Hey there bumblebees,
ever since I started to eat low fructose I dreamed of having a big, buttery and fluffy croissant. Split of the crunchy crust and slather on some raspberry jam. Oh yeah and Oh la la. So here I sit in this wonderful little Café in Munich, writing down a very good recipe, based on this recipe by Aurelie Bastian. This is a recipe, I personally find quite easy, but I it also takes quite a long time, so you might try it on a rainy day, where you stay at home have a coffee on the couch and watch some episodes of Gilmore Girls. (One episode per waiting period is perfect!) 🙂
Recipe: Lactosefree and fructosefree spelt Croissants
Makes 8 croissants
- 500 g spelt flour (Type 1050 )
- 60 g dextrose
- 30 g fresh yeast
- 1 tsp salt
- 250 g lactosefree butter
- 310 ml water
- 1egg plus some water for the eggwash
- Crumble the yeast in the water and mix until dissolved
- Sift flour in a big bowl. Add in salt and dextrose. Form a well in the middle.
- Add in the yeast-water and mix with a the dough hook of your hand mixer until the dough comes of the walls of the bowl clean.
- Cover with a wet, clean towel or cling foil and let the dough rise in the fridge for 30mins.
- While dough rises, take parchment paper, fold it so you get a 15cm square.
- Place butter in it and hit with you rolling pin until you have a nice and acurate 15cm butter square. Place in the fridge as well for at least 20 mins.
- Take out the dough after the 30 mins ran out and place the dough on a flured surface.
- Use the rolling pin to make a 15cm x 30 cm square. You should turn the dowl, so on of the short ends looks at you. Then place the butter on one half. Brush away excessive flour (important) and fold it over once to you or away from you.
- First turn: Now give the dough a quarter turn to the right and roll it to a flat square. Then fold the top third to you. Brush of excessive flour and fold the bottom third over the first fold. Now wrap into parchment paper. Use flour, otherwise it will stick. and place the package in the fridge for 40 mins.That was your first of four turns.
- Second turn: After the 40mins take the dough out of the fidge and place it on the floured surface so the short end looks at you. Then roll it out, so it gets even longer. Brush away excessive flur and fold the top third over to you, then the bottom third up over the first fold. That was your second turn. Place in the fridge for 40 mins again.
- Third turn: Take the dough out of the fridge and lay it on the floured surface so the dough just the way it was, before you put it in the fridge and give it a quarter turn to the right. Now roll it again, brush away excess flour and fold again as before top third down to you and bottom third up. And place it in the fridge for another 40 mins.
- Fourth turn: Repeat as before. A quarter turn to the right, rolling, third fold. Remember brushing away excess flour.
- Now roll the last time, so you get a long square. And cut out eight triangles.
- Now take eatch triangle, roll it longer and make a small cut on the bottom, so you have little eiffer towers.
- Then roll up starting from the cut, bottom. Here you can roll in some chocolate, if you wish so.
- Place the croissants on a lined baking sheet, sprinkle with some flour, cover with clean towel and let them sit for 30 mins. Gives you time to clean.
- Preheat the oven to 190 celsius or 350 fahrenheit.
- now crack the egg, add some water and whisk it. Then brush away excess flour from the croissants and give them an egg wash.
- Now bake them in the preheated oven for 25 mins, until the turn golden brown.
- Take them out of the oven and let them cool for at least 10 mins, otherwise you´ll burn your mouth. 😉
Bisous, Anna Valeria