6 Serves
99 Mins
In a large mixing bowl, combine the flour, sugar, yeast, and activated charcoal powder. Gradually add milk and butter to form a smooth dough, then chill for 30 minutes.
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PalestinianVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
65 µg / 400 µgCalcium
27 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
78 mg / 1,250 mgPotassium
87 mg / 4,700 mgSodium
300 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
2 g / 28 gSugar
8 g / 50 gSaturated Fat
9 g / 20 gCholesterol
50 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Roll out the dough on a floured surface using a rolling pin and incorporate the butter block through a series of folds to create layers.
Cut the dough into triangles using a knife and roll them tightly into croissant shapes. Place them on a baking sheet lined with parchment paper to proof.
Preheat the oven and bake the croissants at 190°C until golden brown and crisp, approximately 24 minutes.
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Chinese
French