Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Whole Wheat Croissants

StarStarStarHalf starEmpty star

Your rating

Whole Wheat Croissants

Whole Wheat Croissants recipe

 

Yield

24 servings

Prep

20 min

Cook

20 min

Ready

4 hrs
Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 tablespoons yeast, active dry
Camera
¾ cup water
warm
Camera
1 ¾ cups whole-wheat pastry flour
Camera
½ cup water
Camera
1 ½ tablespoons honey
Camera
2 cups butter
1/2 inch pieces
Camera
1 each eggs
Camera
1 tablespoon water
Camera

Ingredients

Amount Measure Ingredient Features
3E+1 ml yeast, active dry
Camera
177 ml water
warm
Camera
414 ml whole-wheat pastry flour
Camera
118 ml water
Camera
23 ml honey
Camera
473 ml butter
1/2 inch pieces
Camera
1 each eggs
Camera
15 ml water
Camera

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 (4x6).

Work with one piece at a time, holding others in refrigerator until ready to use.

Roll each piece individually into 5 1/2; 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.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

where can I buy whole wheat pastry flour in Toronto ?

anonymous   

At whole foods

anonymous

I would never make another recipe from here again worst recipe ever Never use this website if its the last one on earth

 

 

Nutrition Facts

Serving Size 46g (1.6 oz)
Amount per Serving
Calories 18178% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 113mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 3g
Vitamin A 10% Vitamin C 0%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Whole grain wheat berries

Whole Grains lead to Weight Loss, Lower Body Fat and Heart Health

A recent study reports that people who substitute whole grains for refined grains in their diet reduce body fat that is linked to cardiovascular disease and diabetes. There are many easy ways to replace refined grains with whole grains in your favorite recipes.

More breaking news

 

Email this recipe