Whole wheat croissants are a type of pastry made with whole wheat flour. They are typically made with a combination of whole wheat flour, water, yeast, and sugar. The dough is then rolled out, cut into shapes, and baked.
Combine yeast and warm water, stirring a little to dissolve yeast.
Let sit about 10 minutes.
Add 1/2 of flour; add water and honey;whisk until smooth.
Cover bowl and let stand 1 1/2 hours.
Combine remaining flour with butter, and flatten butter pieces.
Pouryeast batter into flour mixture; fold together with spatula; justmoisten flour without breaking butter pieces.
Turn dough onto lightly floured surface.
Pat dough down and roll intoa 18 x 12 rectangle; if too sticky, sprinkle with flour.
Use ametal spatula to fold 1/3 of dough toward center; then fold from otherside, 1/3 of dough over first 1/3.
Lift folded dough off worksurface, and scrape surface clean.
Sprinkle work area with flour andrepeat, 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 4croissants.
For instance, for 24 croissants:cut in 1/2 lengthwise,then cut each half into 3 pieces, for a total of 6 (4x6=24).
Workwith one piece at a time, holding others in refrigerator until readyto use.
Roll each piece individually into 5 1/2 x 14 rectangles.
Cut into two 5 1/2 x 7 pieces.
Cut each piece diagonally to form 4triangles; roll from wide end to point.
Place on ungreased cookiesheets.
Curve ends to crescent shape.
Beat egg with water; brush croissants with this and set them aside 1hour.
Reglaze with egg/water mixture.
Bake at 375 degrees untilpuffed and brown.
Let cool slightly and serve.
Makes 24 croissants .
Ingredients
Directions
Combine yeast and warm water, stirring a little to dissolve yeast.
Let sit about 10 minutes.
Add 1/2 of flour; add water and honey;whisk until smooth.
Cover bowl and let stand 1 1/2 hours.
Combine remaining flour with butter, and flatten butter pieces.
Pouryeast batter into flour mixture; fold together with spatula; justmoisten flour without breaking butter pieces.
Turn dough onto lightly floured surface.
Pat dough down and roll intoa 18 x 12 rectangle; if too sticky, sprinkle with flour.
Use ametal spatula to fold 1/3 of dough toward center; then fold from otherside, 1/3 of dough over first 1/3.
Lift folded dough off worksurface, and scrape surface clean.
Sprinkle work area with flour andrepeat, 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 4croissants.
For instance, for 24 croissants:cut in 1/2 lengthwise,then cut each half into 3 pieces, for a total of 6 (4x6=24).
Workwith one piece at a time, holding others in refrigerator until readyto use.
Roll each piece individually into 5 1/2 x 14 rectangles.
Cut into two 5 1/2 x 7 pieces.
Cut each piece diagonally to form 4triangles; roll from wide end to point.
Place on ungreased cookiesheets.
Curve ends to crescent shape.
Beat egg with water; brush croissants with this and set them aside 1hour.
Reglaze with egg/water mixture.
Bake at 375 degrees untilpuffed and brown.
Let cool slightly and serve.
Makes 24 croissants .
