Whole Wheat Croissants
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Butter Paste70 g salted cultured butter, cool but not fridge-cold20 g shortening, cool but not fridge-cold---Dough½ cup flour½ cup whole wheat bread flourpinch sea salt2 tbsp sugar1 tsp instant yeast⅓ cup buttermilk1 tbsp canola oil---Egg Wash1 egg yolk + 1 tbsp water
Beat butter and shortening into a paste.
Scrape onto a sheet of plastic wrap and shape into a rough square. Refrigerate.
In a bowl, mix the “dough” ingredients together to form a soft, but not sticky, dough.
Knead on a floured surface for 5 minutes, then place in a zip-top bag or a greased bowl, cover and refrigerate overnight.
The next day, remove the butter mixture and the dough from the fridge and let stand 30-45 minutes at room temperature.
Place the dough on a floured surface and roll it into a large square.
Set the block of butter diagonally on the square dough.
Bring each corner of the dough square over the butter square, allowing the edges of the dough to overlap.
Starting from the center of the square, roll the dough out into a rectangle.
*NB: If the butter is too soft and starts to ooze out the corners, wrap the dough in plastic and refrigerate 30 minutes before proceeding.
Letter-fold the dough (into thirds).
Reposition the dough so that the open ends are at 12 and 6 o'clock.
Roll the dough into a rectangle, working from the center of the dough.
Fold both open ends of the dough into the middle, then fold the already-folded dough in half (book-fold).
Wrap the dough in plastic and refrigerate for 2 hours.
Remove the dough from the refrigerator and let it rest at room temperature for about 20 minutes. Roll the dough into a rectangle again and repeat both folds as above.
Place in a zip-top bag or wrap in plastic and refrigerate overnight.
The next day, roll the dough into a ¼” thick rectangle.
Trim the edges of the dough and cut 6 triangles across the long edge of the dough.
Starting at the base of each triangle, roll dough up into a log.
If desired, bend in the corners to form the traditional crescent shape (or leave straight, either is delicious).
Place on a parchment-lined sheet and let rise 1 hour, until doubled in size.
Preheat the oven to 425F.
Whisk together the egg yolk and water and brush pastry with egg wash.
Bake 14-16 minutes, until golden and light.
Serving Size: Makes 6 coissants
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Scrape onto a sheet of plastic wrap and shape into a rough square. Refrigerate.
In a bowl, mix the “dough” ingredients together to form a soft, but not sticky, dough.
Knead on a floured surface for 5 minutes, then place in a zip-top bag or a greased bowl, cover and refrigerate overnight.
The next day, remove the butter mixture and the dough from the fridge and let stand 30-45 minutes at room temperature.
Place the dough on a floured surface and roll it into a large square.
Set the block of butter diagonally on the square dough.
Bring each corner of the dough square over the butter square, allowing the edges of the dough to overlap.
Starting from the center of the square, roll the dough out into a rectangle.
*NB: If the butter is too soft and starts to ooze out the corners, wrap the dough in plastic and refrigerate 30 minutes before proceeding.
Letter-fold the dough (into thirds).
Reposition the dough so that the open ends are at 12 and 6 o'clock.
Roll the dough into a rectangle, working from the center of the dough.
Fold both open ends of the dough into the middle, then fold the already-folded dough in half (book-fold).
Wrap the dough in plastic and refrigerate for 2 hours.
Remove the dough from the refrigerator and let it rest at room temperature for about 20 minutes. Roll the dough into a rectangle again and repeat both folds as above.
Place in a zip-top bag or wrap in plastic and refrigerate overnight.
The next day, roll the dough into a ¼” thick rectangle.
Trim the edges of the dough and cut 6 triangles across the long edge of the dough.
Starting at the base of each triangle, roll dough up into a log.
If desired, bend in the corners to form the traditional crescent shape (or leave straight, either is delicious).
Place on a parchment-lined sheet and let rise 1 hour, until doubled in size.
Preheat the oven to 425F.
Whisk together the egg yolk and water and brush pastry with egg wash.
Bake 14-16 minutes, until golden and light.
Serving Size: Makes 6 coissants
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 239.2
- Total Fat: 16.3 g
- Cholesterol: 58.6 mg
- Sodium: 82.2 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 1.5 g
- Protein: 3.7 g
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