Whole Wheat Croissants recipe

12 servings

2 tablespoons active dry yeast

3/4 cup water

1 1/2 tablespoons honey

1 3/4 cups whole wheat pastry flour

2 cups butter (cut into 1/2 inch cubes)

1 egg

1 tablespoon water

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.

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.

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.

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.

Bake in preheated oven until puffed and brown, about 15 minutes.

Let cool slightly and serve.