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2 tb yeast 1 1/2 tb honey
3/4 c water, heated to body temper 2 c butter, cut into 1/2" pieces
1 3/4 c whole wheat pastry flour 1 ea egg
1/2 c water 1 tb water
24 servings
Combine yeast and warm water, stirring a little to dissolve yeast.
Let sit about 10 minutes. Add 1/2 of flour; add water and honey;
whisk until smooth. Cover bowl and let stand 1 1/2 hours.
Combine remaining flour with butter, and flatten butter pieces. Pour
yeast batter into flour mixture; fold together with spatula; just
moisten flour without breaking butter pieces.
Turn dough onto lightly floured surface. Pat dough down and roll into
a 18" x 12" rectangle; if too sticky, sprinkle with flour. Use a
metal spatula to fold 1/3 of dough toward center; then fold from other
side, 1/3 of dough over first 1/3. Lift folded dough off work
surface, and scrape surface clean. Sprinkle work 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 parts, 1 part for each 4
croissants. For instance, for 24 croissants: cut in 1/2 lengthwise,
then cut each half into 3 pieces, for a total of 6 (4x6=24). Work
with one piece at a time, holding others in refrigerator until ready
to use. Roll each piece individually into 5 1/2" x 14" rectangles.
Cut into two 5 1/2" x 7" pieces. Cut each piece diagonally to form 4
triangles; roll from wide end to point. Place on ungreased cookie
sheets. Curve ends to crescent shape.
Beat egg with water; brush croissants with this and set them aside 1
hour. Reglaze with egg/water mixture. Bake at 375 degrees until
puffed and brown. Let cool slightly and serve.
Makes 24 croissants
3/4 c water, heated to body temper 2 c butter, cut into 1/2" pieces
1 3/4 c whole wheat pastry flour 1 ea egg
1/2 c water 1 tb water
24 servings
Combine yeast and warm water, stirring a little to dissolve yeast.
Let sit about 10 minutes. Add 1/2 of flour; add water and honey;
whisk until smooth. Cover bowl and let stand 1 1/2 hours.
Combine remaining flour with butter, and flatten butter pieces. Pour
yeast batter into flour mixture; fold together with spatula; just
moisten flour without breaking butter pieces.
Turn dough onto lightly floured surface. Pat dough down and roll into
a 18" x 12" rectangle; if too sticky, sprinkle with flour. Use a
metal spatula to fold 1/3 of dough toward center; then fold from other
side, 1/3 of dough over first 1/3. Lift folded dough off work
surface, and scrape surface clean. Sprinkle work 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 parts, 1 part for each 4
croissants. For instance, for 24 croissants: cut in 1/2 lengthwise,
then cut each half into 3 pieces, for a total of 6 (4x6=24). Work
with one piece at a time, holding others in refrigerator until ready
to use. Roll each piece individually into 5 1/2" x 14" rectangles.
Cut into two 5 1/2" x 7" pieces. Cut each piece diagonally to form 4
triangles; roll from wide end to point. Place on ungreased cookie
sheets. Curve ends to crescent shape.
Beat egg with water; brush croissants with this and set them aside 1
hour. Reglaze with egg/water mixture. Bake at 375 degrees until
puffed and brown. Let cool slightly and serve.
Makes 24 croissants
