Rye Croissant
The croissant is one of the most famous pastries from French bakeries, which can be prepared in countless variations. The rye croissant is a healthier alternative that, thanks to the rye flour, offers a more distinctive, deeper flavor, while maintaining the light and layered texture of the classic croissant. Whole wheat flour and tapioca flour help keep the dough soft and crumbly. It is an excellent choice for those who like healthier pastries but do not want to compromise on taste. If you want a more nutritious alternative to the classic croissant, this recipe is worth trying!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2
In a large bowl, combine the rye flour, whole wheat flour, and tapioca flour.
3
Add the salt, then cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4
In another bowl, whisk together the lukewarm milk, honey, yeast, and eggs. Let it stand for 5 minutes to allow the yeast to activate.
5
Add the wet ingredients to the dry ingredients and mix until a soft, but not sticky, dough forms.
6
Roll out the dough to about 1/8 inch (3 mm) thickness, then cut into equal-sized triangles.
7
Roll up the triangles into croissant shapes and place them on the prepared baking sheet.
8
Let the croissants proof for 20 minutes to allow them to become even softer after baking.
9
Brush the tops with egg wash, then bake for 18-20 minutes, or until golden brown and crispy.
10
Once cooled, serve and enjoy! They're an excellent choice for breakfast or a snack.
