Breakfast awaiting …

BreadBakingDay #22 - Sweet Breads (last day of submission August 1st)At Deichrunner’s Kitchen I found this recipe with sweet milk croissants. Right now it is très chic to copy and re-invent recipes from other blogs. This recipe has already been copied and changed in more than one recursion. So, if you sit back and take your time, you are able to get inspired by the ideas of your fellow’s ideas and still insert your own mistakes.

Since I may be just in time, I would still like to participate in the 22nd Bread Baking Day, this time graciously hosted by Stefanie from Hefe und mehr .

Milk Croissants and Chocolate Buns (and vice versa)


Source: Deichrunner’s Kitchen, Chaosqueen und Schnuppschnüss ihr Manzfred 31.07.09 von Sus
Categories: Baking, Bread, Bun
Yields: 8 pieces


Primary dough:
180 g Spelt whole flour
170 g Milk
5 g Dry yeast
1/2 cube Fresh yeast
Main dough:
190 g Fine wheat flour
1 Egg
40 g Butter; liquid
20 g Sugar
1 Prise Salt
50 g Chocolate Rum-Raisin-Nuts; medium chopped


Mix all ingredients for the primary dough and let sit for about an hour.

Knead well the primary dough and the ingredients of the main dough – excluding the chocolate – and let rest for 20 minutes. Divide into 8 parts and mix the chocolate into four parts. Roll each piece into a ball. Cover with a towel and let rest for about 10 minutes.

Then either flatten a dough ball and firmly roll it into a croissant or let the dough ball be a ball. Cover all for about 30 minutes.

Preheat the oven to 230 °C. Spread some milk over each croissant/bun. When inserting the baking tray, squirt some water into the oven. After 10 minutes reduce the heat to 190 °C and bake for 8 minutes more.


– The whole spelt flour makes the buns more compact, but gives them a slightly nutty flavour and a nice crunchy texture.