Low Sodium Biscoff Croissant

Indulge in the buttery layers and irresistible flavor of these Low Sodium Biscoff Croissants, a delightful twist on the classic French pastry. Crafted with unsalted butter and low-sodium baking powder, these croissants are perfect for those watching their sodium intake without compromising on taste. Each flaky, golden croissant is filled with a luscious layer of creamy Biscoff spread for a rich, caramelized spiced flavor that melts in your mouth. The classic lamination technique ensures a perfectly airy texture, while a light egg wash creates a crisp exterior. Serve them warm and optionally glazed with honey or low-sodium apricot jam for an extra touch of sweetness. Whether you’re hosting brunch or enjoying a quiet morning treat, these croissants are sure to impress!

Nutriscore Rating: 48/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 8

Ingredients

• 250 grams All-purpose flour
• 180 grams Unsalted butter (cold)
• 100 grams Biscoff spread
• 120 milliliters Water
• 1 teaspoon Low-sodium baking powder
• 2 tablespoons Sugar
• 1 teaspoon Active dry yeast
• 2 tablespoons Milk
• 1 Egg yolk
• 2 tablespoons Glaze (optional): Honey or low-sodium apricot jam

Directions

Step 1

In a bowl, dissolve the yeast in lukewarm water and add 1 tablespoon of sugar. Let it sit for about 5-10 minutes until it becomes frothy.

Step 2

In a large mixing bowl, mix the all-purpose flour, low-sodium baking powder, and remaining sugar.

Step 3

Gradually add the yeast mixture into the flour mixture and stir to form a dough.

Step 4

Knead the dough on a lightly floured surface for a few minutes until smooth. Cover and let it rest in a warm place for about 30 minutes.

Step 5

While the dough is resting, take the cold unsalted butter and sandwich it between two sheets of parchment paper. Roll it out into a square about 1/2 inch thick.

Step 6

Once the dough is rested, keep it refrigerated for about 20 minutes to firm up. Roll out the dough into a large square, ensuring it's about the same dimensions as the butter square.

Step 7

Place the butter on the dough, folding the edges of the dough over the butter to encase it completely.

Step 8

Gently roll out the dough into a rectangle. Fold the dough into thirds like a letter. Turn the dough by 90 degrees and roll out again into a rectangle. Repeat the folding process. Wrap the dough in plastic wrap and refrigerate for an hour.

Step 9

After chilling, roll out the croissant dough into a long rectangle about 1/4 inch thick. Cut into triangles.

Step 10

Spread a thin layer of Biscoff spread over each triangle. Roll each triangle from the base towards the tip to form a croissant shape.

Step 11

Place the croissants on a lined baking sheet and let them proof at room temperature for another 20 minutes.

Step 12

Preheat the oven to 200°C (390°F).

Step 13

Mix the egg yolk with milk to prepare the egg wash, and lightly brush the croissants with it for a glossy finish.

Step 14

Bake in the preheated oven for 18-20 minutes or until golden brown.

Step 15

Optional: Brush with honey or low-sodium apricot jam for a sweet glaze once cooled.

Nutrition Facts

Serving size	(773.3g)

Amount per serving	% Daily Value*
Calories	3100.5

Total Fat 193.8g	0%
Saturated Fat 104.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 580.1mg	0%
Sodium 294.9mg	0%
Total Carbohydrate 307.8g	0%
Dietary Fiber 7.4g	0%
Total Sugars 98.9g
Protein 35.8g	0%

Vitamin D 119.9IU	0%
Calcium 141.4mg	0%
Iron 13.9mg	0%
Potassium 456.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.9%

Protein: 4.6%

Carbs: 39.5%