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Recipe by
Croissants are crescent-shaped leavened pastries, typical of the Italian breakfast. Their origin is uncertain, but it is thought that they come from France. They are soft, fragrant, and freshly baked they are irresistible. Ideal to enjoy with a cup of coffee or cappuccino.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 15: Ingredients are for 12 croissants
Step 2 of 15: Measure the ingredients and bring them to room temperature; sift the flour into a large bowl;
Step 3 of 15: Warm the milk slightly in a saucepan over low heat;
Step 4 of 15: Crumble the yeast into the lukewarm milk; add a little flour to make the dough thicker;
Step 5 of 15: Sprinkle the mixture with a pinch of sugar; cover it with a cloth and let it rest for 30 minutes;
Step 6 of 15: Mix the remaining sugar and salt into the flour: make a well in the center;
Step 7 of 15: Break the eggs into the well; cut 50 g of butter into flakes and scatter them over the flour;
Step 8 of 15: Pour the contents of the saucepan onto the dough; work all the ingredients together; cover the dough and let it rise for 2 to 3 hours;
Step 9 of 15: When the dough has doubled in volume, knead it again thoroughly; roll out the dough and shape it into a square;
Step 10 of 15: Shape the butter into a cube and dust it with flour;
Step 11 of 15: Place the butter cube in the center of the dough; fold the corners of the dough over the butter;
Step 12 of 15: Roll out the block of dough and carefully shape it into a rectangle; fold the dough into thirds;
Step 13 of 15: Roll out the dough again and fold it once more, repeating the entire process;
Step 14 of 15: Cover the dough with a cloth and let it rise for 15 minutes; roll out the dough into a rectangle measuring 50 x 30 cm.;
Step 15 of 15: Cut it into strips; using a ruler and a pastry cutter, cut it into triangles; roll up the triangles starting from the base and curve them; place the resulting croissants on a greased and floured baking tray; bake them in a preheated oven (200 degrees gas 6) for 20 minutes until golden brown
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In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving262 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,902 kJ933 kcal | 1,492 kJ357 kcal |
| Fat | 53.14 g | 20.32 g |
| of which saturated fatty acids | 30.67 g | 11.73 g |
| Carbohydrates | 101.85 g | 38.95 g |
| of which sugars | 12.6 g | 4.82 g |
| Fibre | 2.75 g | 1.05 g |
| Protein | 16.81 g | 6.43 g |
| Salt | 0.73 g | 0.28 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
