Looking for a delicious pastry to go with your coffee, tea or brunch? These buttermilk almond croissants from food blogger Lena Fuchs (@mein_leckeres_leben) are super quick to prepare. Try them with some warming cocoa for an unbeatable duo.
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Zutaten (für etwa 12 Stück)
- 440 g fresh yeast
- 200 ml buttermilk
- 1 organic egg
- 300-350 g spelt flour
- 70 g raw cane sugar
- ¼ tsp salt
- ¼ tsp vanilla, ground
- 100 g cold butter
- 1 lightly beaten egg, to coat
- 1 handful of flaked almonds, for sprinkling
- Flour for the work surface
- 40 g fresh yeast
- 200 ml buttermilk
Zubereitung
- Pour the buttermilk into a large bowl, crumble in the yeast and mix well. Beat in the egg and set aside.
- Mix the flour, sugar and salt in a large bowl. Add butter in pieces and knead into a dough (the texture should be crumbly at the end).
- Pour in the buttermilk mixture and work into a smooth dough.
- Dust the work surface with flour, add the dough and briefly knead it.
- Place the dough in a bowl, cover with a cloth and leave to rise in a warm place for one hour.
- Dust the work surface with a little flour, divide the dough into two parts and roll out each piece into a circle.
- Cut the dough into 12 triangles. Roll up each piece starting from the long side and place on two baking trays lined with baking paper.
- Cover the trays with cloths and leave to rise again for about 30 minutes.
- Preheat the oven (fan) to 200 °C. Brush the croissants with the beaten egg and sprinkle with the flaked almonds.
- Place the croissants in the oven and bake for approx. 20 minutes until golden brown.