Whole Wheat Croissant

Mix the yeast and water, stirring until dissolved

Let it rest for 5 minutes

Add 3/4 cup of whole wheat flour, milk, and honey

Beat with a wooden spoon until well combined

Cover the bowl with plastic wrap and let it rest in a protected place for 1 1/2 hours

Mix the remaining whole wheat flour with all-purpose flour and salt in a large bowl

Add the cold butter and mix, slightly flattening the butter pieces between your fingers

Work quickly, so the butter doesn't soften

Add the yeast mixture and stir carefully with a plastic spatula, only moistening the flour without breaking the butter pieces

The dough will be thick and tearable

Place it on a lightly floured surface

Lower it and open it to form a rectangle

If too sticky, sprinkle a little more flour on top

With the help of a spatula, fold 1/3 of the dough in half, then over the other side, up

Remove from the surface, clean it, and lightly dust with flour again

Repeat the opening and folding three more times

If the butter starts to melt, wrap quickly in plastic wrap and refrigerate for 10 minutes

After folding and opening, wrap in transparent plastic wrap and refrigerate for 45 minutes, or up to 24 hours

To form the croissants: divide the dough into 6 parts

Place 5 in the refrigerator

Open one over a well-floured surface, forming a rectangle of about 14cm x 35cm

Cut into triangles

Open each triangle slightly with a rolling pin and roll into a croissant shape

Place in an ungreased baking sheet with the pointed end down, curving both ends

Brush with egg

Let it rise for another hour

Brush again with egg

Bake in a preheated oven (200°C) until risen and golden brown

About 15 minutes

Let cool for 10 minutes before serving