Whole Wheat Croissants Recipe - Allrecipes.com
  • READY IN 3+ hrs

Whole Wheat Croissants

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 Edit and Save

Original recipe makes 12 croissants Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    3 hrs 15 mins


  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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Reviews More Reviews

Jan 08, 2010

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 make a good croissant that way.... instead i added the 1 cup of flour and kneaded it in... then i rolled it out into a rectangle and spread the better on ( like icing a cake) then you fold into thirds and chill... get it back out repeat until you have folded it at least 3 times ( 3x3 folds is 9 times on itself..) then you can cut then let rise and cook... it came out splendid .

Apr 11, 2003

This recipe as it stands produces very doughy croissants.


5 Ratings

Apr 11, 2004

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 actually want to make croissants, instead of throwing away a hunk of unusable dough that has a lot of expensive butter and pastry flour.

Jul 20, 2004

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 it again. What's the trick?

Nov 08, 2003

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


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  • Calories
  • 340 kcal
  • 17%
  • Carbohydrates
  • 13.1 g
  • 4%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 31.4 g
  • 48%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 225 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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