EASY TO MAKE WHOLE WHEAT HONEY BRIOCHE CROISSANTS STEP BY STEP
Delicious brioche croissants made with whole wheat flour and honey, soft and perfect to dip in milk or cappuccino in the morning.
I was looking for an idea for a healthy breakfast, different from the usual cookies I dip in milk, to vary the diet so that I don’t always have the same things in the morning.
These croissants surprised me, such a rustic, enveloping flavor that reminds me of the autumn warmth of this period, they will be the joy of your mornings.
Moreover, they are very simple to make, there is no classic lamination like in croissants, that’s why I called them BRIOCHE CROISSANTS, because the shape is the classic one of croissants, but the rolling is without all that butter, making them simpler to make and less “heavy” to eat.
So let’s see how I made them.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup whole wheat flour (or multigrain)
- 1 cup all-purpose flour (or bread flour)
- 1/4 cup brown sugar (or white sugar)
- 3.4 oz milk (I use lactose-free)
- 1 tsp active dry yeast (8 g fresh yeast)
- 1 egg
- 3.5 tbsp butter
- 2 tbsp honey
- orange zest (or lemon/vanilla/vanillin)
- 1 cup whole wheat flour
- 3.2 oz liquid sourdough
- 0.7 oz milk
- 2 tsp brown sugar
Steps
For those using sourdough, the night before you need to refresh it and once it has grown by one and a half times, put it straight in the fridge. In the morning, take it out and let it acclimate for an hour before adding it to our doughs. N.B. The TIMES DESCRIBED are for active dry yeast. With the liquid sourdough, they are longer.
For those using dry yeast, subtract 1.7 oz of water from the TOTAL described and then follow the instructions on the package.
In a stand mixer or with electric beaters, pour in all the ingredients and knead until a smooth ball forms.
Let it rise for 30 minutes.
I am used to making folds in my doughs as it makes them softer, but if you don’t have time, you can skip this step.
If you decide to make them, find everything here –> EASY BOWL FOLDS EXPLAINED
Let it rest until it doubles; if using sourdough, let it rest for an hour and then refrigerate overnight, take out the next day, and acclimate for a couple of hours.Make two folding turns without incorporating the butter as shown in the video, without letting the dough rest, just to give the dough some strength.
Then divide into triangles and form our croissants.
Let them rest until they are nicely puffed up.
Brush with milk and sprinkle with sugar.
Bake at 356°F static, 338°F convection for about 20 minutes.
The EASY TO MAKE WHOLE WHEAT HONEY BRIOCHE CROISSANTS STEP BY STEP are ready to be enjoyed.
Storage
They keep well in a cake container or can be frozen and taken out as needed.
