Whole Wheat Croissants filled with Tahini, Cocoa and Honey

ingredients for 14-16 croissants
  • 220gr whole wheat flour
  • 220gr strong white bread flour
  • 280gr fresh milk 2%
  • 60gr coconut sugar
  • 40gr butter melted for the dough
  • 1 tsp salt
  • 9gr dry yeast
  • 130gr butter softened for kneading
  • extra flour for work surface and dough 
  • a little bit of milk for brushing before baking

for the stuffing
  • 1 Tbsp tahini
  • 1 Tbsp cocoa
  • 1 Tbsp honey 


In a large bowl add all ingredients for the dough, from whole wheat flour to yeast. Mix and knead with your hand. Shape into a ball and divide it into two equal parts. Dust your work surface with flour. Using a rolling pin roll them into two rectangles 1/2cm height. Spread half of the 130gr softened butter on one rectangle and the other half on the other sheet of dough.

Fold each sheet of dough into 3 parts. Put them in two food bags and let them rest in the freezer for 15 minutes.

After 15 minutes, take the two sheets of dough out of the freezer, dust your work surface with flour and roll into two rectangles 1/2cm height. Fold into 3 parts and put them in the freezer for 15 minutes. Do the same procedure one more time, total 3 times.

Prepare the filling by mixing together the tahini, cocoa and honey. 

Take the dough out of the freezer and roll into two rectangles 1/2cm height. Cut equal triangles and add 1tsp of the filling on the base of each triangle. Roll into a croissant from the base to the tip of the triangle.

Transfer croissants to a baking tray lined with parchment paper and let them rise for 1 hour at room temperature.
Brush with milk.

Preheat oven to 160C in the fan mode.
Bake for 20 minutes.

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