Low Sodium Glazed Croissant

Indulge in the buttery decadence of these Low Sodium Glazed Croissants, a heart-healthier twist on the classic French pastry. Crafted with unsalted butter and a delicate touch of lemon glaze, these croissants are perfect for those watching their sodium intake without sacrificing rich, flaky layers. The step-by-step lamination process ensures a golden, airy texture, while the powdered sugar and lemon juice glaze adds a zesty sweetness that elevates every bite. Ideal for breakfast, brunch, or an elegant snack, these homemade croissants strike a perfect balance between gourmet and guilt-free indulgence. With a prep time that rewards patience, these pastries are worth every fold and rise, making them a show-stopping treat for any occasion.

Nutriscore Rating: 51/100

Prep Time:300 mins

Cook Time:20 mins

Total Time:320 mins

Servings: 12

Ingredients

• 500 grams all-purpose flour
• 250 grams unsalted butter, cold
• 250 milliliters lukewarm water
• 10 grams active dry yeast
• 50 grams sugar
• 50 grams unsalted butter, softened
• 1 whole egg
• 30 milliliters milk, for brushing
• 100 grams powdered sugar
• 15 milliliters lemon juice

Directions

Step 1

Step 1: In a small bowl, dissolve the active dry yeast and a teaspoon of sugar in lukewarm water. Let it sit for about 5-10 minutes, or until the mixture becomes frothy.

Step 2

Step 2: In a large mixing bowl, combine the flour, remaining sugar, and yeast mixture. Mix until a shaggy dough forms.

Step 3

Step 3: Knead the dough on a lightly floured surface for about 5 minutes, or until it becomes smooth and elastic. Form it into a ball.

Step 4

Step 4: Place the dough back in the bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

Step 5

Step 5: Roll out the cold butter between two sheets of parchment paper into a square roughly 15x15 cm. Place it back in the fridge to stay cold.

Step 6

Step 6: Once the dough has risen, roll it out on a lightly floured surface into a large rectangle, about 30x40 cm.

Step 7

Step 7: Place the square of cold butter on the bottom half of the dough, leaving space around the edges. Fold the top half over the butter, sealing the edges well.

Step 8

Step 8: Roll the dough out again into a large rectangle. Fold it into thirds like a letter. Wrap in plastic wrap and refrigerate for at least 1 hour.

Step 9

Step 9: Repeat the rolling and folding process two more times, chilling the dough for at least 30 minutes between folds.

Step 10

Step 10: After the final fold and chill, roll the dough out into a final rectangle about 40x20 cm, and trim the edges to square them.

Step 11

Step 11: Cut the dough into triangles, about 10x20 cm each. Roll up each triangle from the base to the tip to form croissants.

Step 12

Step 12: Place croissants on a baking sheet lined with parchment paper, cover with a damp cloth, and let them rise for another hour.

Step 13

Step 13: Preheat the oven to 200°C (390°F). Brush each croissant with milk.

Step 14

Step 14: Bake for 18-20 minutes or until golden brown. Let cool on a wire rack.

Step 15

Step 15: Create a glaze by mixing the powdered sugar and lemon juice until smooth. Drizzle over cooled croissants before serving.

Nutrition Facts

Serving size	(1308.6g)

Amount per serving	% Daily Value*
Calories	4703.7

Total Fat 256.8g	0%
Saturated Fat 157.2g	0%
Polyunsaturated Fat 1.7g
Cholesterol 854.9mg	0%
Sodium 180.1mg	0%
Total Carbohydrate 538.9g	0%
Dietary Fiber 15.6g	0%
Total Sugars 151.5g
Protein 65.0g	0%

Vitamin D 72IU	0%
Calcium 195.6mg	0%
Iron 24.7mg	0%
Potassium 926.3mg	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: 48.9%

Protein: 5.5%

Carbs: 45.6%