Whole wheat croissants

 I discovered the whole wheat pastry a few month ago when I made whole wheat puff pastry cinnamon rolls  and since then became my favorite pastry recipe. At that time it didn't came through my mind the idea of croissants but lately,after another batch of cinnamon rolls I thought I could try whole wheat flour in other recipes.

So,I made a batch of croissant last saturday,just to experiment and they gone in minutes.Warm,fresh from the oven are incredibly delicious. They are buttery,flaky and the whole wheat flour gives the croissant an interesting nutty flavor.
My husband liked them so much so I prepared another batch for the next day because I knew it he will ask croissants for breakfast and he did.

If you never tried whole wheat pastry before,you should make these croissants.No kneading required,just mix the ingredients,let the dough rest in the fridge overnight and he next day fold and rest the dough. 
Because the recipe use whole wheat flour the dough can be dense so I made 4 turns of the dough, you can make 3 or 4 ,it's up to you but with 4 turns you'll have more layers of pastry and more flakiness.

Yield: 7 croissants

250 g all-purpose flour T65
100g whole wheat flour T 150
10 g fresh yeast
180 ml whole fat milk
2 tablespoons sugar
1/2 teaspoon kosher salt
1 egg

for the butter layer
230 g unsalted butter(83% fat content)

for brushing
1 egg + 1 tsp water for the egg wash

Day 1

Prepare the butter
Place the butter over a parchment paper. Cover the butter with another piece of parchment paper and with a rolling pin roll it out into 15 x18 cm rectangle. Chill the butter until is ready to use.

Make the dough
You don't need to knead,just mix all the ingredients.
In a large bowl mix the all-purpose and whole wheat flours .
In a small bowl combine sugar, milk and yeast and mix until yeast dissolves.Stir in the egg.
Pour yeast mixture over flours and with a wooden spoon mix until combined.Stir in the salt and mix until all the ingredients are combined.
Cover the bowl with plastic foil and place the dough in the refrigerator overnight,  for 12 hours.

Day 2

Roll and fold the dough

Remove the dough from the refrigerator.Place the dough on a lightly floured work surface.
Dust the top with flour and  roll out the dough to a 30 cm x 30 cm square. Remove the butter from the refrigerator.
Rotate the dough 45 degrees,unwrap the butter and place it in the center of the dough so that the corners of the butter rectangle are centered along the sides of the dough.
Fold one flap of dough over the butter,so the point of the dough reaches the center of the butterRepeat the process with the other flaps.
Pinch the edges lightly to seal in the butter. It should look like an envelope.

Lightly flour the top of the dough. With the rolling pin roll the dough into 50 by 20cm rectangle.
Pick up one short end of the dough and fold it back over the dough,leaving one-third of the other end of the dough exposed and then fold the other end of dough over the folded side. 
Wrap with plastic wrap and chill for 1 hour into the fridge or 15-20 minutes into the freezer.This is the first turn.
Repeat the rolling,folding and chilling process 3 more times.

After 4 turns place the dough onto a lightly floured surface and roll the dough into a 50 by 25 cm rectangle .
Trim the edges so they’re straight then with a knife or pizza wheel, cut the dough along widthwise into triangles with 12 cm wide.

Hold down the wide base of the triangle and gently tug the opposite thin end to cause a slight tension in  the dough
Starting at the thick end of each triangle, roll it up into a croissant with the pointed end of the triangle directly underneath the croissant.

Line a baking tray with parchment paper,place the croissants on the baking tray leaving 3-4 cm space between them.
Brush the croissants with egg wash.Spray a cling film with oil and cover the croissants,allow to rise for 2 hours at room temperature,until doubled in side


Preheat the oven to 200ªC
Brush the croissants once again with egg wash and bake for at 200ºC for 5 minutes then reduce the heat to 180ºC and bake for 15-20 minutes until golden brown.



  1. Oh, I've NEVER tried these!! I've tried rye croissants, and am craaaazy about them, but these sound so good, especially when you mention the nutty flavour!! Gotta try them soon!

  2. Fazes parecer tudo tão fácil! No final tudo te sai delicioso e fotografado maravilhosamente :-)
    Vou tentar...
    Beijinhos, querida.


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