Whole-Wheat Croissants
There's something inherently comforting about the aroma of freshly baked goods and croissants hold a special place in the hearts of many. Traditionally made with all-purpose flour, croissants are known for their delicate, buttery layers and golden-brown exterior. However, incorporating whole-wheat flour into the dough adds a new dimension to this classic pastry, offering a nutty, slightly earthy flavour that complements the richness of the butter. These croissants not only provide a healthier alternative, but also introduce a delightful twist to a beloved treat.
Visually, these croissants are a treat for the eyes. They bake to a beautiful golden-brown hue, with a sprinkle of mixed seeds on top that not only adds a delightful crunch, but also enhances their aesthetic appeal. The mixed seeds, which include a variety of seeds such as sesame, sunflower, and pumpkin provide an additional layer of flavour and nutrition.
The health benefits of whole-wheat croissants make them an excellent choice for those who want to enjoy a pastry with added nutritional value. Whole-wheat flour is rich in fibre, vitamins and minerals, which can contribute to better digestion and overall health. The seeds on top also add a boost of healthy fats, protein and essential nutrients.
So I’m going to use all this as an excuse to eat all of them, as they are so deliciously addictive!
Combine 50 ml of lukewarm milk with yeast and sugar and let it rise for 10 minutes.
Beat one egg for a minute, then add 50 ml of oil and a teaspoon of salt and continue mixing.
Add in the rest of the lukewarm milk and yeast and mix until combined.
Gradually sift in the flour and 40 g of mixed seeds and knead into a smooth dough. Cover with a kitchen towel and leave in a warm place to rise for an hour.
Divide the dough into 2 parts and roll each one to a 2-3 mm thickness, cut into 12 equal parts and fold each one into a croissant.
Spread the croissants over a lined baking tray, brush with an egg yolk mixed with 10 ml of oil and sprinkle with more seeds. Leave them to rise for 10 more minutes, then bake at 200°C/392°F until nicely browned, for about 10-15 minutes.
Whole-Wheat Croissants
Ingredients
Instructions
- Combine 50 ml of lukewarm milk with yeast and sugar and let it rise for 10 minutes.
- Beat one egg for a minute, then add 50 ml of oil and a teaspoon of salt and continue mixing.
- Add in the rest of the lukewarm milk and yeast and mix until combined.
- Gradually sift in the flour and 40 g of mixed seeds and knead into a smooth dough. Cover with a kitchen towel and leave in a warm place to rise for an hour.
- Divide the dough into 2 parts and roll each one to a 2-3 mm thickness, cut into 12 equal parts and fold each one into a croissant.
- Spread the croissants over a lined baking tray, brush with an egg yolk mixed with 10 ml of oil and sprinkle with more seeds. Leave them to rise for 10 more minutes, then bake at 200°C until nicely browned, for about 10-15 minutes.
