300 grams bread flour
200 grams spelt flour
20 grams fresh yeast
10 g salt
50 g caster sugar
55 g eggs (egg, without shell)
125 g milk
125 g water
200 unsalted butter
extra egg for egg wash
1) Mix flour and yeast, stir in salt and sugar
2) Add egg, milk and water. Knead the dough 3-4 minutes. Form into a ball and let rise overnight.
3) Lightly flour the work surface, place dough on surface and cut a cross into top, then roll out, starting at the centre, to create a small X shape of dough. The centre should be a bit thicker than each section of the X, as you will fold these over each other.
4) Hammer the butter with a rolling pin until it is about 1 cm thich, then place in the centre of the dough, fold each X section over to completely cover the butter. Roll into a rectangle about 60 cm long, and fold it onto itself by thirds so that you have 3 layers. Refrigerate for 30 minutes, and repeat process twice.
5) Roll dough to desired thickness/length/width, and cut into trianglues, making a small perpendicular slit at the base of the shortest side (this will help curve the croissant). Roll the croissant, and then shape. Let rise for about two hours. You want it to rise in a warm place, but not warm enough for the butter to melt.
6) Heat oven to 220 C.
7) Lightly brush croissants with lightly salted egg wash, and bake for about 18 minutes.