Spelled wholegrain mountain cheese croissants
Ingredients
| 30 g | Yeast, fresh |
|---|---|
| 250 ml | buttermilk |
| 1 | Ei |
| 400 350-g | whole wheat spelled flour |
| 1 TL | Salt |
| 1 TL | Sugar |
| 100 g | cold butter |
| 1 | beaten egg for brushing |
| 1 package | Bergkäse natural cheese slices |
| Pepper salt |
Preparation
Put the buttermilk in a bowl, crumble in the yeast and stir until smooth. Beat the egg.
Add the flour with sugar, salt and the butter in small pieces and work into a smooth dough. Knead the dough again briefly with your hands on a floured work surface. Place the dough in a bowl, cover with a cloth and let it rise for an hour.
Line a baking sheet with parchment paper. Preheat the oven to 200°C hot air. Turn the risen dough out onto a floured work surface and roll out into a circle.
Cut into pieces of cake and cover each piece with a slice of mountain cheese. Roll up the pieces from the long side and place on the baking sheet. Let the croissants rise for another 15-20 minutes.
Then brush with the beaten egg and sprinkle with a little coarse salt. Place in the oven and bake until golden brown, about 25 minutes.
Enjoy the meal :)
