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Whole Wheat Croissants

A french recipe for Whole Wheat Croissants, made with Yeast Tb Honey, Water Warm C Butter, Whole Wheat Pastry Flour Egg, and Water Tb Water. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 tbsp
• 3/4 cup
• 1 3/4 cup
• 1/2 cup

Method (preview)

1. 1

   Combine yeast and warm water, stirring a little to dissolve yeast.

2. 2

   Let sit about 10 minutes.

3. 3

   Add 1/2 of flour; add water and honey; whisk until smooth.

4. 4

   Cover bowl and let stand 1 1/2 hours.

5. 5

   Combine remaining flour with butter, and flatten butter pieces.

6. 6

   Pour yeast batter into flour mixture; fold together with spatula; just moisten flour without breaking butter pieces.

7. 7

   Turn dough onto lightly floured surface.

8. 8

   Pat dough down and roll into a 18 ″ x 12 ″ rectangle; if too sticky, sprinkle with flour.

9. 9

   Use a metal spatula to fold 1/3 of dough toward center; then fold from other side, 1/3 of dough over first 1/3.

10. 10

    Lift folded dough off work surface, and scrape surface clean.

11. 11

    Sprinkle work area with flour and repeat, rolling and folding 3 more times.

12. 12

    Dough must be hard; if not, freeze for 45 minutes.

13. 13

    Pat dough into rectangle. Cut into parts, 1 part for each 4 croissants.

14. 14

    For instance, for 24 croissants: cut in 1/2 lengthwise, then cut each half into 3 pieces, for a total of 6 (4x6=24).

15. 15

    Roll each piece individually into 5 1/2 ″ x 14 ″ rectangles.

16. 16

    Cut into two 5 1/2 ″ x 7 ″ pieces.

17. 17

    Cut each piece diagonally to form 4 triangles; roll from wide end to point.

18. 18

    Place on ungreased cookie sheets.

19. 19

    Curve ends to crescent shape.

20. 20

    Beat egg with water; brush croissants with this and set them aside 1 hour.

21. 21

    Reglaze with egg/water mixture. Bake at 375 degrees until puffed and brown. Let cool slightly and serve.