This recipe teaches you how to make whole wheat crescent rolls from scratch. The outside is golden and flaky, while the fluffy bread inside just too good to be true. As they bake, the chocolate filling melts into the light and buttery dough, so be sure to enjoy these while they're fresh out of the oven. If you plan on having these for breakfast, serve with a cup of tea.
Whole Wheat Chocolate-Filled Crescents [Vegan]
- 1 tablespoon ground flax, plus 3 tablespoons water
- 3 cups white whole wheat flour, plus more for rolling
- 3 tablespoons turbinado sugar, plus more for sprinkling
- 1 teaspoon ground nutmeg
- 1 teaspoon sea salt
- 1/4 cup water, warmed to 110°F
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 3/4 cup almond milk, warmed
- 2 tablespoons vegan butter, melted
- A few dark chocolate squares, or vegan chocolate chips (optional)
- Olive oil, for brushing
- Mix the ground flaxseed and water in a small cup or bowl, set aside, and let mixture thicken for at least 5 minutes.
- Combine flour, sugar, nutmeg, and salt in a large bowl.
- In another bowl, add warm water, yeast and sugar together and mix.
- Let mixture sit and proof for about 5–10 minutes, until foamy and fragrant.
- Add warmed milk, melted butter, and the flax mixture to the yeast mixture and combine
- Pour mixture into flour and use a wooden spoon to stir until dough comes together roughly (dough might seem sticky).
- Turn the dough out onto a flour-dusted work-surface and knead until it comes together completely, and a smooth, elastic dough forms.
- The dough is ready if it bounces back when you stick a finger in it.
- Knead dough into a smooth ball, place in a lightly oiled large bowl, cover with a plastic wrap, and let dough rise in a warm spot until doubled in size, about 1 hour.
- Punch dough down and turn dough back on to dusted work surface and roll dough into rectangular shape, about 1/4-inch thick.
- Use a sharp knife (or pizza cutter) to cut the dough in half lengthwise, and then cut dough into triangles.
- Roll the cut triangles, starting from the wider end towards the tip to form a crescent.
- If using dark chocolate squares, enclose a piece in each triangular dough and roll up tightly.
- You may need to stretch the dough while rolling, to ensure that the tip goes underneath.
- Arrange crescents on a parchment-lined baking sheets, about 2–3 inches apart and cover with a towel, place in a warm place. and allow crescents to rise again, about 30-45 minutes.
- Preheat the oven to 400°F.
- Brush crescents with olive oil and sprinkle with turbinado sugar.
- Bake for 10-12 minutes, or until lightly golden brown
- Serve warm with plenty of butter.