Whole Wheat Croissants
Submitted by manishasudhir
Whole wheat croissants: shortcut laminated dough with butter folded into whole wheat pastry flour, then rolled into 24 flaky crescents. Simplified version of the classic French viennoiserie.
YIELD
24 servingsPREP
20 minCOOK
20 minREADY
4 hrsReal croissants take three days of laminating dough. This shortcut version delivers laminated layers in a single morning, using whole wheat pastry flour for a slightly nutty flavor and butter pieces folded directly into the dough instead of the classic block-butter technique.
The magic is in the rolling and folding. Four rounds of rolling out the dough into an 18×12 rectangle and folding in thirds creates 81 distinct layers of butter between dough. As the croissants bake, that butter melts and the water in it turns to steam, puffing the layers apart for that signature flaky pull-apart texture.
The butter must stay cold and the dough must stay hard. If at any point the butter starts to soften and absorb into the dough, the layers merge and you lose the flake. Freezer breaks are your friend. Pop the dough in for 45 minutes if it gets warm or soft at any point.
Whole wheat pastry flour is finer than regular whole wheat flour, giving you a more tender crumb that still has that nutty whole-grain flavor. Don’t substitute regular whole wheat or the croissants will be dense and chewy.
Pro Tips
- Use cold butter cut into ½ inch pieces. Soft butter merges with the dough.
- Work fast. The longer the dough is at room temperature, the worse the layers.
- Two egg washes (before resting AND before baking) gives the deep mahogany shine.
- Bake on a parchment-lined sheet to catch butter drippings.
Variations
- Fill the wide end with a chocolate baton before rolling for pain au chocolat.
- Brush with melted apricot preserves while warm for shiny glazed tops.
- Swap honey for maple syrup in the dough for a Canadian twist.
Ingredients
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 inch 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 (4×6).
Work with one piece at a time, holding others in refrigerator until ready to use.
Roll each piece individually into 5 ½; x 14 inch rectangles.
Cut into two 1½ x 7inch 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℉ (190℃) F until puffed and brown.
Let cool slightly and serve.
Comments
where can I buy whole wheat pastry flour in Toronto ?
At whole foods
I would never make another recipe from here again worst recipe ever Never use this website if its the last one on earth