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
Wheat flour Croissant Buns-No Maida, No Egg, No Butter, Spongy, 15 min Healthy Breakfast/Dinner roll
Wheat flour Croissant Buns [crescent rolls] are tasty, healthy, No Maida, No Egg, No Butter added, Spongy, 15 min, Homemade Breakfast/Dinner rolls. Only 3 simple ingredients required.
#creativeworld #creativeworldrecipes #southindianfood #southindianrecipes #afterschoolsnacks #indianfood #dinnerideas #croissant #croissantsandwich #egglesscake
Why I didn't know this method before! Just found the EASIEST way to make croissants!
No fold! No machine! I just found the easiest way to make croissants! Important tips are below here
*Ingredients
300g (2 cups) Bread flour
4g (1/2 tbsp.) Instant yeast
25g (2 tbsp.) Sugar
1pc (50 g+-) Egg
145g (0.6 cup) Milk
3g (1/2 tsp) Salt
20g (1.4 tbsp.) Unsalted butter
90g (6 tbsp.) Unsalted butter
200°C (390°F) bake for 10 minutes, then 180°C (355°F) bake for 6 minutes
*Important tips.
1. Croissant dough is harder than normal bread dough, which is good for shaping, so the amount of milk should not be too much.
2. Divide the dough into 9 parts, each small dough is about 60 grams, the diameter is about 20cm
3. the butter for the interlayer should be 90 grams in total, about 11 grams for each layer
4. If it is summer, the dough should be frozen in the freezer for about 20 minutes, if it is winter, refrigerate for 20 minutes.
5. Use a thicker rolling pin to roll the dough, that it is more evenly stressed. Roll it for a while on one side, then flip it over and roll it for a while. The dough will come out more evenly, and finally roll it into a round shape of about 40cm in diameter.
6. Here only needs one fermentation, about 2-3 hours. It is recommended that the fermentation temperature should not exceed 28°C. The croissant dough will be fat and can be moved if shaken.
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How to Make CROISSANTS by hand
Chocolate Croissant! #satisfying #stepbystep #madefromscratch #pastrychef #bakery #spring #chocolate
Whole Wheat Croissants Pt 3 of 3
Part 3 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.
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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