey or malt syrup. Let cool down on a wire rack before serving.
Recipe Notes

The spelt croissant keep soft tightly closed in an airtight container or a plastic bag up to 5 days. You can also freeze them and place directly from the freezer in the oven for 5 minutes, they’ll be as good as freshly baked.