Whole Wheat Croissants
Ingredients:
2 tb Yeast 1 1/2 tb Honey
3/4 c Water, warm
2 c Butter, 1/2" pieces
1 3/4 c Whole wheat pastry flour
1 Egg
1/2 c Water
1 tb Water
Preparation: 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.