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Whole Wheat Croissants

Rated as 2.4 out of 5 Stars
 made it  |  5 reviews   |   photos

Recipe by:

"Light and tender croissants with the hearty taste of whole wheat. Make sure that you use whole wheat pastry flour not whole wheat bread flour."
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Ingredients

3 h 15 m servings 340 cals
Original recipe yields 12 servings (12 croissants)

Directions

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  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in honey and 3/4 cup flour. Whisk until smooth. Cover bowl and let stand for 1 1/2 hours.
  2. In a large bowl, combine butter pieces with remaining cup flour. Pour in yeast batter and stir to moisten. Turn dough onto lightly floured surface, pat dough down and roll into a rectangle. Fold 1/3 of dough toward center then fold other side of dough over first 1/3. Lift dough and scrape work surface clean. Sprinkle area with flour and repeat; rolling and folding 3 more times. Dough must be hard; if not, freeze for 45 minutes.
  3. Pat dough into rectangle. Cut into 3 parts, 1 part for each 4 croissants. Work with one piece at a time, holding others in refrigerator until ready to use. Roll each piece individually into 1/4 inch thick rectangles. Cut into two pieces. Cut each piece crosswise diagonally to form 4 triangles. Roll from wide end to point and curve ends to form a crescent shape. Place on ungreased cookie sheets.
  4. In a small bowl, beat together egg and water. Brush croissants with egg wash and set aside to rise for 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Glaze croissants with the egg mixture once more before baking.
  5. Bake in preheated oven until puffed and brown, about 15 minutes. Let cool slightly and serve.
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Nutrition Facts


Per Serving: 340 calories; 31.4 g fat; 13.1 g carbohydrates; 3.4 g protein; 97 mg cholesterol; 225 mg sodium. Full nutrition

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Reviews

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here's the problem... this isn't how you really make croissants... the first steps are fine to follow... after you get to the mix your 1 cup of flour with the butter DON"T DO IT!!. you don't mak...

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This recipe as it stands produces very doughy croissants.

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This recipe as it stands is impossible to complete. The dough could not be rolled out because it was the consistency of a very sloppy cookie dough. I would suggest finding another recipe if you ...

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I could not make this recipe work. One other review from an experienced croissant maker said the recipe's fine if you do it right. Some more detailed instructions might help - I'd like to try ...

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I have a lot of experience making croissants, and if these are made right, they produce very good croissants.

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