thermomix spelt croissants

Spelt Croissants

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Prep Time: 2 days 20 minutes
Cook Time: 18 minutes
Total Time: 2 days 38 minutes
Servings: 12

These spelt croissants are just perfect for breakfast time. The recipe is easy to follow using your Thermomix and tastes super delicious.

I love croissants and recently I have been experimenting with spelt croissants. They are absolutely adorable and taste so wonderful. These spelt croissants have a deeper flavour and are more wholesome than a standard croissant but you can simply use 500g strong white bread flour to make the normal version instead. 

If you have any questions or you would like to know more about making croissants, please leave me a comment.

Ingredients

croissants

  • 130 g whole milk
  • 130 g water
  • 55 g unrefined golden caster sugar
  • 1 Tbsp dry active yeast or 30g fresh yeast
  • 40 g unsalted French butter in small cubes
  • 250 g wholemeal spelt flour
  • 250 g white spelt flour
  • 10 g sea salt flakes

To finish

  • 250 g block unsalted French butter
  • 1 egg

Instructions

  1. The evening before: To make the dough, place the milk, water, sugar and yeast in the mixing bowl. Warm 2 Min. / 37°C / Speed 2.
  2. Add the diced butter, spelt flours and sea salt flakes and combine 20 Sec. / Speed 6. At the end the dough should be very rough and barely incorporated. As long as there is no flour residue, that is enough. You don't want to knead it perfectly, otherwise it will not be easily workable later on.
  3. Tip the dough into a glass bowl and cover with cling film. Chill overnight and leave to rise.
  4. The next morning: Remove the dough from the fridge and also the block of butter. Take your butter and bash it with the rolling pin until you have a square that is about 12cm.
  5. Tip the dough onto a well floured surface and shape into a rough square. Now roll each edge about 3cm into the dough out to make a flap. Start on the top edge and work your way around the dough to create four large flaps. Flatten the square that stays in the centre and place the butter on top.
  6. To cover the dough, start with the bottom flap and fully cover the butter. Then the top flap, which should cover about 80% of the butter and lastly the left and right flap. Pat it down with your hands to flatten slightly. There should be a seam in the centre now running vertically.
  7. To do your first fold, roll out the dough carefully by applying only gentle pressure into a large rectangle about 60cm long and 20cm wide. Brush off any excess flour and fold it back together like an envelope. Wrap in cling film and chill for 1 hour.
  8. Then, place the dough with the seam on the right side onto the surface and roll it out into a rectangle again by only applying gentle pressure. You don't want to squash the butter. Brush off excess flour and fold it into a envelope again. Wrap and chill for another hour. Repeat this once more so that you have done three folds in total. Wrap and chill overnight again or at least for 4 hours.
  9. Baking day: On the baking day, which should be day 3 unless you are doing it in the evening of day 2, unwrap the dough and place on a floured surface. Roll out to a rectangle about 1/2cm thick. Cut in a zig zag move to make 12 triangles.
  10. Make a 2cm cut in each croissant base. Slowly start rolling up the croissant, pulling out the 2 corners to widen the croissant base. Then roll up from the base upwards. Turn the edges inwards and place on baking trays.
  11. Brush each croissant with the egg very gently with a pastry brush and cover with cling film and a tea towel. Leave to rise until doubled in size. This may take between 1-4 hours. If you want the croissants for breakfast the next morning, you can proof them at room temperature for 1 hour and then chill overnight in the fridge for up to 16 hours. At this stage you can also freeze them. Leave them to defrost before continuing to use.
  12. Preheat the oven to 200°C / 180°C Fan / Gas Mark 6.
  13. Once the croissants have increased in size by about 50% again, bake them in the oven, spraying the walls of the oven with some water as you are putting in the croissants, for 15-18 minutes until golden brown and puffed up. Remove and leave to cool before slicing. Enjoy!
Nutrition Facts
Spelt Croissants
Amount Per Serving
Calories 372 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 12g 60%
Cholesterol 66mg 22%
Sodium 507mg 21%
Potassium 33mg 1%
Total Carbohydrates 36g 12%
Dietary Fiber 5g 20%
Sugars 5g
Protein 6g 12%
Vitamin A 12.8%
Calcium 1.9%
Iron 11.6%
* Percent Daily Values are based on a 2000 calorie diet.

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6 Comments

  1. Gavin Jones on August 29, 2017 at 3:30 pm

    Good day Sophia, loving your blog and particularly the croissant master class.
    I was wondering if it is possible to freeze the croissants at any point before baking? My wife and I run a small bed and breakfast, and we take pride in giving our guests the best of local and home made produce. Being able to produce a few of these at short notice, would be really handy for last minute bookings.
    Thanks in advance,
    Gavin

    • admin admin on August 31, 2017 at 12:10 pm

      Hi Gavin, yes you can actually. Once they are finally shaped you can immediately freeze them and unfreeze and let them come to room temperature before continuing with the final proving and baking stage. I wouldn’t spray them with egg wash before freezing. xx

      • Gavin Jones on August 31, 2017 at 11:02 pm

        Thank you Sophia, that’s perfect. I’d better get practicing.

  2. Catherine on December 26, 2017 at 9:35 pm

    Thank you

  3. Penny Walsh on January 14, 2018 at 10:27 am

    Is there any way of making these dairy free Sophia? Could I substitute the milk for a plant based milk and use vegan butter do you think?

    • admin admin on April 23, 2018 at 7:09 am

      You could try but the problem is that the butter will be softer when it is plant based. More freezing will be required.

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