Whole wheat beetroot croissants recipe
Whole wheat beetroot croissants with step by step instructions. Learn how to make easy beetroot croissants using wheat flour. It is simple and healthy croissant recipe. I always want to try croissants. But kept away due to elaborate method of preparing it similar to puff pastry. I want to do something different for Facebook contest. I choose beetroot as core ingredient and tried making this croissants using easy method. It came out good and I am satisfied with the result. I made this along with crackers, beetroot sauce pasta and beetroot Swirl buns
I am using easy way of preparing croissants which takes less time than traditional method. It was not as flaky but very good using healthy ingredients. I referred few recipes and came up with my own recipe. You can skip beetroot puree and make them as plain croissants also. I took only very few pictures. You can refer any you tube videos for shaping and making croissants. Will try to make again with detailed pictures soon.
Do try and let me know your feedback. You can also try the below recipes
How to make beetroot croissants with step by step pictures
Warm the milk in microwave for 30 seconds. Add honey and yeast to milk and mix. Allow it to proof for 10-15 minutes
After 10 mins yeast mixture should be frothy. It shows yeast is active and we can proceed. If it is not frothy you can discard and use new one. There can be few reasons for yeast to be inactive. Yeast is very old and reaching expiry date. Quality of yeast is not good. If you add yeast to very hot water it will kill the yeast. Proofing of yeast is very important for any bread recipes. if the yeast is not active don’t proceed further. Add the beetroot puree to yeast mixture and keep it ready
Take flour, salt and butter in bowl
Mix it with flour as crumble. You can grate the butter also.
Now add the frothy yeast mixture and beetroot puree and mix so it comes together.
No need to knead. Just gather the dough and refrigerate the dough in cling film for one hour.
After one hour take out the flour. Dust the surface with little flour and roll it as rectangle. Fold two sides and turn the dough and fold again.
Now keep the seam side down and roll the dough again and repeat the same process for 4-5 times.
Refrigerate the rolled dough for one hour. Then roll the dough as rectangle in medium thickness and cut them in triangle and roll to form croissants.
Preheat oven to 175°C for ten minutes. Bake in same temperature for 20-25 minutes.
Croissants is ready to serve