WHOLE WHEAT BLUEBERRY CROISSANTS, recently I have been passionate about whole wheat flour, and besides pizza and bread, I thought of making something sweet that would be perfect for breakfast (but also for a snack, right? These croissants are super easy to make and stay fresh for days like freshly baked!
If you love baked brioche sweets, also try:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 22
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Whole Wheat Blueberry Croissants
- 5 cups Whole wheat flour
- 1 cup Sugar
- 3/4 cup Water
- 1/2 cup Lactose-free butter
- 3/4 cup Dried blueberries
- 2 Eggs (XL size)
- 1 tsp Dry yeast
- 2 tbsps Sugar
- 1 tbsp Water
Tools
- Bowl
- Spoon
- Parchment paper
Preparation of Whole Wheat Blueberry Croissants
Melt the butter over low heat, and once melted, let it cool down.
In a bowl (preferably glass) pour the flour, sugar, and yeast, mix well.
In a separate bowl (or other container), mix well until everything is combined: water, eggs, and melted butter
Pour the liquid mixture into the bowl with the flour, start mixing, add the blueberries, and continue to knead. Do it in the bowl because the dough is now very soft and sticky (it’s normal for it to stick to your hands, you can help yourself with a spoon), continue kneading and mixing until the ingredients are well combined (you don’t need to knead much, just a few minutes), cover the bowl with plastic wrap and place it in the closed and off oven to rise. The dough should almost triple in volume
Once the dough has tripled in volume, pour it onto the work surface (it will no longer be sticky now), if needed, help yourself with a little flour, knead it for a few minutes, divide it into two parts, roll each part round to a thickness of about 1/4 inch, cut out 11 triangles from each part.
Roll the triangles from the wider part towards the tip, shape them into croissants and place them on the baking sheet lined with parchment paper. Once you have formed all the whole wheat blueberry croissants, let them rise in the turned-off and closed oven until they triple in volume (usually in 3/4 hours, they triple).
Once the whole wheat blueberry croissants have tripled in volume, take them out of the oven, brush the top with a glaze made from water and sugar (quantities indicated above in the ingredients), preheat the oven to 390°F and bake them, cook for 30 minutes. And voilà, the whole wheat blueberry croissants are ready to be enjoyed!
To keep the whole wheat blueberry croissants as freshly baked, you can store them wrapped in parchment paper and placed in a freezer bag, thus keeping them soft for about 4/5 days.
If you want to freeze them to always have them ready, proceed as follows to consume them: take them out of the freezer the night before, the next morning, put them in a hot oven for a few minutes and they will be just like freshly baked.
Besides blueberries, you can add walnuts or dark or milk chocolate to the dough.
