For the last few weeks, I’ve been trying to figure out what I miss baking now that I have this new job. I have so much creative freedom and I love it, but there’s something that’s missing. And then I realized what it was: breakfast pastries. I love making breakfast pastries. And Monday morning was perfect because I had some friends over for breakfast: fresh greek yogurt biscuit sandwiches with kale, tomatoes, avocado, cheese and fresh eggs from my chickens. One of my friends gave me the best compliment, he said that he used to think Pine State made the best biscuit sandwiches, but not anymore. Someone else brought mimosa fixings and another brought bacon. I’ve been wanting to make croissants for a while, but they don’t keep well, so it’s best to make them for a group, so this seemed like the perfect time.
While I was in Ireland, a lot of the bed and breakfast I stayed at served did a breakfast spread that usually had yogurt, fruit, cereal and flaxseeds out every morning. I’d never actually had flax seed before, thinking of it as something for crazy health nuts, and therefore assumed that they taste terrible. Duh.
This is, of course not true at all.
While flaxseeds are really good for you (omega-3’s, antioxidants and high in fiber) they also have a wonderful nutty flavor. And this flavor is what I have been turning over in my brain for the last few weeks and why I settled on flaxseed croissants.
I decided that the nutty flavor of the flaxseed would compliment the buttery-ness of the croissant, and add a beautiful speckled look to the croissants and an interesting added texture. This ended up all being true. I love the texture and flavor profile the flax seed brings to the croissant, it almost gives the croissant a browned butter flavor.
I decided to grind the flax seed myself instead of buying flaxseed flour (which is a bit pricey and is apparently prone to go bad, kinda quickly), I ground the flax seed in a food processor and added a little bit of flour to the mix so it wouldn’t clump too much. The seeds don’t grind down very quickly or well, but once it started to look semi cohesive, I decided it was good enough.
I looked for a recipe for flax seed croissants, but couldn’t find one. So this is a recipe I came up with to incorporate the flax seed into the croissant.
If you want a basic croissant recipe I have one here.
Flax Seed Croissants
3 cups of all purpose flour
1/2 cup of flax seeds (and a little more for decorating)
1 1/3 cup milk slightly warmed.
2 1/4 tsp yeast
1 1/2 cups + 2 Tbs butter
1 Tbs sugar
1 egg (for the wash)
Cut the 1 1/2 cups of butter into 2 cm slices and arrange into a square in between 2 pieces of saran wrap. Using a rolling pin, press and roll the pieces of butter together till you have a uniform 8x8” square. Place in the fridge to chill.
Melt the other 2 Tbs of butter and let cool while you do the next few steps. In a spice grinder or food processor grind the flax seed with a tablespoon of the flour until mostly uniform (I couldn’t get it all to grind down to a flour in my food processor), then mix in with the regular flour.
Combine the yeast, milk, sugar and melted butter together and then add the flour. Knead for 3 minutes or until a rough, sticky ball is formed. Cover and let rest for at least 1 1/2 hours, or until doubled in size.
On a floured surface, roll out the dough to 16x8.5”. Place the chilled butter square in the center of the dough and seal it inside. Carefully roll the dough out again and do an envelope fold, and then repeat this step 3 more times, rotating the dough each time and rolling it out to a 8x16”. If the dough seems to be a little elastic-y, let it rest in the fridge for 10 minutes before continuing. The last time you fold and roll out the dough roll it out to just 8X8, wrap your dough in plastic wrap and place in the fridge overnight.
The next morning, roll out the dough to 16x8” and cut the dough into triangles. Roll the dough into crescents from the wide side of the triangle to the tip and place on baking sheets. Let the croissants proof for about 2 1/2 hours.
Preheat the oven to 375°F. Whisk the egg and brush each croissant with it for the glaze. Sprinkle a little bit of flax seed on each croissant as garnish.
Bake the croissants in the oven for about 25-35 minutes or until golden.
Total Time: About 5 hours + 24 hour for the dough to rest over night.
I said this in the last post I did the other week, but I wanted to say it again. I will try to post as much as I can, but it’s going to be sporadic due to my (amazing) new job. If you wan to see what I’m baking at work please follow me on instagram! Where you’ll also find a lot of pictures of my chickens.
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