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Wheaten Croissants

Wheaten Croissants Recipe

  • 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
  • Optional: two 18-by-2-inch-high sheet pans, for proof boxes
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 250kcal (13%)
Total Fat 15g (23%)
Saturated Fat 9g (45%)
Cholesterol 43mg (14%)
Total Carbohydrate 26g
Dietary Fiber 2g
Sugars 8g
Protein 4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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