4 Serves
137 Mins
10 g
85 g
28 g
In a large mixing bowl, combine the flour, water, salt, and yeast. Mix until a shaggy dough forms.
Ingredients, vitamins, and health benefits
Salt
Flour
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EgyptianVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
118 µg / 400 µgCalcium
100 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
134 mg / 1,250 mgPotassium
194 mg / 4,700 mgSodium
300 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
3 g / 28 gSugar
55 g / 50 gSaturated Fat
13 g / 20 gCholesterol
76 mg / 300 mgCaffeine
0 mgNet Carbs
82 gAlcohol
0 g
Turn the dough onto a floured surface and knead by hand for 10 minutes until smooth and elastic.
Place the dough in a bowl, cover, and let it rise in a warm spot for 60 minutes until doubled in size.
Shape the dough into croissant forms and allow them to proof on a baking sheet for 30 minutes.
Bake the croissants in a preheated oven at 230°C for 25-30 minutes until golden brown and flaky.
Once cooled, slice the croissants horizontally using a serrated knife and fill each with a scoop of vanilla ice cream.
Water
Yeast
Croissant Dough
Vanilla Ice Cream
Vitamin A
229 µg / 900 µgVitamin C
0 mg / 90 mgVitamin 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
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
118 µg / 400 µgCalcium
100 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
134 mg / 1,250 mgPotassium
194 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
55 g / 50 gSaturated Fat
13 g / 20 gCholesterol
76 mg / 300 mgCaffeine
0 mgNet Carbs
82 gAlcohol
7
g50
g6
g
Indian
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µg