High Protein Glazed Croissant
Elevate your breakfast game with these High Protein Glazed Croissants—flaky, buttery, and packed with a boost of whey protein isolate for a nutritious twist on a classic pastry. Each croissant features meticulously folded layers of rich butter and golden, airy dough, achieving a perfect balance of decadence and texture. Topped with a silky vanilla glaze, these croissants offer a delightful fusion of indulgence and wholesome goodness. Whether you’re fueling up for a busy day or treating yourself to an elegant brunch, these homemade high-protein croissants are a show-stopping addition to your table. With detailed instructions and expert tips, this recipe ensures bakery-quality results every time, perfect for both protein enthusiasts and pastry lovers alike.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 cup Whey protein isolate
- 0.25 cup Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1 cup Milk
- 1 cup Unsalted butter
- 1 large Egg
- 1 large Egg yolk
- 1 tablespoon Water
- 1 teaspoon Vanilla extract
- 0.5 cup Powdered sugar
Instructions
In a large mixing bowl, combine the flour, whey protein isolate, sugar, salt, and yeast. Mix well.
Warm the milk until it is lukewarm, about 100°F. Add the milk to the dry ingredients and stir until a rough dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise for about 1 hour or until it has doubled in size.
On a sheet of parchment paper, roll out the butter into a rectangle about 8x10 inches. Refrigerate until firm.
Once the dough has risen, roll it out on a lightly floured surface to a large rectangle, about 10x20 inches.
Place the chilled butter slab onto one half of the dough rectangle, fold the other half of the dough over the butter, and seal the edges.
Roll the dough out again into a long rectangle, about 10x20 inches. Fold the dough into thirds like a letter. Refrigerate for 30 minutes. Repeat this process two more times to create layers.
After the final chilling, roll the dough into a large rectangle about 9x18 inches. Cut into triangles.
Roll each triangle from the base to the tip to form a crescent shape and place them onto a baking sheet lined with parchment paper.
Cover the croissants loosely and let them rise until puffy, about 45 minutes.
Preheat your oven to 400°F (200°C).
In a small bowl, whisk the egg yolk with a tablespoon of water. Brush over the croissants.
Bake for 15-20 minutes until golden brown.
For the glaze, mix the powdered sugar, vanilla extract, and enough water to create a smooth, pourable consistency.
Once baked, drizzle the glaze over the warm croissants and serve.
Nutrition Facts
Calories |
2865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 2697 mg | 117% | |
| Total Carbohydrate | 357.3 g | 130% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 124.4 g | ||
| Protein | 102.2 g | 204% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 662 mg | 51% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1224 mg | 26% | |
*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.
