These croissants will be the envy of all of your family dinners.
Soft, flaky, and buttery, you really can’t get any better.
Actually, you can. If they’re whole wheat and all natural to boot!
These croissants are way too good to be the least bit healthy. And yet- they are! The whole wheat flour adds fiber and isn’t as heavily processed as the bleached white flour typically found in croissant recipes. Plus, the wheat lends a wonderful nutty texture to the recipe, which is complemented nicely by the light sweetness of the honey.
Further, the grass-fed butter adds a nice salted touch to the croissants, further bringing out their nutty flavor! When I was first creating this recipe, I was tempted to replace the butter of typical croissants with coconut oil. However, after researching the benefits of grass fed butter, I decided that skimping on the taste really wasn’t worth replacing the butter! In fact, grass-fed butter contains vitamin K2, which studies have shown can decrease heart disease. Additionally, it’s often higher in Omega-3 fatty acids than typical butter, nutrients essential to maintaining your body’s wellness!
And come on people, if you can’t enjoy less than a teaspoon of butter every once in a while, what can you enjoy? 😉
All in all, these croissants are better than the Pillsbury dough croissants, and much more impressive to bring to the table than something out of a can. They’re far from as processed as the Pillsbury croissants and while the directions may look a little daunting at first glance trust me- you’ll end up spending most of the time waiting for the dough to rise, not rolling or mixing it!
And in the end, you’ll have 36 baby croissants (or 18 regular croissants!) you can enjoy at a nice dinner or freeze and store for later!
Because who doesn’t love a flaky croissant and hot cup of coffee for breakfast?
Whole Wheat Croissants
- 3/4 c almond milk, heated to warm (105°F-110°F)
- 2 tbs honey
- 1/2 tbs rapid rise yeast (from 1 1/4 oz packages)
- 2 c whole wheat flour
- 1 tsp kosher salt
- 1/4 c room temperature salted grass-fed butter
- 1 egg
- 1 tsp water
Stir together warm milk, honey, and yeast in a bowl and let stand until foamy, about 3 minutes. Add flour and salt and knead or mix with a dough hook until smooth and soft. If needed, add extra flour while kneading. Form into a 1 1/2 inch thick rectangle and wrap in plastic wrap. Chill for an hour.
Unwrap dough and roll out on a lightly floured service with a rolling pin into a rectangle. Spread butter across the dough. Fold like a letter- bottom third over coconut oil, then top third over that layer. Roll out again, almost to the sides but not quite. Fold again and store in the refrigerator for another hour. Roll out to 1 cm thick. Cut into croissant shapes (pizza shapes). Roll each one up starting from the wider side, then bend into a half-moon shape. Arrange on a baking pan.
Preheat oven to 425°F. Combine egg and water in a bowl. Brush over croissants. Bake for 10 minutes, or until golden brown on the bottom. Let cool and enjoy!
Nutritional Information (from myfitnesspal.com)
(Yields 36 mini croissants)
Nutrition information calculated for mini croissants. If you choose to make 18 large croissants, the nutrition information will read as follows: 85 calories, 3g fat, 12g carbs, 2g protein.