Croissants a L Orange
Indulge in the delicate, citrusy elegance of *Croissants à L’Orange*, a luxurious twist on the classic French pastry that combines flaky, buttery layers with the bright, tangy sweetness of orange. This homemade recipe features orange zest infused into the dough for a subtle, fragrant aroma, while a dollop of orange marmalade tucked into each croissant adds a delightful burst of flavor. Master the art of laminated dough with step-by-step folding techniques that yield irresistibly crisp layers, then finish with a golden egg wash and a dusting of powdered sugar for a touch of sweetness. Perfect for breakfast, brunch, or a sophisticated afternoon treat, these orange croissants are a citrus lover's dream and guaranteed to elevate any occasion.
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Ingredients
- 500 grams All-purpose flour
- 250 grams Unsalted butter (cold)
- 50 grams Granulated sugar
- 10 grams Salt
- 10 grams Instant yeast
- 270 milliliters Whole milk (warmed slightly)
- 2 tablespoons Orange zest (from 2 oranges)
- 1 piece Egg yolk
- 1 tablespoon Cold water
- 6 tablespoons Orange marmalade
- 2 tablespoons Powdered sugar (optional for garnish)
Directions
Step 1
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Whisk together to combine evenly.
Step 2
Add the warmed milk and orange zest to the dry ingredients and mix until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Cover and chill in the refrigerator for at least 1 hour.
Step 3
Place the cold butter between two sheets of parchment paper. Using a rolling pin, gently pound and roll out the butter into a rectangular slab roughly 15 cm x 20 cm. Refrigerate the butter slab while the dough chills.
Step 4
After the dough has rested, roll it out into a rectangle approximately 30 cm x 40 cm. Place the butter slab onto one half of the dough and fold the other half over to encase the butter.
Step 5
Roll out the dough with butter inside into a larger rectangle (approximately 20 cm x 60 cm). Perform a book fold: fold one-third of the dough from the top toward the center, then fold the bottom third over it (like folding a letter). Chill the dough in the refrigerator for 30 minutes.
Step 6
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold. This creates the croissant's signature flaky layers.
Step 7
After the final fold, roll out the dough into a rectangle about 25 cm x 50 cm and cut it into 12 equal triangles.
Step 8
At the wide end of each triangle, add ½ tablespoon of orange marmalade. Roll each triangle tightly into a crescent shape, ensuring the tip is tucked underneath.
Step 9
Place the shaped croissants on a baking sheet lined with parchment paper, leaving space between each for expansion. Cover loosely with plastic wrap or a clean towel and let them proof in a warm place for 1-2 hours until doubled in size.
Step 10
Preheat your oven to 200°C (400°F). In a small bowl, whisk together the egg yolk and cold water to make an egg wash. Brush the egg wash over the croissants for a glossy finish.
Step 11
Bake the croissants for 15-20 minutes, or until golden brown and fully puffed. Remove from the oven and let cool on a wire rack for 10 minutes.
Step 12
Optional: Dust the cooled croissants with powdered sugar before serving for a decorative touch. Enjoy while warm!
Nutrition Facts
| Serving size | (777.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2667.3 |
| Total Fat 217.0g | 0% |
| Saturated Fat 135.7g | 0% |
| Cholesterol 757.7mg | 0% |
| Sodium 4151.8mg | 0% |
| Total Carbohydrate 163.3g | 0% |
| Dietary Fiber 3.5g | 0% |
| Total Sugars 152.2g | |
| Protein 18.3g | 0% |
| Vitamin D 283.0IU | 0% |
| Calcium 446.6mg | 0% |
| Iron 1.3mg | 0% |
| Potassium 643.6mg | 0% |
Source of Calories