Honey whole wheat croissants are made with a leavened dough, very little butter, easy to make.
Ingredients for about 12 Croissants
- 250 gr whole wheat
- 250 Gr. Flour type 00
- a sachet (7 gr.) dehydrated brewer’s yeast
- 250 gr. warm water
- 50 g brown sugar + 2 tablespoons
- 1 tablespoon honey
- Peel of 1 grated lemon
- 100 Gr. Melted butter
- 1 egg
- 1 salt outlet
Preparation
- In a bowl we put the two flours, the sachet of yeast + 2 spoons of brown sugar, the salt intake and the zest of the grated lemon.
- In another bowl pour the water, a tablespoon of honey and let it dissolve well, then add the sugar, melted butter and the egg. Whisk well and start incorporating the flour.
- When the mixture is solid transfer to a floured work surface and work, adding flour if necessary, until an elastic and homogeneous dough is obtained.
- Make a ball, dust with some flour, and let it rise in the oven off, loosely cover with plastic wrap, until the volume doubles (about 1 hour and 1/2)
- Transfer to a floured work top, make a strand with the dough and divide it into 8 pieces of the same size (about 120 gr each)
- Roll out with the rolling pin each piece of dough, giving it the round shape (they must be more or less all the same size). Generously brush the surface of each disc with melted butter and sprinkle with sugar. This overlays all disks. The surface of the last disc must not be buttered or sprinkled with sugar.
- Take the stack of discs and with the rolling pin spread them all together until you get a big pizza.
- Cut the pizza into eight wedges. Make a small cut in the center of the short side of each clove and roll giving the shape of the croissant.
- Place the croissants on the leccarda of the oven covered with baking paper, cover them with foil and let them rise for about 1 hour
- Gently brush the surface with egg yolk and bake them in a hot oven at 170 degrees for 20, 25 minutes
- While the croissants are in the oven, dissolve a few tablespoons of honey in the microwave or in a bain-marie, which we will pluck on the brioches as soon as they are baked!
Notes
You can stuff the croissants as you like, with jam, a chocolate cream or cream. They can be frozen, then heated in the oven for a special breakfast or snack!
