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Whole Wheat Croissants

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MARBALET

Light and tender croissants with the hearty taste of whole wheat. Make sure that you use whole wheat pastry flour not whole wheat bread flour.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in honey and 3/4 cup flour. Whisk until smooth. Cover bowl and let stand for 1 1/2 hours.
  2. In a large bowl, combine butter pieces with remaining cup flour. Pour in yeast batter and stir to moisten. Turn dough onto lightly floured surface, pat dough down and roll into a rectangle. Fold 1/3 of dough toward center then fold other side of dough over first 1/3. Lift dough and scrape work surface clean. Sprinkle area with flour and repeat; rolling and folding 3 more times. Dough must be hard; if not, freeze for 45 minutes.
  3. Pat dough into rectangle. Cut into 3 parts, 1 part for each 4 croissants. Work with one piece at a time, holding others in refrigerator until ready to use. Roll each piece individually into 1/4 inch thick rectangles. Cut into two pieces. Cut each piece crosswise diagonally to form 4 triangles. Roll from wide end to point and curve ends to form a crescent shape. Place on ungreased cookie sheets.
  4. In a small bowl, beat together egg and water. Brush croissants with egg wash and set aside to rise for 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Glaze croissants with the egg mixture once more before baking.
  5. Bake in preheated oven until puffed and brown, about 15 minutes. Let cool slightly and serve.
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Reviews

EMAILRONDA
30
1/8/2010

here's the problem... this isn't how you really make croissants... the first steps are fine to follow... after you get to the mix your 1 cup of flour with the butter DON"T DO IT!!. you don't make a good croissant that way.... instead i added the 1 cup of flour and kneaded it in... then i rolled it out into a rectangle and spread the better on ( like icing a cake) then you fold into thirds and chill... get it back out repeat until you have folded it at least 3 times ( 3x3 folds is 9 times on itself..) then you can cut then let rise and cook... it came out splendid .

TOMVSGIRL
16
4/11/2003

This recipe as it stands produces very doughy croissants.

MUSENCHILD
14
4/11/2004

This recipe as it stands is impossible to complete. The dough could not be rolled out because it was the consistency of a very sloppy cookie dough. I would suggest finding another recipe if you actually want to make croissants, instead of throwing away a hunk of unusable dough that has a lot of expensive butter and pastry flour.