Whole Wheat Croissants

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Servings: 24 Difficulty: Advanced
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French-style hearty and homemade bread that brings home-style flavor to your table
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This French bread features Yeast 1 1/2 tablespoon honey, Water, heated to body temper 2 c butter, cut into 1/2″ pieces, Whole wheat pastry flour 1 ea egg. It delivers smooth, comforting richness, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Whole Wheat Croissants

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 24 Calories: 63.7

Description

This French bread features Yeast 1 1/2 tablespoon honey, Water, heated to body temper 2 c butter, cut into 1/2" pieces, Whole wheat pastry flour 1 ea egg. It delivers smooth, comforting richness, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Combine yeast and warm water, stirring a little to dissolve yeast.
  2. Let sit about 10 minutes.
  3. Add 1/2 of flour; add water and honey; whisk until smooth.
  4. Cover bowl and let stand 1 1/2 hours.
  5. Combine remaining flour with butter, and flatten butter pieces.
  6. Pour yeast batter into flour mixture;
  7. fold together with spatula; just moisten flour without breaking butter pieces.
  8. Turn dough onto lightly floured surface.
  9. Pat dough down and roll into a 18" x 12" rectangle; if too sticky, sprinkle with flour.
  10. Use a metal spatula to
  11. fold 1/3 of dough toward center; then
  12. fold from other side, 1/3 of dough over first 1/3.
  13. Lift folded dough off work surface, and scrape surface clean.
  14. Sprinkle work area with flour and repeat, rolling and folding 3 more times.
  15. Dough must be hard; if not, freeze for 45 minutes.
  16. Pat dough into rectangle.
  17. Cut into parts, 1 part for each 4 croissants.
  18. For instance, for 24 croissants:
  19. cut in 1/2 lengthwise, then
  20. cut each half into 3 pieces, for a total of 6 (4x6=24).
  21. Work with one piece at a time, holding others in refrigerator until ready to use.
  22. Roll each piece individually into 5 1/2" x 14" rectangles.
  23. Cut into two 5 1/2" x 7" pieces.
  24. Cut each piece diagonally to form 4 triangles; roll from wide end to point.
  25. Place on ungreased cookie sheets.
  26. Curve ends to crescent shape.
  27. Beat egg with water; brush croissants with this and set them aside 1 hour.
  28. Reglaze with egg/water mixture.
  29. Bake at 375 degrees until puffed and brown.
  30. Let cool slightly and serve

Nutrition Facts

Servings 24

Amount Per Serving
Calories 63.7kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.4mg1%
Total Carbohydrate 13.3g5%
Dietary Fiber 0.5g2%
Sugars 0.1g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, body, bread, butter, croissants, cut, egg, flour, french, heated, honey, pastry, pieces, tablespoon, temper, title, vegetarian, water, wheat, whole
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