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Spiced Croissants

Spiced Wholegrain Croissants

Patisserie Makes Perfect
Delicious spiced wholegrain croissants with a spiced glaze and a spiced butter filling.
Prep Time 6 hrs 30 mins
Cook Time 20 mins
Total Time 6 hrs 50 mins
Course Breakfast
Cuisine French
Servings 16


  • 3 Tbsp Ground Cinnamon
  • 2 Tsp Ground Ginger
  • 2 Tsp Ground Nutmeg
  • 2 Tsp Ground Allspice
  • 1/2 Tsp Ground Cloves
  • 1/2 Tbsp Spice Mix
  • 125 ml Water
  • 125 g Golden Caster Sugar
  • 100 g Unsalted Butter softened
  • 75 g Golden Caster Sugar
  • 2 Tsp Spice Mix
  • 1/2 Tsp Salt
  • 500 g Marriage's Golden Wholegrain Bread Flour
  • 60 g Golden Caster Sugar
  • 10 g Powdered milk
  • 12 g Salt
  • 100 g Unsalted butter softened
  • 25 g Fresh yeast or 2¾ tsp of fast action dried yeast
  • 1 Tsp Spice Mix
  • 230 ml Cold water
  • 250 g Chilled butter
  • 1 whole egg
  • 35 ml Spice Syrup
  • 100 g Icing Sugar


  • ***SPICE MIX***
  • Take all the spices and combine them in a bowl and stir well or in jar and mix them. Store in an airtight container.
  • ***SPICE SYRUP***
  • Combine the sugar and water into a saucepan and dissolve the sugar. Add the spice mix and stir for a few minutes, let the syrup simmer and thicken about 10 mins. Place in a sterilized jar.
  • ***SPICE BUTTER***
  • Mix all of the ingredients together until fully combined, leave the butter at room temperature so it will be spreadable later.
  • ***CROISSANTS***
  • Place the flour, sugar, powdered milk, salt. spice mix and softened butter in the bowl of a stand mixer fitted with a dough hook. Crumble in the yeast, making sure it does not touch the salt.
  • Knead at medium speed, gradually pouring in the water, until smooth, about 6 minutes. The dough should pull away from the sides of the bowl.
  • On a lightly floured work surface, flatten the dough into a rectangle. Cover with cling film and chill until firm, at least 2 hours.
  • Ten minutes before you begin working again, place the 250g of chilled butter in the freezer.On a lightly floured surface, roll out the chilled dough into a rectangle 6mm thick.
  • Dust the chilled butter with flour. Roll out the butter into a rectangle half the size of the dough. If the butter is soft, roll it out on a sheet of parchment paper that has been lightly dusted with flour.
  • Arrange the dough with a short side facing you. Place the butter on the bottom half of the dough.
  • Fold the top half of the dough over the butter to enclose it completely.
  • Rotate the dough clockwise 90 degrees, so that an open edge is facing you. Roll out the dough lengthwise into a rectangle 6mm thick.Fold up the bottom third of the dough so it covers one third of the dough.Fold down the top third to meet the edge.
  • Fold the entire dough in half to make a double turn. Press down lightly so it is smooth and even.
  • This makes 4 layers of dough.
  • Cover with plastic wrap and chill for 1 hour.
  • On a lightly floured surface, arrange the dough with an open side facing you and the closed side on the right.
  • Roll out again into a rectangle 6mm thick. Fold the dough in thirds, like a letter. There are now 3 layers of dough. Cover with plastic wrap and chill for 1 hour.
  • Arrange the dough on the floured work surface with an open edge facing you. Roll out the dough into a 40cm square 5mm thick.
  • Cut the dough in half to make 2 large rectangles. Drape 1 rectangle over a rolling pin and transfer it to a baking sheet. Cover with plastic wrap and chill.
  • Using a sharp knife cut the other rectangle into isosceles triangles with 5cm bases. Spread spiced butter on the triangles of dough using a pastry brush, don't go too near to the edge.
  • Roll up the croissants, starting at the base. Push gently from the corners, rolling toward the tip, tuck the tip underneath the croissant.
  • Line 2 baking sheets with parchment paper.
  • Arrange the croissants on the prepared baking sheets, spacing well apart, with the tips of the triangles tucked underneath so they do not unroll during baking.
  • Let rise in a warm place, not hotter than 30 degrees, until doubled in size, about 2 hours.
  • Preheat the oven to 180-190 degrees.
  • Lightly beat the whole egg in a cup with a fork.
  • Lightly brush the puffy croissants with the egg glaze.
  • Bake for 15 minutes, rotating the trays half-way through. Bake until golden.
  • While the croissants are baking, make the glaze. Sift the icing sugar into a bowl and mix it to a runny glaze (the consistency of single cream).
  • When the croissants are cooked, as soon as they come out of the oven brush them liberally with the glaze.
  • Leave them on the tray to cool before eating.