These crescent rolls are easy to sculpt, fun to make and freeze well before rising or after baking.
Ingredients:
170 g Cream
160 g Water
25 g Fresh Yeast
50 g Maple Sugar
1 Tsp Vanilla
60 g Oats, fresh milled
100 g Spelt, fresh milled
390 g White Spelt Flour
1 Tsp Salt
30 g Water
20 g Cacao Powder
Coconut Oil
Method:
Place cream, water, yeast, vanilla and maple sugar in Thermomix bowl and warm for 2 min /37°C / Speed 2
Add oats, spelt and salt. Set dial to closed lid function and knead in Intervall speed for 3 min
Remove half of the dough, add water and cacao and knead for another minute
Remove dough. Grease your washed hands with coconut oil and divide each dough in half
Roll each into a circle and stack the four sheets of dough on top of each other
Cut in 16 equal pie-shaped wedges. Beginning at the wide end, firmly roll each wedge up toward the point.
Place, point side down, on prepared baking sheets. Cover with a clean kitchen towel and let rise at room temperature until double in bulk, about 30 minutes
Preheat the oven to 175 °C / 350°F . Gently brush each crescent with water, milk or coconut oil and bake for 15-18 minutes until golden brown
Pics:
http://tebasileskitchen.blogspot.com/2010/09/marbled-crescent-rolls.html
