Low-Chol Croissants Recipe

Looking for an easy Low-Chol Croissants recipe? Learn how to make Low-Chol Croissants using healthy ingredients.


Submitted by kpalmquist

Makes 12 servings



Warning: takes 3 days to make. Clear your calendar.

Recipe Ingredients for Low-Chol Croissants

1 c skim milk
2 T skim milk
2 t yeast
2 c all-purpose flour, sifted
3 T all purpose flour
2 T sugar
1 t salt
12 t margarine
1/4 c egg substitute

Recipe Directions for Low-Chol Croissants

  1. Heat 1 c milk to lukewarm. Dissolve the yeast in 1/4 c of the milk. Stir in 2 T flour and whisk until there are no lumps. Cover with plastic wrap and let stand at room temperature until doubled in volume (about 20 minutes.)

  2. Mix the sugar and salt into the remaining flour.

  3. Heat the remaining milk. Transfer the raised dough to the bowl of an electric mixer fitted with a dough hook. Add the lukewarm milk, and with mixer at high speed, start adding the sugar, salt, and flour, a little at a time, reducing the speed to low-medium until the dough is sticky and soft.

  4. Cover the bowl with plastic wrap and refrigerate overnight.

  5. Next day:

  6. Bring the margarine to room temperature and work with the heel of your hand to incorporate the remaingin 3 T flour until smooth. Shape into a square.

  7. Sprinkle work surface with flour, shape the cold dough into a 6X15-inch rectangle, and spread the butter square in the upper 2/3 of the rectangle, leaving a 1/2 inch border around the sides and top. Fold the dough like a letter into thirds. Turn the dough clockwise, and then again roll out the dough into a 6X15-inch rectangle and fold as before.

  8. Transfer the dough to a baking pan, civer with plastic wrap, and refrigerate for 6 hours.

  9. Later that day, roll ou the dough 2 more times, wrap, and refrigerate over night.

  10. Next morning:

  11. About 1-1/2 hours before baking time, remove the dough from the refrigerator and sprinkle flour on the work surface. ROll the dough into a 16-inch circle, working as quickly as possible. Using a knife, cut the dough into quarters and then cut each quarter into 2 triangles.

  12. With both hands, roll the base of each triangle toward the remaining corner. Transfer the croissants to a baking sheet lined with parchment paper. Brush with 2 T milk. Let stans at room temperature for about 45 minutes, or until doubled.

  13. Preheat oven to 400 degrees. Brush the croissants with the egg substitute and a bit of milk. Bake 15 - 20 minutes. Let cool 20 minutes before serving.

Categories

Breads

Nutrition Facts
Serving Size 59.0g
Amount Per Serving
Calories
139
Calories from Fat
38
% Daily Value*
Total Fat
4.2g
6%
Saturated Fat
0.7g
3%
Trans Fat
0.0g
Cholesterol
1mg
0%
Sodium
258mg
11%
Potassium
93mg
3%
Total Carbohydrates
21.0g
7%
Dietary Fiber
0.8g
3%
Sugars
3.4g
Protein
4.1g
Vitamin A 5% Vitamin C 0%
Calcium 4% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Very low in cholesterol
  • High in selenium
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