Low Sodium Biscoff Croissant
Indulge in the buttery, flaky goodness of our Low Sodium Biscoff Croissant, a delightful twist on the classic pastry. This lightened-up recipe keeps sodium in check without skimping on flavor. Each croissant is hand-rolled with a luscious layer of creamy Biscoff spread, giving you a perfect balance of caramelized sweetness in every bite. Made from scratch with unsalted butter and low-sodium baking powder, the dough is lovingly laminated to create airy, delicate layers. A quick egg wash adds a golden finish, while an optional glaze of honey or low-sodium apricot jam provides a touch of extra sweetness. Perfect for breakfast, brunch, or a cozy snack, these homemade croissants are a showstopper for any table. Whether you're catering to a low-sodium diet or simply craving a treat, this recipe is sure to impress!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 180 grams Unsalted butter (cold)
- 100 grams Biscoff spread
- 120 milliliters Water
- 1 teaspoon Low-sodium baking powder
- 2 tablespoons Sugar
- 1 teaspoon Active dry yeast
- 2 tablespoons Milk
- 1 Egg yolk
- 2 tablespoons Glaze (optional): Honey or low-sodium apricot jam
Instructions
In a bowl, dissolve the yeast in lukewarm water and add 1 tablespoon of sugar. Let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, mix the all-purpose flour, low-sodium baking powder, and remaining sugar.
Gradually add the yeast mixture into the flour mixture and stir to form a dough.
Knead the dough on a lightly floured surface for a few minutes until smooth. Cover and let it rest in a warm place for about 30 minutes.
While the dough is resting, take the cold unsalted butter and sandwich it between two sheets of parchment paper. Roll it out into a square about 1/2 inch thick.
Once the dough is rested, keep it refrigerated for about 20 minutes to firm up. Roll out the dough into a large square, ensuring it's about the same dimensions as the butter square.
Place the butter on the dough, folding the edges of the dough over the butter to encase it completely.
Gently roll out the dough into a rectangle. Fold the dough into thirds like a letter. Turn the dough by 90 degrees and roll out again into a rectangle. Repeat the folding process. Wrap the dough in plastic wrap and refrigerate for an hour.
After chilling, roll out the croissant dough into a long rectangle about 1/4 inch thick. Cut into triangles.
Spread a thin layer of Biscoff spread over each triangle. Roll each triangle from the base towards the tip to form a croissant shape.
Place the croissants on a lined baking sheet and let them proof at room temperature for another 20 minutes.
Preheat the oven to 200°C (390°F).
Mix the egg yolk with milk to prepare the egg wash, and lightly brush the croissants with it for a glossy finish.
Bake in the preheated oven for 18-20 minutes or until golden brown.
Optional: Brush with honey or low-sodium apricot jam for a sweet glaze once cooled.
Nutrition Facts
Calories |
3100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.8 g | 248% | |
| Saturated Fat | 104.8 g | 524% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 307.8 g | 112% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 98.9 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 141 mg | 11% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 457 mg | 10% | |
*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.
