Low Sodium Ham Croissant
Delight in the buttery, flaky goodness of our Low Sodium Ham Croissant, a healthier twist on the classic French pastry. This homemade recipe features delicate, laminated layers of rich unsalted butter and all-purpose flour, expertly crafted through traditional folding techniques to create the perfect puff. Filled with succulent slices of low sodium ham, these golden-brown croissants strike the ideal balance between indulgence and mindful eating. From the satisfying kneading of the dough to the aromatic baking process, every step promises a rewarding kitchen experience. Perfect for breakfast, brunch, or a sophisticated snack, these croissants are sure to elevate any occasion. Explore the joy of baking with this stunning recipe that’s both heart-conscious and utterly delicious!
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Recipe Information
Ingredients
- 225 grams unsalted butter
- 500 grams all-purpose flour
- 50 grams granulated sugar
- 10 grams instant yeast
- 250 ml whole milk
- 60 grams unsalted butter (for dough)
- 1 large egg
- 200 grams low sodium ham
- 1 large egg (for egg wash)
- 15 ml water (for egg wash)
Instructions
Begin by preparing the dough. In a large mixing bowl, combine flour, sugar, and yeast.
Warm the milk until lukewarm and mix it with the melted 60g of unsalted butter and the egg. Add to the dry ingredients and mix until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth. Place it in a slightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
While the dough is rising, prepare the butter slab. Roll out 225g of unsalted butter between two sheets of parchment paper into a rectangle about 1 cm thick. Refrigerate until firm.
After the dough has risen, punch it down and roll it out into a rectangle about double the size of the butter slab.
Place the chilled butter slab in the center of the rolled-out dough. Fold the dough over the butter, enclosing it completely, and seal the edges.
Roll the dough out into a long rectangle, then fold it into thirds like a letter. This completes one 'turn'. Wrap the dough in plastic and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between turns.
After the final turn, roll the dough into a large rectangle about 0.5 cm thick. Cut the dough into 12 equal triangles.
Place a slice of low sodium ham on the wide end of each triangle, then roll each triangle from the wide end towards the point to form a croissant shape.
Arrange the croissants on a baking sheet lined with parchment paper, cover loosely with plastic wrap, and let them proof at room temperature for 30 minutes to 1 hour.
Preheat the oven to 200°C (400°F).
Prepare an egg wash by beating 1 egg with 15 ml of water. Brush each croissant with egg wash.
Bake in the preheated oven for about 15-20 minutes or until golden brown and puffed. Remove from the oven and allow to cool slightly before serving.
Nutrition Facts
Calories |
4724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.7 g | 357% | |
| Saturated Fat | 156.5 g | 782% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 1174 mg | 391% | |
| Sodium | 1279 mg | 56% | |
| Total Carbohydrate | 451.9 g | 164% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 66.2 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 518 mg | 40% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 1738 mg | 37% | |
*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.
