Drive away with green broad beans and ricotta
16 recipes
Spelled croissant with hazelnut butter
ingredients
servings
10
Whole spelled flour
240 grams
Type 2 wheat flour
135 grams
Hemp flour
15 grams
Coconut sugar
40 grams
Dried sourdough starter
35 grams
Barley malt
20 grams
Oat milk
180 mL
Eggs
1 unit
Extra virgin olive oil
40 mL
Cacao butter
55 grams
Desserts from Italy
Spelled croissant with hazelnut butter
Spelled croissant with hazelnut butter
ready in
6 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An encounter between desire and genuineness that satisfies the palate, respecting our well-being.
preparation
step 1
Blend the coconut sugar until it is pulverized.
step 2
Mix it with sieved flour, barley malt and dried yeast. Add the lukewarm oat drink and start kneading.
step 3
Add the egg and work until it is completely incorporated, then proceed with the oil, poured in flush. Knead until a dough is compact and elastic, which you place in a bowl, covered with a sheet of transparent film, until doubled.
step 4
Work the hazelnut butter, creating a square cake about 20 cm on each side.
step 5
Roll out the dough into a square sheet, place the oblique butter on top and fold the corners of the dough towards the center.
step 6
Make a fold in half, then another in the opposite direction. Wrap the dough in the film and let it stand for an hour in the fridge.
step 7
Take back the dough, roll it out with a rolling pin and make a fold to three. Let it rest in the refrigerator for an hour, always wrapped in foil, then repeat the fold to three.
step 8
After the last hour of rest, roll out the dough into a rectangle about 20 centimeters high. Cut out the triangles of about 10 cm of base and roll them up, starting from the base.
step 9
Place them on a baking sheet, covered with parchment paper. Cover with the film and leave to rise, in the oven off, for a whole night, or for at least 6 or 8 hours.
step 10
Brush the surface with a spoonful of emulsified oat drink with a teaspoon of extra virgin olive oil and, if desired, a little sugar (always icing). Bake at 190 degrees and cook for about 20 minutes.
step 11
When the croissants will be golden (but be careful that the flours will already give a dark color to the dough and deceive you easily), take them out and let them cool on a wire rack.
step 12
At this point taste them: stuffed or natural, according to your taste. If, like me, it will be necessary, freeze them (but only when they will be completely cold) and favoritene if necessary.
