Sugar Free Croissants

By Boyan SimeonovNutrition, Recipes

How the hell can I make sugar free croissants? That’s what I first thought but bearing in mind the Croissants’ main ingredient that makes croissants suitable to suit savory or sweet is butter… there might be a solution to avoid adding sugar.

I used granulated stevia as a substitute for sugar in the recipe.

INGREDIENTS:
  • 250 grams plain flour
  • 50 g butter (softened), preferably unsalted
  • 125 grams butter chilled
  • 25 g baker yeast (crumbled), preferably fresh
  • Liquid: 120 ml water & 1 tbsp milk
  • 1 tbsp granulated stevia & 1 tbsp salt

GLAZING:

  • 2 eggs

SERVING

  • 10 small croissants

HOW TO MAKE IT? 

  • Step 1

Mix the flour, stevia, salt, milk, softened butter and yeast in a mixing bowl or blender. Start adding water gradually.

  • Step 2

Continue kneading for a few minutes until smooth and elastic dough.

  • Step 3

Flatten the dough into a rectangular shape and cover it in cling film. Refrigerate for 2 hours (minimum)

  • Step 4

Before taking the dough back to room temperature place the butter in a freezer for 10 minutes.

  • Step 5

On a lightly floured worktop roll out the dough into a rectangular, 6mm thick.

  • Step 6

Dust the chilled block of butter with flour and roll out into a rectangular half the size of the dough and place on the bottom half, the short side facing you.

  • Step 7

Fold the top part of the dough over the butter and rotate clockwise at 90°, the open edge facing you.

  • Step 8 Roll out lengthwise into a rectangular.
  • Step 9 Fold up the bottom third, then fold down the top third to meet the bottom.
  • Step 10 Fold the dough in half and smooth with your hands.
  • Step 11 Cover with cling film and return to refrigerator for an hour.
  • Step 12 Lightly flour your worktop again and with the open side of the dough facing you, closed side to the right – roll out into rectangular, 6mm thick.
  • Step 13 Fold up the bottom third then fold the top over to make it into 3 layers.

 

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