Whole Wheat Croissants Best Family Recipes

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Whole Wheat Croissants

"Light and smooth croissants with the hearty flavor of complete wheat. Make positive which you use whole wheat pastry flour now not whole wheat bread flour."

Ingredients :

2 tablespoons lively dry yeast
3/4 cup water
1 1/2 tablespoons honey
1 3/4 cups complete wheat pastry flour
2 cups butter (cut into half of inch cubes)
1 egg
1 tablespoon water

Instructions :

Prep : 30M	Cook : 12M	Ready in : 3H15M

In a small bowl, dissolve yeast in warm water. Let stand till creamy, approximately 10 mins. Stir in honey and 3/four cup flour. Whisk till smooth. Cover bowl and allow stand for 1 1/2 hours.
In a large bowl, integrate butter pieces with final cup flour. Pour in yeast batter and stir to moisten. Turn dough onto lightly floured floor, pat dough down and roll right 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 floor clean. Sprinkle place with flour and repeat; rolling and folding 3 more instances. Dough ought to be tough; if no longer, freeze for 45 mins.
Pat dough into rectangle. Cut into three parts, 1 component for every four croissants. Work with one piece at a time, conserving others in fridge until ready to use. Roll every piece in my view into 1/four inch thick rectangles. Cut into two portions. Cut each piece crosswise diagonally to form 4 triangles. Roll from wide stop to factor and curve ends to shape a crescent shape. Place on ungreased cookie sheets.
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 stages F (a hundred ninety ranges C). Glaze croissants with the egg combination another time before baking.
Bake in preheated oven till puffed and brown, about 15 minutes. Let cool slightly and serve.

Notes :

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