Ingredients for about 12-14 medium-sized croissants:
- 150g spelt wheat
- 400g organic stone-ground whole-wheat flour
- 7g dry brewer’s yeast
- A pot of room-temperature unsweetened non-dairy yogurt
- A teaspoon of raw sugar or malt
- 200ml lukewarm almond milk (prepared by diluting 16g of soluble Mandolat® in 200ml of lukewarm water)
- 50g Burrella®
- A handful of sesame and poppy seeds
- Half a teaspoon of garlic powder, a spoonful of dried onion, a teaspoon of coriander powder (all optional)
- 12 g unrefined salt
Soak the yeast in half a glass of lukewarm water for 5 minutes together with a teaspoon of sugar or malt until a firm forth on the surface is obtained. Let the yogurt rest out of the fridge for about half an hour until it reaches a room temperature.
Fill a bowl with flour and, if you like, add spices. Make a well in the middle of the dry ingredients and pour the soaked yeast and the yogurt. Then, mix the flour gradually with a spoon starting from the edge of the bowl while adding lukewarm milk in order to obtain a non-sticky and firm dough.
Knead the dough energetically for at least 10 minutes on the kitchen counter (which should be sprinkled with semolina or rice flour), adding Burrella gradually after about 5 minutes. Add salt in the end so that it won’t interfere with the leavening, making sure it’s well distributed.
Knead the dough carefully in order to obtain a perfectly round and smooth dough ball. Place the brioche dough in a glass bowl, cover it with plastic wrap and let the dough rise in a warm place for about 3 hours.
On the previously sprinkled kitchen counter, carefully knead the dough with your fingertips shaping a rectangle and fold it back on itself three or four times until it regains firmness. Roll the dough up in a snail shape and then knead it again. Let it rise for about 15 minutes on the kitchen counter (cover it with a cotton rag) and roll it out shaping a large rectangle (5mm thick), brushing a little extra-virgin olive oil on it. Cut the rectangle lengthwise in a half, then cut triangles out of it with a pastry cutter, stretch them with your fingers and roll them up shaping croissants. Brush them with a little olive oil and sprinkle them with the seeds. Let the croissants rise on a baking sheet for about 1 hour in a warm place, covering them with a rag.
Bake the croissants at 180° for about 20 minutes until they are golden-brown. Place the baking sheet on the lower section of the oven. Let the croissants cool and stuff them to your liking.