Whole Wheat Croissants Recipe
Why visit a restaurant for Whole Wheat Croissants when you can make it at home. Whole Wheat Croissants served as Snack is the best food to pep me up. In my view, if one calls oneself a good cook, one must have a personal recipe of Whole Wheat Croissants, just like I do.
Ingredients
2 packages active dry yeast
1 1/4 cups warm water (105 to 115°)
2 cups all-purpose flour
1/4 cup butter, softened
3 tablespoons sugar
1 1/2 teaspoons salt
2 eggs
1 1/2 to 2 cups whole wheat flour
1 cup butter, softened
1 egg, beaten
Directions
Dissolve yeast in warm water in large bowl.
Add all-purpose flour, 1/4 cup butter, the sugar, salt and 2 eggs.
Beat on low speed until moistened.
Beat on medium speed, scraping bowl occasionally, 3 minutes.
Stir in enough of the whole wheat flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
Punch down dough; refrigerate 1 hour.
Punch down dough; roll into rectangle, 25 x 10 inches.
Spread with 1/3 cup of the butter.
Fold rectangle crosswise into thirds, overlapping 10-inch edges to make 3 layers; roll into rectangle, 25 X 10 inches.
Spread with 1/3 cup of the butter.
Fold into thirds; roll into rectangle, 25 x 10 inches.
Spread with remaining 1/3 cup butter.
Fold into thirds (do not roll into rectangle).
Cut dough into halves; refrigerate 1 hour.
Roll one half into rectangle, 18 x 12 inches.
Cut lengthwise into halves; then cut crosswise into 3 squares.
Cut each square diagonally into 2 triangles.
Flatten triangles slightly with rolling pin.
Roll up each triangle, beginning at long side.
Place rolls, with points underneath, on greased cookie sheet; curve to form crescents.
Cover; let rise at room temperature about 1 hour.
Heat oven to 425°.
Brush croissants with beaten egg.
Bake until croissants are brown and crisp, 14 to 16 minutes.
Chocolate-filled Croissants: Place 1 teaspoon chocolate chips at the long side of each triangle before rolling.
Hazelnut-filled Croissants: Mix 1/2 cup finely chopped hazelnuts, 2 tablespoons sugar, 14 teaspoon vanilla and 1 egg.
Spread each triangle with 1 heaping teaspoon.
Traditional Croissants: Substitute all-purpose flour for the whole wheat flour.
Add all-purpose flour, 1/4 cup butter, the sugar, salt and 2 eggs.
Beat on low speed until moistened.
Beat on medium speed, scraping bowl occasionally, 3 minutes.
Stir in enough of the whole wheat flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
Punch down dough; refrigerate 1 hour.
Punch down dough; roll into rectangle, 25 x 10 inches.
Spread with 1/3 cup of the butter.
Fold rectangle crosswise into thirds, overlapping 10-inch edges to make 3 layers; roll into rectangle, 25 X 10 inches.
Spread with 1/3 cup of the butter.
Fold into thirds; roll into rectangle, 25 x 10 inches.
Spread with remaining 1/3 cup butter.
Fold into thirds (do not roll into rectangle).
Cut dough into halves; refrigerate 1 hour.
Roll one half into rectangle, 18 x 12 inches.
Cut lengthwise into halves; then cut crosswise into 3 squares.
Cut each square diagonally into 2 triangles.
Flatten triangles slightly with rolling pin.
Roll up each triangle, beginning at long side.
Place rolls, with points underneath, on greased cookie sheet; curve to form crescents.
Cover; let rise at room temperature about 1 hour.
Heat oven to 425°.
Brush croissants with beaten egg.
Bake until croissants are brown and crisp, 14 to 16 minutes.
Chocolate-filled Croissants: Place 1 teaspoon chocolate chips at the long side of each triangle before rolling.
Hazelnut-filled Croissants: Mix 1/2 cup finely chopped hazelnuts, 2 tablespoons sugar, 14 teaspoon vanilla and 1 egg.
Spread each triangle with 1 heaping teaspoon.
Traditional Croissants: Substitute all-purpose flour for the whole wheat flour.
