For the wholemeal croissants, knead flour, yeast, salt, honey, vanilla sugar and water into a smooth dough. Work in the softened butter.
Cover and let rest in a warm place for 20 minutes. Knead the dough well and let it rest for another 15 minutes.
Knead dough again vigorously and divide into 15 equal pieces. Form the pieces into balls and let rise for 5 minutes.
Roll out the dough balls into ovals about 25 cm long and roll into croissants while applying even pressure.
Place on a baking sheet and brush with the lightly beaten egg.
Let the whole wheat croissants rise for 40 minutes. Preheat the oven to 190 degrees/ hot air and bake for 15 minutes.
Preparation Tip:
If you don't eat the whole wheat croissants right away, they taste best if you bake them again at 200 degrees/ hot air for 5 minutes before eating.
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