Name: Whole Wheat Croissants
Prep time: 45 min
Cook time: 22 min
Total time: 67 min
Ingredients: 1.25 cups white flour (bread flour preferred); 0.75 cup whole wheat flour (finely milled for best texture); 2 teaspoons active dry yeast; 2 tablespoons sugar; 2/3 cup whole or low-fat milk (slightly warmed); 1.25 teaspoons kosher or sea salt; 5.5 ounces unsalted butter (cold and cubed); 1 each egg (for brushing); 1 pinch salt (for egg wash)

Croissants are a beloved pastry around the world, known for their flaky layers and buttery richness. But what if you could enjoy that same buttery, flaky texture with a wholesome twist? Enter Whole Wheat Croissants. These treats combine the nutty depth of whole wheat flour with the traditional tender crumb of classic croissants, offering a delicious and slightly healthier take on the classic French favorite. Using a blend of white and whole wheat flours, a touch of sugar, and cold, cubed butter, this recipe will guide you through creating perfectly layered, golden croissants that are as satisfying as they are stunning. Whether you’re an avid baker or a weekend enthusiast, these Whole Wheat Croissants will elevate your baking repertoire and delight your taste buds with every buttery bite.

The Upside of Whole Wheat Croissants

Whole Wheat Croissants bring a wonderful balance of flavor and nutrition to your baking. By incorporating whole wheat flour, these croissants gain a subtle nuttiness and a richer texture that pairs beautifully with the traditional buttery layers. The whole wheat adds a dose of fiber and nutrients without compromising the flakiness that makes croissants so irresistible. If you’re looking to gently boost the nutritional profile of your pastries without sacrificing taste or texture, Whole Wheat Croissants are the perfect solution. Plus, the combination of bread flour and whole wheat flour ensures a strong gluten network, giving you those classic airy layers and a sturdy, chewy bite. They’re ideal for breakfast, brunch, or a special treat any time you want to impress with homemade charm.

The Essentials

1 1/4 cups (175g) white flour – Bread flour is preferred for structure, but all-purpose flour works too.
3/4 cup (105g) whole wheat flour – Provides nuttiness and fiber. Use finely milled for best texture.
2 teaspoons active dry yeast – For that essential rise and lightness.
2 tablespoons sugar – Balances the dough and aids yeast fermentation.
2/3 cup (160ml) whole or low-fat milk – Slightly warmed to activate yeast and enrich the dough.
1 1/4 teaspoons kosher or sea salt – Enhances flavor and strengthens gluten.
5 1/2 ounces (160g) unsalted butter – Cold and cubed, for laminating and creating layers.
1 egg – For brushing on top to achieve that glossy, golden finish.
Pinch of salt – For balance in the egg wash.

Equipment at a Glance

Mixing bowls – For combining your dough ingredients efficiently.
Rolling pin – Essential for laminating the dough with butter layers.
Baking sheet – To bake your croissants evenly.
Parchment paper or silicone baking mat – Prevents sticking and promotes even browning.
Pastry brush – For applying the egg wash perfectly.
Plastic wrap – To cover dough during resting and chilling phases.
Sharp knife or pizza cutter – To shape your croissants cleanly.
Kitchen scale – For precise ingredient measurement, critical in baking.

Make Whole Wheat Croissants: A Simple Method

Step 1: Activate the Yeast

In a small bowl, combine the active dry yeast with the warmed milk and sugar. Stir gently and let it sit for 5 to 10 minutes until it becomes foamy and bubbly. This indicates your yeast is alive and ready to work its magic in the dough.

Step 2: Prepare the Dough

In a large mixing bowl, whisk together the white flour, whole wheat flour, and salt. Pour in the yeast mixture and stir until a rough dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. Form the dough into a ball, wrap it tightly with plastic wrap, and refrigerate for 30 minutes to relax.

Step 3: Prepare the Butter Block

While the dough chills, place the cold, cubed butter between two sheets of parchment paper. Using your rolling pin, gently pound and roll the butter into a flat rectangle roughly 7 by 5 inches. Keep the butter cold but pliable. Refrigerate this butter slab until the dough is ready.

Step 4: Laminate the Dough

Roll out the chilled dough on a floured surface into a 10 by 15-inch rectangle. Place the butter block on one half of the dough, leaving a small border around the edges. Fold the other half over the butter and seal the edges by pressing firmly. Roll the dough out again into a long rectangle about 20 by 10 inches.

Step 5: Fold and Chill

Fold the dough into thirds, like a letter, then wrap it in plastic wrap and chill for 30 minutes. Repeat this rolling and folding process two more times, chilling the dough for 30 minutes between each fold. This creates the signature flaky layers.

Step 6: Shape the Croissants

Roll the dough out into a 20 by 12-inch rectangle. Cut the dough into triangles (about 4 inches wide at the base). Starting from the base, roll each triangle tightly towards the tip, creating the classic crescent shape. Place the shaped croissants on a parchment-lined baking sheet.

Step 7: Proof the Croissants

Cover the croissants loosely with plastic wrap and let them rise at room temperature for about 1 to 1 1/2 hours, until they double in size and feel puffy.

Step 8: Egg Wash and Bake

Preheat your oven to 375°F (190°C). Beat the egg with a pinch of salt and gently brush over the tops of the croissants. Bake for 18-22 minutes or until golden brown and crisp. Let them cool slightly before enjoying.

Allergy-Friendly Substitutes

Milk: Use almond milk, oat milk, or any other plant-based milk alternative to replace dairy milk.
Butter: Substitute with vegan butter or coconut oil solidified in the fridge for laminating.
Egg: Use aquafaba (chickpea brine) or a mixture of plant-based milk and maple syrup for egg wash.
Flour: For gluten sensitivity, try a gluten-free flour blend formulated for baking with added xanthan gum, though texture will vary.

Testing Timeline

Yeast activation: 5-10 minutes
Dough kneading and initial chill: 30 minutes
Lamination rolling and folding (3 times): 2.5 hours total including chilling
Proofing shaped croissants: 1 to 1 1/2 hours
Baking: 18-22 minutes
Total active time: Approximately 4-5 hours including rest periods

Storing, Freezing & Reheating

Whole Wheat Croissants are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. To keep them longer, freeze the unbaked shaped croissants on a baking sheet until firm, then transfer to a freezer-safe bag. When ready to bake, thaw overnight in the refrigerator, let rise, then bake as usual. For already baked croissants, wrap tightly and freeze up to 1 month. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispness.

Reader Questions

Can I use only whole wheat flour instead of mixing with white flour?

Using 100% whole wheat flour will result in a denser croissant with less rise and flakiness. The combination of white and whole wheat flour helps balance nutrition with texture. If you want to try all whole wheat, consider using finely milled whole wheat flour and increasing hydration slightly, but expect a heavier pastry.

Why is cold butter so important in this recipe?

Cold butter is key for lamination. It creates distinct layers of dough and butter that puff up during baking, giving croissants their signature flakiness. If the butter softens too much, it will blend into the dough, resulting in a less flaky, denser texture.

Can I make these croissants without a kitchen scale?

While measuring by weight is the most accurate method, you can use measuring cups for this recipe. Just be sure to spoon flour lightly into the cup and level it off to avoid packing. Using a scale ensures better consistency, especially for laminated doughs like croissants.

How do I know when my croissants are properly proofed?

Properly proofed croissants will be noticeably puffed up, almost doubled in size, and feel soft and jiggly when gently pressed. Over-proofing can cause them to collapse, while under-proofing results in tight, dense layers. Room temperature and humidity can affect proofing time, so watch the dough rather than the clock.

Ready, Set, Cook

Now that you have the ingredients, equipment, and know-how, it’s time to bring these Whole Wheat Croissants to life. Embrace the process of laminating dough and watch as those layers rise to buttery perfection. Whether you enjoy them plain with coffee or filled with your favorite jam or cheese, these croissants offer a delightful combination of wholesome flavor and classic French technique. Happy baking!