Whole wheat croissants
24 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | tablespoons | Yeast |
¾ | cup | Water, warm |
1¾ | cup | Whole wheat pastry flour |
½ | cup | Water |
1½ | tablespoon | Honey |
2 | cups | Butter, 1/2\" pieces |
1 | Egg | |
1 | tablespoon | Water |
Directions
Combine yeast and warm water, stirring a little to dissolve yeast.
Let sit about 10 minutes. Add ½ of flour; add water and honey; whisk until smooth. Cover bowl and let stand 1½ hours.
Combine remaining flour with butter, and flatten butter pieces. Pour yeast batter into flour mixture; fold together with spatula; just moisten flour without breaking butter pieces.
Turn dough onto lightly floured surface. Pat dough down and roll into a 18" x 12" rectangle; if too sticky, sprinkle with flour. Use a metal spatula to fold ⅓ of dough toward center; then fold from other side, ⅓ of dough over first ⅓. Lift folded dough off work surface, and scrape surface clean. Sprinkle work area with flour and repeat, rolling and folding 3 more times. Dough must be hard; if not, freeze for 45 minutes.
Pat dough into rectangle. Cut into parts, 1 part for each 4 croissants. For instance, for 24 croissants: cut in ½ lengthwise, then cut each half into 3 pieces, for a total of 6 (4x6=24). Work with one piece at a time, holding others in refrigerator until ready to use. Roll each piece individually into 5 ½" x 14" rectangles.
Cut into two 5 ½" x 7" pieces. Cut each piece diagonally to form 4 triangles; roll from wide end to point. Place on ungreased cookie sheets. Curve ends to crescent shape.
Beat egg with water; brush croissants with this and set them aside 1 hour. Reglaze with egg/water mixture. Bake at 375 degrees until puffed and brown. Let cool slightly and serve.
Related recipes
- Chicken croissants ^
- Chocolate chip croissants
- Croissant toast
- Croissants
- Croissants #1
- Croissants #2
- Croissants (kh)
- Croissants (mc)
- Croissants - pan-1
- Croissants / variations
- Easy croissants
- European croissant
- Granary croissants
- Ham croissants
- Quick butter croissants
- Quick croissants
- Whole wheat baguettes
- Whole wheat french bread
- Whole wheat rolls
- Whole-wheat crepes