Croissants with Whole Wheat
Croissants with Whole Wheat
Description
I love croissants but i wanted to make them a bit more 'healthy' by adding whole wheat. I like to put whole wheat flour into everything I bake. I started out with the recipe from the King Arthur Flour Whole Grain Baking book and then tweaked and tweaked until I came out with a recipe I loved. Here it is!
Summary
| Yield | |
|---|---|
| Prep time | 12 hours |
| Cooking time | 30 minutes |
| Total time | 12 hours, 30 minutes |
Ingredients
Instructions
Activate the yeast for 5 minutes with the warm water and sugar. Mix in salt, egg, and milk. Mix in the flours and knead very lightly until well combined and evenly moistened. Pat into a 9 inch square, wrap in plastic and refrigerate for 1 hour.
Meanwhile prepare the butter by mixing the whole wheat pastry flour into the butter. Don't mix in too much air. When well mixed spread on a sheet of parchment or plastic wrap and make into an 8 inch square. Wrap in plastic and place in fridge for a minimum of 30 minutes.
When the hour is up remove the dough onto a floured surface. Lay the butter (unwrapped) at a 45 degree angle on in the center of the dough so it looks like a diamond in a square. With a bit of water wet the ends of the dough and seal all the sides up to make an X on the dough. Turn over and roll out the dough, keeping it floured underneath so it doesn't stick. When it is about 12 inches by 18 inches stop rolling. If any butter peaks though brush some flour on it so it doesn't stick to the rolling pin. Fold the dough like a letter; fold one third in and the other third over that third. Wrap in plastic and refrigerate for 20-30 minutes (or up to 1 hour). Repeat this process 3 more times to complete a total of 4 rolls and turns. Wrap the dough and refrigerate overnight to increase the flavor and let the dough rest.
On baking day roll out the dough into a 12 by 24 inch rectangle. Trim the edges to make a perfect edge all around. Cut into 4 rectangles each about 6 by 12 inches. Divide each into 3 rectangles each 4 by 6. Cut each rectangle across by a diagonal to make into 2 triangles. You should end up with 24 triangles. Make a notch on the wide end of the dough and fold rolling to the point. Place point down on a baking sheet. Cover loosely with plastic and let rest for 60 minutes.
Preheat oven to 425 F and mix 1 egg with 1 tbsp water to make an egg wash. Careful spread egg wash on croissants.
Bake at 425 F for 15 minutes and reduce heat to 350 F and bake 15 min more. Let cool on rack.30
Notes
For chocolate croissants place chocolate chips in the center before you roll.
For cinnamon-sugar place a bit of the egg wash in the croissant and then sprinkle with a cinnamon sugar mix to your liking. (I use about 2 tbsp sugar and 1/4 tsp cinnamon mixed together and put about 1/2-1 tsp in each).
For almond take some marzipan and flatted a triangle and roll into the croissant. This is my favorite!
Get creative and try what ever strikes your fancy.
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Comments
Nicely done. I love croissants but would not attempt to make them, so I can respect those who do. Would have loved to see the inside of one.
John