Croissants a L Orange
Indulge in the delicate, citrusy elegance of *Croissants à L’Orange*, a luxurious twist on the classic French pastry that combines flaky, buttery layers with the bright, tangy sweetness of orange. This homemade recipe features orange zest infused into the dough for a subtle, fragrant aroma, while a dollop of orange marmalade tucked into each croissant adds a delightful burst of flavor. Master the art of laminated dough with step-by-step folding techniques that yield irresistibly crisp layers, then finish with a golden egg wash and a dusting of powdered sugar for a touch of sweetness. Perfect for breakfast, brunch, or a sophisticated afternoon treat, these orange croissants are a citrus lover's dream and guaranteed to elevate any occasion.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 250 grams Unsalted butter (cold)
- 50 grams Granulated sugar
- 10 grams Salt
- 10 grams Instant yeast
- 270 milliliters Whole milk (warmed slightly)
- 2 tablespoons Orange zest (from 2 oranges)
- 1 piece Egg yolk
- 1 tablespoon Cold water
- 6 tablespoons Orange marmalade
- 2 tablespoons Powdered sugar (optional for garnish)
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Whisk together to combine evenly.
Add the warmed milk and orange zest to the dry ingredients and mix until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Cover and chill in the refrigerator for at least 1 hour.
Place the cold butter between two sheets of parchment paper. Using a rolling pin, gently pound and roll out the butter into a rectangular slab roughly 15 cm x 20 cm. Refrigerate the butter slab while the dough chills.
After the dough has rested, roll it out into a rectangle approximately 30 cm x 40 cm. Place the butter slab onto one half of the dough and fold the other half over to encase the butter.
Roll out the dough with butter inside into a larger rectangle (approximately 20 cm x 60 cm). Perform a book fold: fold one-third of the dough from the top toward the center, then fold the bottom third over it (like folding a letter). Chill the dough in the refrigerator for 30 minutes.
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold. This creates the croissant's signature flaky layers.
After the final fold, roll out the dough into a rectangle about 25 cm x 50 cm and cut it into 12 equal triangles.
At the wide end of each triangle, add ½ tablespoon of orange marmalade. Roll each triangle tightly into a crescent shape, ensuring the tip is tucked underneath.
Place the shaped croissants on a baking sheet lined with parchment paper, leaving space between each for expansion. Cover loosely with plastic wrap or a clean towel and let them proof in a warm place for 1-2 hours until doubled in size.
Preheat your oven to 200°C (400°F). In a small bowl, whisk together the egg yolk and cold water to make an egg wash. Brush the egg wash over the croissants for a glossy finish.
Bake the croissants for 15-20 minutes, or until golden brown and fully puffed. Remove from the oven and let cool on a wire rack for 10 minutes.
Optional: Dust the cooled croissants with powdered sugar before serving for a decorative touch. Enjoy while warm!
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 12.7 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
