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Brioches vegan farro lievito madre spelt croissants jam

Spelt croissant recipe

Preparazione 40 minuti
Cottura 15 minuti
Tempo totale 4 ore 55 minuti
Porzioni 6

Ingredienti
  

  • 250 g spelt flour
  • 5 g honey or malt syrup
  • 7 g sourdough powder
  • 10 g oil soy, sunflower or corn
  • 50 ml milk soy, or water
  • 1/2 tsp vanilla extract
  • 1 egg organic (or 1 tbsp soy lecithin blended with 3 tbsp water)

Istruzioni
 

  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Note

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.