Whole Wheat Honey Croissants
Category: Yeast Breads
Yield: 10 croissants
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole wheat flour | 150g |
| Manitoba flour (Type 1) | 350g |
| Water | 225g |
| Eggs | 55g |
| Brown sugar | 50g |
| Butter (softened) | 40g |
| Fresh brewer’s yeast | 12g |
| Acacia honey | 10g |
| Fine salt | A pinch |
| Butter (for lamination) | 250g |
| Egg yolk | 1 |
| Heavy cream | 30g |
| Acacia honey (for syrup) | 100g |
| Water (for syrup) | 100g |
| Linden honey | 120g |
| Pollen (optional, for garnish) | To taste |
Instructions:
1. Prepare the dough:
Start by making the dough for your croissants. Begin by softening the butter for the dough; make sure to take it out of the fridge at least an hour before use, so it becomes pliable. In a large mixing bowl, combine the Manitoba flour and whole wheat flour. Add the brown sugar to the flour mixture.
Slowly pour in the water (at room temperature), followed by the egg. Add the acacia honey and stir until itโs completely absorbed into the flour mixture.
Gradually incorporate the softened butter, adding small pieces one at a time and ensuring each piece is absorbed before adding the next. Cover the bowl with plastic wrap and let the dough rise at room temperature.
2. Prepare the butter for lamination:
While the dough is rising, prepare the butter for lamination. Remove 250g of butter from the fridge and allow it to soften for about 5 minutes. Place it in the center of a 20×20 cm square of parchment paper. Using a rolling pin, roll out the butter into a square, about half a centimeter thick. Place the sheet of butter back into the refrigerator until ready to use.
3. Laminate the dough:
After the dough has risen and doubled in size, transfer it to a lightly floured work surface. Roll out the dough into a square shape. Remove the cold sheet of butter from the refrigerator and place it in the center of the dough square, orienting it to form a diamond shape. Carefully fold the corners of the dough toward the center, enclosing the butter, and press down the edges to seal them, making sure the butter is fully enclosed without overlapping the dough.
4. Perform the first fold:
Once the butter is sealed within the dough, roll out the dough into a rectangle about 50×30 cm in size. Now, perform the first “fold” (a classic technique for making croissants): take the bottom third of the dough and fold it up toward the center, then fold the top third down over it, like folding a letter. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to allow the dough to rest.
5. Repeat the folding process:
After 30 minutes, take the dough out of the fridge, roll it out again into a rectangle the same size as before, and perform the second fold. Again, fold the bottom third up and the top third down. Wrap the dough again in plastic wrap and refrigerate it for another 30 minutes.
6. Final fold and rolling:
After the second rest, take the dough out and roll it into a rectangle of the same size one last time. Perform the third and final fold: fold the bottom third up and the top third down. After this, roll the dough into a large rectangle measuring about 80×25 cm and about half a centimeter thick.
7. Cut and shape the croissants:
Cut the dough into triangles, each about 8 cm wide at the base. Roll each triangle tightly from the base to the tip to form a croissant shape. Be careful not to press or squeeze the dough too much, as this could affect the flakiness of the croissants.
Arrange the shaped croissants on a baking sheet lined with parchment paper, making sure to space them out evenly. You should have 10 croissants, each with about three spirals.
8. Final rise:
Cover the croissants loosely with a kitchen towel or plastic wrap and let them rise at room temperature for about 1 hour. The croissants should puff up and become airy.
9. Egg wash:
While the croissants are rising, prepare an egg wash by whisking together the egg yolk and heavy cream. Once the croissants have finished rising, gently brush them with the egg wash to give them a golden, shiny finish once baked.
10. Bake the croissants:
Preheat your oven to 180ยฐC (350ยฐF). Bake the croissants for 15โ20 minutes, or until they are golden brown and fully cooked through.
11. Prepare the honey syrup:
While the croissants are baking, prepare the honey syrup. In a small saucepan, combine 100g of acacia honey with 100g of water. Warm the mixture over low heat, stirring until the honey dissolves. Once the honey syrup is ready, remove it from the heat and let it cool slightly.
12. Glaze the croissants:
Once the croissants are baked and golden, remove them from the oven and immediately brush them with the prepared honey syrup. The syrup will add a lovely sweetness and a glossy finish to the croissants.
13. Garnish and serve:
For an extra touch of flavor, sprinkle the croissants with pollen before serving. These whole wheat honey croissants are now ready to enjoyโperfect for breakfast, tea time, or a special treat!
Enjoy!
These whole wheat honey croissants are light, flaky, and full of rich honey flavor. They offer a healthier twist on the traditional croissant by using whole wheat flour and infusing them with the delicate taste of acacia and linden honey. Enjoy these croissants fresh from the oven or store them in an airtight container for later indulgence. Perfect for any occasion!
