|Making croissants from scratch might sound like a lot of work but actually it isn’t and they contain very basic ingredients. Time and technique is what you need when making these multi layered buttery bites .|
Sugar Free Butter Croissants12345Recipe is amended from Butter Croissant recipe from French pastry book “Patisserie” by Christophe FelderServingsPrep Time20small croissants15minutesCook TimePassive Time17minutes5hours
- 500 grams plain flour
- 2 tablespoons granulated stevia
- 2 tablespoons milk
- 2 teaspoons salt
- 100 grams unsalted butter softened
- 25 grams fresh baker yeast crumbled
- 230 mililiters water
- 250 grams butter chilled
- 1 egg
- 1 egg yolk
Servings: small croissantsUnits:MetricUS ImperialInstructions
- Place flour, stevia, salt, milk, softened butter and yeast in a mixing bowl with dough hook attachment.
- Start mixing on medium speed and add water gradually.
- Continue kneading for 5-7 minutes until smooth and elastic and the dough comes of the bowl.
- Flatten the dough into a rectangular shaped and cover in cling film. Refrigerate for at least 2 hours.
- Before taking the dough back to room temperature place the butter in a freezer for 10 minutes.
- On a lightly floured worktop roll out the dough into a rectangular, 6mm thick.
- Dust the chilled block of butter with flour and roll out into a rectangular half the size of the dough and place on bottom half, short side facing you.
- Fold the top part of the dough over the butter and rotate clockwise 90°, open edge facing you.
- Roll out lengthwise into a rectangular.
- Fold up the bottom third, then fold down the top third to meet the bottom.
- Fold the dough in half and smooth with your hands.
- Cover with cling film and return to refrigerator for an hour.
- Lightly flour your worktop again and with the open side of the dough facing you, closed side to the right – roll out into rectangular, 6mm thick.
- Fold up the bottom third then fold the top over to make it into 3 layers.
- Arrange open edge facing you and roll out into a square, 4mm thick.
- Cut the square into two rectangular pieces and cut into triangles of 5 cm base and chill in refrigerator for few minutes.
- Roll up from the base, lightly pushing the ends of the base and tuck the tip underneath the croissant.
- Place on baking sheet and let to rise in warm place for 2 hours.
- Once the croissants have doubled in size, preheat oven to 190°c.
- Mix egg and egg yolk lightly whisking and brush over the croissants.
- Bake in preheated oven for 15-17 minutes, until golden brown. Serve warm.