Step by step whole wheat croissants

Fine croissants have been the most difficult and complicated which involves most skill in order to shape it, requires a number of folding and kneading the dough in order to get the best flaky croissants.

Now as in this is Easy bake, this recipe is going to be best explained with clear instructions, step by step whole wheat croissant making! :).

Nothing is totally impossible and that applies here as well and please refer the below steps and pictures in order to realize that you can even try baking this tough pastry at your home with the available baking accessories.

Pros and cons of replacing Wheat instead of all-purpose or Maida

Pros

1. Everyone is doing their best to stay fit, healthy in which they start from their diet to exercise, and keeping that in mind

avoiding all-purpose or maida will be of a better alternative and it will form one of that exciting healthy recipe

2. Those who prefer crispy, flaky and crunchy will definitely like this alternate of using whole wheat

3. And ya no guilt ! you can snack on this anytime

Cons

1. Now I need to mention its gonna be too hard to work with wheat dough especially while rolling and folding process since wheat

gets crumbled very easily

note: In the above-mentioned point, try to work hard to put back the shape on the edges and keep rolling as much you can

2. You can experience some broken dough while rolling or folding, no worries wheat is said to be flaky and crispy

3. Those who expect a very soft croissant, this alternative is definitely not for them

Some more points or observations

  • As in I mentioned its definitely not for those who expect more of soft croissants if you really need, then please use all-purpose or maida, as it will be very easy to work on the dough and you can avoid this tough dough

Whole wheat croissant making involves the following steps

  • Dough making
  • Butter layer
  • R K F – rolling, kneading and folding and that’s it! croissants making 🙂
Step by step croissants making ! now we can !!!

Ingredients

  • 4 cups whole wheat flour -Ashirvad (preferred)
  • 1 cup unsalted butter & little extra – ( any brand preferred) – very cold!
  • 1/4 cup powdered sugar
  • 1 Tbsp active dry yeast or instant yeast
  • 1+1/2 tsp salt
  • 1 + 1/2 cup whole cup ( boiled and warm)
  • 2 tbsp softened butter – for dough

Dough making

Take a very large glass bowl or any plastic bowl, add in the flour, salt and the softened ( 2 tbsp) butter and mix well.

Yeast activation process

Boil the milk nicely, when it’s warm and able to withstand the heat when touched, add in the powdered sugar and give a quick mix, then immediately add in the yeast and give a quick mix again

Let the yeast gets fermented or proofed well – it will take about 10 to 15 minutes

Refer the below pictures for Yeast activation

Yeast activation process

A fine foamy layer will be formed above the milk – ya now its activated

Final proofed layer

Note : You can even use instant yeast which can be directly added to the flour during the dough making process and knead it with milk

Yes, you can avoid this step 🙂 and reduce the time in dough making process 🙂

  • At this stage this activated milk can be added to the flour mixture and start kneading well, add in extra milk if needed and also dusting with flour if needed to avoid sticky hands.
  • Try to combine all the flour without leaving behind anything and massage knead the dough for 10 minutes
  • Now this dough has to be refrigerated for a minimum of 6 to 8 hours and I preferred doing it overnight 🙂 – best as in the more proofed the best results
  • Take in a round pan or any preferred bowl dust it with some flour in the bottom as it may get stuck, place the dough gently give a press and cover it tightly with a cling wrap or aluminum foil

Note: covering it well is necessary as it gets dry and hard when refrigerated.

Second day

Butter layer making

Make sure your kitchen isn’t very hot.

recommended: early morning temperature or if the climate itself cold enough, and ya winter is the best time for warm croissants 🙂

For the butter layer – Take in the butter block, use a knife and cut into small pieces and store it in a zip lock bag and put it back in the freezer.

Tip: Very cold butter block will not cooperate well to cut into pieces, take a knife slightly warm the edges with the fire on the stove and then use it to put pieces

Butter layer preparation :

  • take in butter paper, try to get some 3 to 4 papers for this, as it will be required
  • place the butter paper down, now you will need a 7 or 8 inches square pan or any aluminum square pan almost 7 inches – yes try to get one as this forms the basic measurement for the recipe
  • Place in the butter cubes on the butter paper on the measurement of the pan, place another butter paper above and start rolling it into 8 inches, just try, be very quick and simultaneous as the butter will start to melt

Yes this is a slight hardest part but please try to follow the above instructions carefully and definitely you can complete this step

My observations: on the pretext of using very cold cubes of butter, I found difficult to roll it to so may try to leave the butter cubes may be exactly for 30 seconds and not more than that, start rolling

Try! try to roll into 7 or 8 inches pan, have your pan for comparing then and there, you can, as trying won’t take much time :), now trust these hard times really yield good results

this butter layer to be done on the second day and to be frozen in the freezer for 30 minutes.

Now after you have almost created the butter layer to about 7 to 8 inches, put butter paper above and into the freezer with high freeze mode ( preferably) and freeze it for about 30 minutes.

Butter and Dough

Roll the dough for about 10 inches square inch pan which you have for your reference measurement.

Very quick-rolling for the next few minutes

  • take in the butter layer out of the freezer, carefully remove the butter paper and place it in on the dough,

Note: in order to wrap the butter layer within the dough, place it diagonally on the dough and wrap it on each side and roll it into 8*24 inches size –

  • 8*24

8 inches – the pan size dough

*24 inches – roll into 3 times that pan which you have

Roll into 3 times the square inch pan- 8*24

Rolling and folding process

  • 1st R & F

Now after you roll the dough into 8*24 inch dough fold it into thirds, cover it and put it back into the freezer.

  • 2nd R & F

Remove the dough out and again roll it into thirds of 8*24 inches, cover it put it back into the freezer

  • 3rd R&F

Again after 30 minutes repeat the same process, the process to be repeated 3 to 4 times ( 3 times minimum ) in 30 minutes interval

this N number of rolling and folding is done in order to create perfect layers

After the final Rolling and folding put it back in the freezer for overnight, make sure to cover it well

FINAL FOLDED DOUGH – put it in the freezer overnight

Third day :

Take in the dough out, cut into half in the middle and now you can observe the layers which we have tried hard to form with the repeated R & F – its just that perfect to be, please refer the below pic for the layers formed

Due to the cold butter and overnight refrigerating, the layers are so well-formed and together

Again Rolling – Yes it hard and a lot of work but this is the final rolling trust me! 🙂

Take one half of the dough ( another half into the refrigerator ), try to roll into 8 * 24 again

remember this one is Half dough – roll into 8*24

now using a stick or spoon whatever which is readily available , make a mark every 6 inches and using knife slices of the dough marked 6 inches

Mark at every 6 inches in the rolled 24 inch half dough

Using the same knife cut the 6 inches diagonally

You will now have 6 to 8 triangle-shaped slices

Take in the bigger end of the slice on your side and just roll it till the end

Now place these rolled croissants on a baking tray

Note: make sure to place a butter paper and grease it well

Final proof it again for 1 hour – after all the croissants and cut into place it a try or baking tray and proof again for one hour or so in a warm place

It will get raised and puffed again – yes now it’s ready to bake 🙂 finally

Preheat the oven to 210-degree celsius or 400-degree Fahrenheit

brush the croissants with the egg wash – an egg, some milk, and oil

place the croissants dough into the oven and bake it for 30 to40 minutes – do check after every 20 minutes

now when the outer layers turn crispy and brown, take it out and allow it to cool well – it’s important

do not place it straight on the tray ad it will get stuck into the tray

That’s it, it’s ready finally

and it’s being wheat – remember you cant expect a soft one it will be a very crispy hard one with a buttery flavor.

Cooker baked

Yes we can even bake it in the cooker

Temperature and settings for cooker – Spread some salt or clean sand on the base of the cooker

place a lifted small plate such your pan can be placed

Brush the pan with butter and place the butter paper

preheat the cooker for 20 minutes on low to medium flame and then place the tray into that small plate and bake it for 30 to 40 minutes

Enjoy this crispy flaky healthy croissants

And yes you can replace it with regular all-purpose or maida for a soft moist croissants

 

thanks

With love always

Surya 🙂

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