Add a photo

Whole Wheat Croissants

By: MARBALET  
"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."

Rating: This weblink has been rated 4 times with an average star rating of 2.3 Read Reviews (4)

Rate/Review | 176 people have saved this

Prep Time:
30 Min
Cook Time:
15 Min
Ready In:
3 Hrs 15 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 12 croissants
 

Ingredients

  • 2 tablespoons active dry yeast
  • 3/4 cup water
  • 1 1/2 tablespoons honey
  • 1 3/4 cups whole wheat pastry flour
  • 2 cups butter (cut into 1/2 inch cubes)
  • 1 egg
  • 1 tablespoon water

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 336 | Total Fat: 31.4g | Cholesterol: 101mg

ADVERTISEMENT

 

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2003 by TOMVSGIRL 
This recipe as it stands produces very doughy croissants. MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2004 by MUSENCHILD 
This recipe as it stands is impossible to complete. The dough could not be rolled out because... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2003 by SHANE 
I have a lot of experience making croissants, and if these are made right, they produce very... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2004 by LINSEY-WOOLSEY 
I could not make this recipe work. One other review from an experienced croissant maker said... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?