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Whole Wheat Croissants
Created by: Howcan Team
Ingredients
- 3 cups whole wheat flour
- 1/4 cup granulated sugar
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 cup warm milk
- 1/2 cup unsalted butter, cold
- 1 egg, beaten (for egg wash)
Instructions
- In a large mixing bowl, combine 3 cups of whole wheat flour, 1/4 cup granulated sugar, 1 tablespoon active dry yeast, and 1 teaspoon salt.
- Gradually add 1 cup of warm milk to the dry ingredients, stirring until a dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and roll it out into a 12-inch circle. Cut the cold unsalted butter into thin slices and arrange them over two-thirds of the dough circle.
- Fold the unbuttered third of the dough over the buttered middle third, then fold the remaining third over the top, like folding a letter.
- Roll the dough out into a 12x18-inch rectangle, then cut it into 12 triangles.
- Starting from the wide end, roll each triangle up and place them on a baking sheet lined with parchment paper, with the pointed ends tucked underneath.
- Cover the croissants with a clean kitchen towel and let them rise for 30 minutes.
- Preheat the oven to 375°F (190°C). Brush the risen croissants with the beaten egg wash.
- Bake for 12-15 minutes, or until the croissants are golden brown and flaky.
- Allow the croissants to cool for a few minutes before serving. Enjoy your whole wheat croissants!
The history of whole wheat croissants dates back to the 19th century when Austrian bakers introduced this flaky pastry to France. The use of whole wheat flour in croissants adds a nutty flavor and a slightly denser texture, making it a healthier alternative to the traditional version. Renowned chefs like Dominique Ansel and Pierre Hermé have popularized whole wheat croissants in their patisseries, infusing them with their unique culinary styles. Today, the best whole wheat croissants can be found in artisanal bakeries in Paris, where the mastery of French baking techniques meets the wholesome goodness of whole wheat flour. To achieve the perfect whole wheat croissant, it's crucial to master the lamination process and ensure the dough is properly rested and proofed. For a twist, some bakers incorporate honey or seeds into the dough, adding depth to the flavor profile.
45 min
12
220 calories
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