Low Sodium Glazed Croissant
Indulge guilt-free with our Low Sodium Glazed Croissant recipe, a lighter take on the classic buttery favorite. Crafted with unsalted butter and a delicate lemon glaze, these flaky, golden pastries achieve the perfect balance of indulgence and health-conscious baking. The recipe features a traditional laminated dough technique, giving the croissants their signature airy layers while keeping sodium levels at a minimum. Perfect for a special breakfast or an afternoon treat, these croissants are brushed with milk for a golden finish and topped with a tangy-sweet powdered sugar glaze. Whether you're cutting back on sodium or simply looking for a homemade bakery-quality treat, these croissants are sure to impress!
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 250 grams unsalted butter, cold
- 250 milliliters lukewarm water
- 10 grams active dry yeast
- 50 grams sugar
- 50 grams unsalted butter, softened
- 1 whole egg
- 30 milliliters milk, for brushing
- 100 grams powdered sugar
- 15 milliliters lemon juice
Instructions
Step 1: In a small bowl, dissolve the active dry yeast and a teaspoon of sugar in lukewarm water. Let it sit for about 5-10 minutes, or until the mixture becomes frothy.
Step 2: In a large mixing bowl, combine the flour, remaining sugar, and yeast mixture. Mix until a shaggy dough forms.
Step 3: Knead the dough on a lightly floured surface for about 5 minutes, or until it becomes smooth and elastic. Form it into a ball.
Step 4: Place the dough back in the bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
Step 5: Roll out the cold butter between two sheets of parchment paper into a square roughly 15x15 cm. Place it back in the fridge to stay cold.
Step 6: Once the dough has risen, roll it out on a lightly floured surface into a large rectangle, about 30x40 cm.
Step 7: Place the square of cold butter on the bottom half of the dough, leaving space around the edges. Fold the top half over the butter, sealing the edges well.
Step 8: Roll the dough out again into a large rectangle. Fold it into thirds like a letter. Wrap in plastic wrap and refrigerate for at least 1 hour.
Step 9: Repeat the rolling and folding process two more times, chilling the dough for at least 30 minutes between folds.
Step 10: After the final fold and chill, roll the dough out into a final rectangle about 40x20 cm, and trim the edges to square them.
Step 11: Cut the dough into triangles, about 10x20 cm each. Roll up each triangle from the base to the tip to form croissants.
Step 12: Place croissants on a baking sheet lined with parchment paper, cover with a damp cloth, and let them rise for another hour.
Step 13: Preheat the oven to 200°C (390°F). Brush each croissant with milk.
Step 14: Bake for 18-20 minutes or until golden brown. Let cool on a wire rack.
Step 15: Create a glaze by mixing the powdered sugar and lemon juice until smooth. Drizzle over cooled croissants before serving.
Nutrition Facts
Calories |
4704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.8 g | 329% | |
| Saturated Fat | 157.2 g | 786% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 855 mg | 285% | |
| Sodium | 180 mg | 8% | |
| Total Carbohydrate | 538.9 g | 196% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 151.5 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 196 mg | 15% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 926 mg | 20% | |
*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.
