Whole Wheat Croissants
Whole Wheat Croissants are crafted with a nourishing blend of golden whole wheat and spelt flour. These croissants are flaky and tender, with a deeply satisfying taste from the naturally rich, nutty whole-grain flavor. This recipe uses unsalted butter and milk that help yield buttery layers. It focuses on a simple method for rolling croissants with no complicated steps, resulting in a mindful breakfast option!
Equipment
- 1 Baking tray
- 1 Oven
Ingredients
- 4 oz golden whole wheat flour
- 4 oz spelt flour
- ¼ tsp salt
- ¼ oz yeast active dry
- ½ tsp cane sugar (or honey)
- ¼ cup warm milk
- 6 tbsp warm water
- 4 oz unsalted butter
Instructions
- Measure the ingredients.
- Place the whole wheat and spelt flours, salt, and half the butter in a stand mixer. Use the dough hook to mix the ingredients until the mixture resembles bread crumbs. In a small bowl, whisk the warm milk, warm water, sugar, and yeast with a fork for a minute. Add the yeast mixture to the flour and knead for 3-5 minutes or until smooth and elastic. Cover the bowl with a damp towel and let it proof for 20 minutes in a warm area in the kitchen.
- Preheat the oven to 425 degrees F.Divide the dough into five portions and roll each portion into a 9" disc. Cut the remaining butter into small pieces. Use a fourth of the butter and place the bits on the first disc. Repeat this step until all the discs are used, ending with a disc without any butter on top.
- Use a sharp knife to cut the stack of discs into eight triangles.
- Roll each triangle 10-11" long, starting from the base.
- Brush the top with milk or egg wash and place the croissants on a greased tray, leaving 1-2" space between them.
- Bake the Whole Wheat Croissants for 5 minutes and then lower the temperature to 375 degree F and bake for 12-14 minutes or utnil golden.
Notes
- Use high-quality whole wheat and spelt flours for these Whole Wheat Croissants to help the dough withstand the rolling and shaping required.
- The choice of butter with a high fat content. European butter does not crack or split during rolling, lends a rich flavor, and helps croissants puff up with a clear definition of the layers.
- The temperature of your kitchen should be warm when making the dough and cool when rolling it. I ensure my room temperature is conducive to yeast rising without melting the butter while rolling.
- Baking Whole-Wheat Croissants at a high temperature, then reducing the heat and baking again, helps them develop a crumbly exterior and a somewhat soft interior.
- Rolling the dough into a thin, elongated triangle yields more layers as you roll from the base up.
- Keep the dough cold and roll quickly to prevent the butter from melting.
- Finally, when cutting the pastry dough for each croissant, use a sharp knife or pastry cutter to make a straight cut, and do not drag or tear any of the layers. Clean-cut pastry will yield perfectly looking croissants.
- Brush the pastry with an egg wash made with egg yolk and cream, or with cream alone, carefully on the surface and not on the layers, to prevent the open layers from sticking together.
Nutrition
Calories: 167kcalCarbohydrates: 11gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 31mgSodium: 78mgPotassium: 23mgFiber: 2gSugar: 1gVitamin A: 367IUVitamin C: 0.003mgCalcium: 13mgIron: 1mg
