Croissants
- Number of Servings: 24
Ingredients
Ingredients1 packet active dry yeast 1/4 cup and 2 tablespoons warm water (110 degrees F/45 degrees C)1 packet Truvia or other calorie free sweetener3-1/2 cups whole wheat flour3 packets Truvia or other calorie free sweetener1 tablespoon salt1-1/3 cups unsweetened almond milk1/4 cup vegetable oil1-1/3 cups light buttery spread (such as smart balance light)1 egg2 tablespoons water
1.Combine yeast, warm water, and 1 packet truvia. Allow to stand until creamy and frothy.
2.Measure flour into a mixing bowl. Dissolve the rest of Truvia and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes.
3. Pat dough into a 14 x 8 inch rectangle. Smear buttery spread over top two thirds, leaving 1/4 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
4.To shape, roll dough out to a 20 x 5 inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 2 tablespoons water. Glaze croissants with egg wash.
5.Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.
Makes 24 croissants
Number of Servings: 24
Recipe submitted by SparkPeople user RERELATROCIOUS.
2.Measure flour into a mixing bowl. Dissolve the rest of Truvia and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes.
3. Pat dough into a 14 x 8 inch rectangle. Smear buttery spread over top two thirds, leaving 1/4 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
4.To shape, roll dough out to a 20 x 5 inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 2 tablespoons water. Glaze croissants with egg wash.
5.Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.
Makes 24 croissants
Number of Servings: 24
Recipe submitted by SparkPeople user RERELATROCIOUS.
Nutritional Info Amount Per Serving
- Calories: 131.5
- Total Fat: 8.1 g
- Cholesterol: 10.3 mg
- Sodium: 87.3 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 2.2 g
- Protein: 2.9 g
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