Whole-wheat flour or wholemeal flour is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry. Whole-whear products and dishes give longer feeling of satiety than white flour, but also contain a great number of high performance fibres that regulate metabolism.
For making this croissants, I have used also just a little bit of white flour (smooth) to make the dough more granural and better self-raising. I added sunflower seeds, but you can add many other kinds of seeds (sesame, flax, poppy, …).
- 150 g white flour (smooth)
- 350 g whole-wheat flour
- 2 teaspoons Himalaya salt
- 2 teaspoons baking powder
- 250 g homemade fresh cottage cheese
- 100 ml homemade cow’s milk
- 60 ml cold-pressed sunflower oil
- 1 piece egg white
For coating and sprinkling
- 1 piece egg yolk
- 1 tablespoon homemade cow’s milk
- sunflower seeds
Preheat the oven to 180 ºC.
Separate egg white and yolk in two differents bowls.
Mix white and whole-wheat flour, salt and baking powder all together. Add fresh homemade cheese, milk and olive oil, and mix it and knead it with hands until it becomes smooth and compact.
Separate the dough in 4 parts. Roll ot every part of the dough in a circle thickness of 1, 5 cm and cut into 12 smaller parts.
Scroll every part od cuted circle from the wider to the narrower side, and put it in a casserole coated with greaseproof paper.
Mix egg yolk and milk, and use this mixture to smear every croassiant. Finally, sprinkle every croissant with a sunflower seeds.
Put it in the preheated oven and bake it for about 20 minutes.
This amount of the dough is enough for making 48 smaller croissants.
Order ingredients for making these Integral croissants with a fresh cottage cheese:Follow my blog with Bloglovin