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Wheaten Croissants

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Wheaten Croissants

Ingredients

  • 2 cups/ 10 ounces/ 284 grams unbleached all purpose flour (use only gold medal, king arthur or pillsbury)
  • 1 tablespoon/ 4 grams wheat germ
  • 2 teaspoons/ 2 grams wheat bran
  • 1 ½ teaspoon/ 4.8 grams instant yeast
  • 2 tablespoons/ scant 1 ounce/ 25 grams sugar
  • 1 teaspoon/ 6.6 grams salt
  • ¾ cup/ 6.3 ounces/ 181 grams milk, scalded and cooled to room temperature (70°f to 90°f)
  • 12 tablespoons/6 ounces/ 170 grams unsalted butter, preferably a high-fat european-style butter, such as vermont cultured, plugra or land o’ lakes “ultra”
  • 6 ounces/ 170 grams dark chocolate, such as cluizel (60%), valrhona gastronomie (61%), or scharffen berger (62%) (for pains au chocolat)
  • 1 large egg (3 tablespoons/2 ounces/ 56 grams)
  • 1 tablespoon water
  • a heavy-duty mixer with dough hook attachment
  • 2 large baking sheets or half sheet pans, lined with silpat or parchment
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Published 2014-09-09 12:38:13 (2 years ago).

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