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Homemade Whole Wheat Croissants photo

Whole Wheat Croissants

These Whole Wheat Croissants are a delightful twist on a classic! Flaky, buttery, and packed with wholesome flavor, they're perfect for any occasion.
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Prep Time 45 minutes
Cook Time 22 minutes
Total Time 1 hour 7 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

Dough 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

Equipment

  • Mixing bowls
  • Rolling Pin
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Pastry brush
  • Plastic wrap
  • Sharp knife or pizza cutter
  • Kitchen scale

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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. Refrigerate until the dough is ready.
  4. 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, fold the other half over the butter and seal the edges. Roll the dough out again into a long rectangle about 20 by 10 inches.
  5. Step 5: Fold and Chill - Fold the dough into thirds, 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.
  6. 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.
  7. 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.
  8. Step 8: Egg Wash and Bake - Preheat your oven to 375°F (190°C). Beat the egg with a pinch of salt and brush over the tops of the croissants. Bake for 18-22 minutes or until golden brown and crisp.

Notes

  • For a vegan option, use plant-based milk and butter alternatives.
  • Make sure your butter is cold for the perfect flaky layers.
  • Store leftovers in an airtight container at room temperature for up to 2 days.