Croissant Multigrain Recipe

Mix dry ingredients

Combine 3 cups all-purpose flour, 1/2 cup whole wheat flour, 1/2 cup multigrain blend, 2 tsp instant yeast, 2 tsp sugar, and 1 1/2 tsp salt in a large bowl or the bowl of a stand mixer fitted with the dough hook. Whisk briefly to evenly distribute.

Hydrate and form dough

In a separate measuring cup, whisk together 1 cup warm milk, 1/4 cup warm water, 2 tablespoons softened unsalted butter and 1 room-temperature egg. Pour wet mixture into the dry ingredients and mix on low speed until a rough shaggy dough forms (about 2–3 minutes). Increase speed to medium-low and knead until smooth and slightly tacky, about 4–6 minutes. If dough feels too sticky, add up to 1–2 tablespoons all-purpose flour; if too dry, add up to 1 tablespoon warm water.

First rest (bulk chill)

Shape dough into a flat rectangle, cover tightly with plastic wrap and refrigerate for 45–60 minutes to firm up. Chilling relaxes gluten and makes lamination easier.

Prepare butter block

While the dough chills, prepare the butter block. Coarsely chop or grate 12 tablespoons cold unsalted butter and place between two pieces of parchment paper. Add 1 teaspoon whole wheat flour over the butter (this helps match consistency) and pound/roll the butter into a 7x8-inch rectangular slab about 1/2-inch thick. Keep the edges straight and square. Return to fridge for 15–20 minutes if it softens; the butter should be cold but pliable.

Roll out dough and encase butter

On a lightly floured surface, roll the chilled dough into a rectangle roughly 10x14 inches. Center the butter block on the lower two-thirds of the dough. Fold the top third of dough over the butter, then fold the bottom third up (like a business letter) to encase butter completely. Seal seams by pinching lightly and chill the package seam-side down for 15 minutes.

First fold (book fold)

Roll the dough-butter package into a rectangle about 10x16 inches, using gentle, even pressure to keep butter distributed. Perform a single book fold (fold both short ends to meet in the center, then fold in half like closing a book) so you create 4 layers. Wrap and chill 30–40 minutes until firm but still pliable.

Second fold (three-fold)

Rotate dough 90°, roll to 10x16 inches again. Perform a letter fold (fold bottom third up, top third over it) creating additional layers. Wrap and chill another 30–40 minutes. For slightly flakier result, you may do a third fold: rotate, roll to 10x16 and perform one more book fold, then chill 30–60 minutes. Avoid overworking; keep dough and butter cold throughout.

Final roll and cut

After final chill, roll dough into a rectangle about 10x20 inches and roughly 1/8 to 1/4 inch thick. Trim edges to make straight sides. Using a sharp knife or pizza cutter, cut the rectangle in half lengthwise into two long strips, then cut each strip into triangles about 4–5 inches wide at the base and 8–9 inches tall (yielding approximately 8–10 croissants total depending on size).

Shape croissants

To shape, take one triangle, gently stretch the base a little, then roll from base toward tip, tucking the tip underneath the croissant to secure. Place shaped croissants on a parchment-lined baking sheet, leaving 1.5–2 inches between each to allow expansion. Curve the ends slightly toward each other to create a crescent shape if desired.

Egg wash & seed garnish

Whisk together 1 large egg and 1 tablespoon whole milk to make egg wash. Lightly brush each croissant with egg wash (do not saturate). Sprinkle mixed multigrain seeds (about 1 tablespoon distributed) and a light pinch of coarse sea salt on top if desired.

Proof

Cover loosely with lightly greased plastic wrap or a clean towel and proof at 75–80°F (24–27°C) until nearly doubled and jiggly when the tray is nudged, about 60–90 minutes depending on temperature. Alternatively, for more flavor, retard-proof in refrigerator overnight (6–12 hours) until doubled; if refrigerating, bring back to room temp for 30–60 minutes before baking.

Preheat and final egg wash

Preheat the oven to 400°F (200°C) with a rack in the middle position. Brush proofed croissants with another light layer of egg wash.

Bake

Bake at 400°F (200°C) for 10 minutes, then reduce heat to 375°F (190°C) and bake another 8–12 minutes until deep golden brown and internal layers are set. Rotate the tray halfway through for even browning. Total bake time ~18–22 minutes depending on size.

Cool

Remove croissants from oven and transfer to a wire rack. Allow to cool 15–20 minutes before serving so interior finishes setting and layers settle.