Sugar-Free Glazed Croissant
Indulge in the buttery flakiness of a classic croissant with a healthier twist in this Sugar-Free Glazed Croissant recipe! Made with wholesome whole wheat flour and sweetened naturally with erythritol, these croissants are perfect for anyone seeking a refined sugar-free alternative without sacrificing indulgence. The dough incorporates traditional lamination techniques, creating those signature flaky layers, while the creamy, sugar-free glaze made with cream cheese adds just the right amount of sweetness. Ideal for breakfast, brunch, or an elegant treat, these croissants are as delightful to bake as they are to savor. With lactose-free options included, they’re also customizable for varying dietary preferences. This is the ultimate guilt-free indulgence that will impress both health-conscious eaters and pastry lovers alike!
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Recipe Information
Ingredients
- 500 grams Whole wheat flour
- 250 grams Unsalted butter
- 10 grams Salt
- 10 grams Instant yeast
- 250 milliliters Milk (lactose-free if needed)
- 50 milliliters Water
- 2 Eggs
- 30 grams Erythritol
- 5 milliliters Vanilla extract
- 1 Egg (for egg wash)
- 15 milliliters Water (for egg wash)
- 100 grams Cream cheese (sugar-free glaze)
- 20 grams Erythritol (sugar-free glaze)
- 15 milliliters Milk (for glaze)
Instructions
In a large bowl, mix the whole wheat flour, salt, and instant yeast until well combined.
Warm the milk and water until lukewarm, and gradually add to the dry ingredients, mixing until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth.
Shape the dough into a ball, cover, and let it rest in the refrigerator for 30 minutes.
While the dough is resting, place the butter between two sheets of parchment paper and pound it out into a rectangle about 8x12 inches (20x30 cm) using a rolling pin.
After the resting period, roll the dough out into a rectangle twice the size of the butter sheet.
Place the butter in the center of the rolled dough, and fold the dough over the butter, sealing the edges well to encase the butter completely.
Roll the dough into a large rectangle again, fold it into thirds like a business letter, wrap, and refrigerate for at least 30 minutes. Repeat this rolling and folding process two more times.
After the final folding, let the dough rest in the refrigerator for an hour.
Roll the dough out to about 1/4 inch (6 mm) thick and cut it into long triangles to shape into croissants.
Roll each triangle, starting from the wider end to form the classic croissant shape, and place on a baking sheet lined with parchment paper.
Let the shaped croissants rise at room temperature for 1-2 hours until puffy.
Preheat the oven to 400°F (200°C).
Mix the egg and water for the egg wash, and brush each croissant lightly with the mixture.
Bake the croissants for 15-20 minutes until golden brown.
To make the sugar-free glaze, mix the cream cheese, erythritol, and milk until smooth.
Once the croissants have cooled slightly, drizzle the glaze over them, and serve while fresh.
Nutrition Facts
Calories |
4222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.9 g | 347% | |
| Saturated Fat | 149.7 g | 748% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1223 mg | 408% | |
| Sodium | 4623 mg | 201% | |
| Total Carbohydrate | 435.5 g | 158% | |
| Dietary Fiber | 63.7 g | 228% | |
| Total Sugars | 17.5 g | ||
| Protein | 107.2 g | 214% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 724 mg | 56% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 2919 mg | 62% | |
*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.
