Low Sodium Nuss Nougat Croissant
Indulge in the luxurious layers of this *Low Sodium Nuss Nougat Croissant*, a decadent yet heart-conscious twist on a classic pastry. Featuring flaky, buttery dough and a rich homemade hazelnut-chocolate spread made from roasted hazelnuts, dark chocolate, and a touch of cocoa powder, this low-sodium recipe delivers all the indulgence without compromising on health. With meticulous lamination techniques for that iconic croissant flakiness and a balanced combination of sweet and nutty flavors, these crescent-shaped delights are perfect for breakfast, brunch, or dessert. Crafted with simple ingredients like unsalted butter, salt substitute, and low-fat milk, this recipe is ideal for those seeking reduced sodium baked goods. Whether paired with your morning coffee or served as a centerpiece for a special gathering, these croissants promise melt-in-your-mouth satisfaction in every bite.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1.5 cups Unsalted butter (cold)
- 0.25 cup Granulated sugar
- 1 packet Instant yeast
- 1.25 cups Low-fat milk
- 0.5 teaspoon Salt substitute
- 1 large Egg
- 1.5 cups Hazelnuts
- 1 cup Dark chocolate (85% cocoa)
- 2 tablespoons Cocoa powder (unsweetened)
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar
- 0.5 cup Water
Instructions
Begin by activating the yeast: Heat 1/4 cup of milk to 110°F and dissolve 1 teaspoon sugar and the instant yeast. Let it sit for 5-10 minutes until frothy.
In a large bowl, combine the flour, remaining sugar, and salt substitute.
Add the activated yeast mixture to the flour mixture, along with the remaining milk and egg.
Mix until a dough forms; knead for 5-10 minutes until smooth. Cover with a damp cloth and let it rise for 60-90 minutes or until doubled in size.
While the dough rises, prepare the nut spread. Roast hazelnuts in a 350°F oven for 10-12 minutes, then remove their skins by rubbing them with a clean towel.
In a food processor, grind the hazelnuts until smooth. Add dark chocolate, cocoa powder, vanilla extract, and powdered sugar, blend until creamy.
Roll out the chilled butter between two sheets of parchment paper into a rectangle about 8x6 inches. Refrigerate until firm.
Once the dough has risen, roll it into a rectangle twice the size of the butter slab, about 16x12 inches.
Place the butter slab on one half of the dough, fold the other half over, and seal the edges by pressing them together.
Roll the dough to a size of 16x12 inches again, then fold it into thirds, cover with plastic wrap, and refrigerate for 30 minutes.
Repeat the rolling and folding process twice more for a total of three times, resting the dough in the fridge between each fold.
Preheat the oven to 375°F. Roll the dough into a large rectangle, about 1/4-inch thick.
Cut into triangles (about 4 inches wide at the base and 8 inches tall). Spread a tablespoon of the prepared hazelnut spread onto the wide end of each triangle.
Roll each triangle starting at the wide base, towards the tip, to form a crescent shape.
Place croissants on a baking sheet lined with parchment paper, leaving space between each. Let rise for about 15-20 minutes.
Bake at 375°F for 18-20 minutes or until golden brown and fully cooked. Cool slightly before serving.
Nutrition Facts
Calories |
7296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 526.9 g | 676% | |
| Saturated Fat | 252.8 g | 1264% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1018 mg | 340% | |
| Sodium | 364 mg | 16% | |
| Total Carbohydrate | 550.0 g | 200% | |
| Dietary Fiber | 63.1 g | 225% | |
| Total Sugars | 127.6 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 1007 mg | 77% | |
| Iron | 60.2 mg | 334% | |
| Potassium | 4298 mg | 91% | |
*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.
