8 Serves
95 Mins
6 g
43 g
24 g
In a large mixing bowl, combine flour, yeast, sugar, milk, and a pinch of salt to form a smooth dough, then let it rest in the refrigerator.
Ingredients, vitamins, and health benefits
Salt
All Purpose Flour
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EgyptianVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
119 µg / 400 µgCalcium
49 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
83 mg / 1,250 mgPotassium
115 mg / 4,700 mgSodium
313 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
1 g / 28 gSugar
8 g / 50 gSaturated Fat
15 g / 20 gCholesterol
63 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Roll out the dough on a floured surface and incorporate the cold butter using a rolling pin to create layers through lamination.
Shape the laminated dough into triangles and roll them tightly into the classic croissant shape, then place them on a baking sheet to proof.
Brush the tops with an egg wash and bake in a preheated oven until golden brown and crisp.
Yeast
Sugar
Milk
Salted Butter
Vitamin A
205 µg / 900 µgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
119 µg / 400 µgCalcium
49 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
83 mg / 1,250 mgPotassium
115 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
8 g / 50 gSaturated Fat
15 g / 20 gCholesterol
63 mg / 300 mgCaffeine
0 mgNet Carbs
7
g50
g6
g
Indian
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgAlcohol
0 g