4 Serves
96 Mins
8 g
55 g
20 g
Preheat your oven to 190°C and line a baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Croissant Dough
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EgyptianVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
56 µg / 400 µgCalcium
27 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
68 mg / 1,250 mgPotassium
107 mg / 4,700 mgSodium
300 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
2 g / 28 gSugar
20 g / 50 gSaturated Fat
7 g / 20 gCholesterol
42 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
Arrange the croissant dough on the prepared baking sheet, ensuring there is enough space between each piece for expansion.
Bake the croissants in the oven until they are golden brown and puffed, approximately 20 minutes.
While the croissants are baking, gently warm the honey in a small saucepan over low heat until it reaches a thin, pourable consistency.
Remove the croissants from the oven and immediately brush them generously with the warm honey using a pastry brush.
Allow the croissants to cool on a wire cooling rack for 10 minutes before serving to ensure the glaze sets properly.
Honey
Vitamin A
128 µg / 900 µgVitamin C
0 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
56 µg / 400 µgCalcium
27 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
68 mg / 1,250 mgPotassium
107 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
20 g / 50 gSaturated Fat
7 g / 20 gCholesterol
42 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
7
g50
g6
g
Indian
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µg