How To make Whole Wheat Croissants
2 tb Yeast
3/4 c Water, warm
1 3/4 c Whole wheat pastry flour
1/2 c Water
1 1/2 tb Honey
2 c Butter, 1/2" pieces
1 Egg
1 tb Water
Combine yeast and warm water, stirring a little to dissolve yeast. Let sit about 10 minutes. Add 1/2 of flour; add water and honey; whisk until smooth. Cover bowl and let stand 1 1/2 hours. Combine remaining flour with butter, and flatten butter pieces. Pour yeast batter into flour mixture; fold together with spatula; just moisten flour without breaking butter pieces. Turn dough onto lightly floured surface. Pat dough down and roll into a 18" x 12" rectangle; if too sticky, sprinkle with flour. Use a metal spatula to fold 1/3 of dough toward center; then fold from other side, 1/3 of dough over first 1/3. Lift folded dough off work surface, and scrape surface clean. Sprinkle work area with flour and repeat, rolling and folding 3 more times. Dough must be hard; if not, freeze for 45 minutes. Pat dough into rectangle. Cut into parts, 1 part for each 4 croissants. For instance, for 24 croissants: cut in 1/2 lengthwise, then cut each half into 3 pieces, for a total of 6 (4x6$). Work with one piece at a time, holding others in refrigerator until ready to use. Roll each piece individually into 5 1/2" x 14" rectangles. Cut into two 5 1/2" x 7"
pieces. Cut each piece diagonally to form 4 triangles; roll from wide end to point. Place on ungreased cookie sheets. Curve ends to crescent shape. Beat egg with water; brush croissants with this and set them aside 1 hour. Reglaze with egg/water mixture. Bake at 375 degrees until puffed and brown. Let cool slightly and serve.
How To make Whole Wheat Croissants's Videos
Whole Wheat Croissants Pt 1 of 3
Part 1 in a 3 part series. Download the printed ingredients and directions from Make sublimely tasty and relatively healthy whole wheat croissants and savory laminated dough pastries.
Whole wheat croissant using stone ground whole wheat flour.
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Recipe of whole wheat Croissant
Flour t45 / t65 - 1250g
Whole wheat flour - 750g (I used stone ground)
S-500 - 20g ( bread improver)
Skimmed milk powder 50g
Salt 40g
Cane sugar 220g
Butter 110g
Fresh yeast 75g
Cold water 950-1000g ( always depends on your flour water absorption)
1kg butter for lamination ( at least 82% fat or more)
If you have any questions please comments below and i will do my best to answer.
Insanely Easy Vegan Croissants | NO LAMINATION | 10 minute prep
I used to think there was no way to make flaky croissants without real butter…but I was wrong. I started experimenting with plant-based butter and developed the easiest way to make the most delicious, flaky, melt in your mouth vegan croissants. This recipe is so easy. There’s only 10 minutes of hands on prep and no lamination.
Recipe (yields 12-16 croissants depending on size)
360g white flour + more for dusting (Approximately 2 1/3 cups, I’m using bread flour but feel free to use all purpose flour)
1.5 tsp himalayan pink salt
3 Tbs white sugar
1 tsp active dry yeast
8 ounces unsalted vegan butter (I’m using Miyoko's brand)
1/2 cup cold water
1/2 cup cold unsweetened soymilk
Bake at 350 deg F for 20-25 minutes until golden brown
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- Miyoko's cultured unsalted plant-based butter: (I have found these at Grocery Outlet for about $1 so you might want to check there for a much better price!)
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- Proofing containers:
- Long wooden mixing spoons:
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WHOLE WHEAT CROISSANT | WHOLE GRAIN CROISSANT | HOW TO MAKE WHOLE WHEAT CROISSANTS
How to make whole wheat croissants or whole grain croissants ???? ???? The measurements of the dough and butter slab are in CM..
INGREDIENTS
DOUGH
330g Whole wheat flour
200g Warm milk at 37°c
20g Soft butter
50g Sugar
1 Egg yolk
1 Teaspoon Salt
0.5 Tablespoon dry active yeast or 6 grams fresh yeast
150g Cold butter for butter slab
1 Egg For Egg wash
FOLLOW THE STEPS IN THE VIDEO!
CROISSANT RECIPE l CHRISTMAS RECIPE l EGGLESS & WITHOUT OVEN
INGREDIENTS & PROCESS:
3/4 CUP WARM MILK
2 TABLESPOON SUGAR
2 TEASPOON YEAST
MIX WELL
COVER THE BOWL & KEEP FOR 15 MIN.
2.5 CUP ALL PURPOSE FLOUR
1/4 CUP OIL
1/2 TEASPOON SALT
MAKE THE DOUGH
PUT SOME OIL OVER THE DOUGH
COVER THE DOUGH WITH A CLOTH
KEEP THE DOUGH IN WARM PLACE FOR 1 HOUR
AFTER 1 HOUR
ROLL THE DOUGH & CUT IT EQUAL PORTION
MAKE DOUGH BALL
FLATTEN THE DOUGH WITH ROLLER
REPEAT THE PROCESS
BRUSH SOME MELTED BUTTER ON EACH
PLACE ANOTHER ONE OVER IT
AGAIN FLATTEN WITH THE ROLLER
CUT IT IN TRIANGLE SHAPE
PLACE A PIECE OF CHOCOLATE
ROLL IT
REPEAT THE PROCESS
PLACE THE CROISSANT ON A TRAY
KEEP IT FOR 10-15 MIN.
BRUSH SOME MILK OVER IT
COOK IT FOR 20-25 MIN. IN LOW MEDIUM HEAT
CROISSANT ARE READY COOL COMPLETELY
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How To Make WHOLE-WHEAT CRESCENT ROLL | Recipes.net
Start your morning fueled up with breakfast crescent rolls! Made with whole-wheat flour, it contains a lot of fiber and nutrients that will give you energy within the day. Pair it with bacon for a savory dish or your favorite spreads and fruits for a sweet treat.
???? Check the full recipe on how to make Whole-Wheat Crescent Roll here:
Ingredients:
1½ cups thick yogurt, preferably full-fat
2 cups whole-wheat flour, plus more for dusting
3 oz unsalted butter at room temperature, divided
1 tbsp baking powder
1 tsp salt
Egg wash for glazing
⬇️ How to make Whole-Wheat Crescent Roll ⬇️
0:09 Add the yogurt, flour, baking powder, and salt in a large mixing bowl.
0:25 Fold until a rough dough is formed.
0:34 Dust your working area with flour. Knead until the dough is smooth, roughly 8 to 10 minutes.
0:43 Roll your dough into an 8-inch X 10-inch rectangle. Spread 1 oz butter over the dough, then fold alternately in thirds like a letter. It will now have 3 layers.
1:12 Cover and set aside in a chilled area. Allow the dough to rest for 30 minutes.
1:19 Repeat this process twice (dusting, rolling, buttering, folding, and resting). For the third resting period of the dough, allow it to rest for one hour instead.
1:36 Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
1:39 Dust your working area with flour. Roll the dough into a rectangle 10-inches X 18-inches.
1:54 Using a pizza cutter, divide your dough in half horizontally, then divide each half of the dough into four. You will now have 8 dough squares.
2:07 Divide each dough square diagonally. You now have 16 dough triangles.
2:13 Starting from the wide end of the triangle, roll the dough to the tip. Tuck the edges together, then place this onto your lined baking sheet. It should now resemble the shape of a croissant. Repeat until you have shaped all your dough triangles.
2:31 Brush each dough with the egg wash. Bake for roughly 35 minutes in the oven or until golden brown.
2:45 Allow to cool at room temperature before serving. Best served warm. Once torn open, you can see the distinct layers made from all your folding and resting.
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