WHOLE WHEAT BLUEBERRY CROISSANTS, lately I am 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 snacks! These croissants are very easy to make and stay fresh for days as if just made!
If you love baked brioche sweets, also try:
- Difficulty: Easy
- Cost: Economical
- 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
- 7 tbsps Lactose-Free Butter
- 1 cup Dried Blueberries
- 2 Eggs (xl size)
- 2 1/2 tsps 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 slightly.
In a bowl (preferably glass), pour the flour, sugar, and yeast, mix well.
In a separate bowl (or another 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 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 have to knead a lot, 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), if needed, help yourself with a little flour, knead it for a few minutes, divide it into two parts, roll each part round and about 1/5 inches thick, cut 11 triangles from each part.
Roll the triangles from the wide side towards the tip, give them a crescent shape, and place them on the oven tray lined with parchment paper. Once all the whole wheat blueberry croissants are formed, let them rise in the closed and off oven until they triple in volume (usually in 3-4 hours it triples).
Once the whole wheat blueberry croissants have tripled in volume, remove them from the oven, brush them on the surface with a syrup made with water and sugar (quantities indicated above among the ingredients), preheat the oven to 390°F and bake them, cook for 30 minutes. And voila, the whole wheat blueberry croissants are ready to be enjoyed!
To keep the whole wheat blueberry croissants as if just made, you can store them wrapped in parchment paper and placed in a freezer bag, so they stay 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, in the following morning, heat them for a few minutes in the hot oven and they will return as if just made.
Besides blueberries, you can add walnuts or dark or milk chocolate to the dough.
