My easy multigrain croissants. Do we need to prepare a quick and easy breakfast, but at the same time light, healthy, and economical? Let’s prepare some good croissants together. The recipe I am proposing today will let your imagination run wild because they will be hollow and ready to accommodate the filling you like the most.
You can add the filling either while rolling them up or after baking with a pastry bag.
For example, if you have chocolate pieces, jam, or cold custard, you can put them before rolling.
If you have Nutella instead, it’s better to add it after baking with a pastry bag or simply by cutting them in half and filling them.
Calories are calculated for empty croissants.
With dietary indications for low G.I.
I will also show you the Bimby version in the instructions.
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- Difficulty: Medium
- Cost: Very economical
- Rest time: 3 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 16
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/4 cups flour (7 grains)
- 3/4 cup whole wheat flour
- 3/4 cup Manitoba flour (Or low glycemic index)
- 1 tbsp sweetener (or 1/3 cup sugar)
- 1 1/4 cups skimmed milk
- 2 eggs
- 1 tbsp fresh yeast
- 1 tsp orange honey (Or sugar-free orange jam)
- 1 packet vanillin
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1/4 cup sunflower oil
- as needed butter (melted)
- as needed brown sugar (or erythritol)
- 1/4 cup flax seeds (optional)
- 1 egg yolk
- 2 tbsp milk
Tools
- Mixer or Bimby
- 2 Baking trays
- parchment paper
- Brush
- Bowl
Preparation: My Easy Multigrain Croissants
Heat the milk to around 98°F, and dissolve the yeast and honey in it.
If you have the Bimby, dissolve the yeast in the cup along with the milk and honey, for 3 minutes at 98°F speed 3
Once the yeast has dissolved in the milk, put it in the mixer or Bimby’s bowl, along with the flours, oil, sugar or Dietor, the vanillin packet, and finally the egg.
Knead until you get a smooth and homogeneous mixture. Or for Bimby, 3 min. knead mode.
Transfer the dough to a floured surface and form a soft loaf.
Now divide it into 8 balls and let them rise for 2 hours covered in a warm place
After the time has passed, take the balls, roll them out with a rolling pin, and brush each with the melted butter I mentioned earlier.
Sprinkle sugar on each layer except the last one.
Stack the layers as you go, one on top of the other.
Once you’re done, you’ll have formed a circle, now flatten it with the rolling pin until it’s about 0.2 inches thick.
Using a knife or a pastry wheel, cut into 16 wedges.
Option 1)
If you plan to fill them with chocolate cubes, jam, or custard, place a little on the wider part of the triangle, then roll.
Option 2)
If you prefer them empty or to be filled later, simply roll them up.
At this point, place them on a non-stick or parchment-lined baking tray, making sure they’re well spaced, and let them rise covered in a warm place for 1.5 hours.
At the end of rising, they will have doubled in size. In a small bowl, beat the yolk with the milk and brush it over them, then sprinkle flax or sesame seeds as desired.
Preheat the oven to 392°F and bake until golden, about 20 minutes.
Here are my easy multigrain croissants ready for your breakfast or snack.
storage and tips
My easy multigrain croissants, you can store them raw before the second rising, in the freezer for up to 3 months, then thaw, let them rise, and bake.
Once baked, you should wrap them in a cotton cloth and consume within 3 days, otherwise they harden, in which case just put them in the microwave for 10 seconds.
