Sugar-Free Biscoff Croissant
Indulge in the buttery, flaky goodness of these Sugar-Free Biscoff Croissants, a guilt-free twist on a classic pastry. Layered with rich, homemade dough and filled with a smooth sugar-free Biscoff spread, these croissants are perfect for satisfying your sweet cravings without the added sugar. The recipe uses a traditional lamination technique to create crispy, golden layers that rival any bakery, while the absence of sugar makes them a healthier option for breakfast or dessert. Serve these freshly baked delights warm from the oven, paired with your favorite tea or coffee for the ultimate comfort treat. Perfect for those seeking low-sugar indulgence, this recipe is a labor of love that's well worth the effort!
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Ingredients
- 250 grams Unsalted butter, frozen
- 500 grams All-purpose flour
- 10 grams Salt
- 300 milliliters Warm water
- 7 grams Dry yeast
- 1 unit Egg, for egg wash
- 200 grams Sugar-free Biscoff spread
Directions
Step 1
In a large mixing bowl, mix the flour and salt. Add the yeast to one side of the bowl and the salt to the other to prevent the salt from deactivating the yeast.
Step 2
In a separate bowl, dissolve the yeast in the warm water and let it sit for about 5 minutes until it's frothy.
Step 3
Add the yeasted water to the flour mixture. Mix until a rough dough forms.
Step 4
Turn the dough onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.
Step 5
Place the dough in a greased bowl, cover it with a damp cloth, and leave it to rise for about 1 hour or until it doubles in size.
Step 6
Grate the frozen butter onto a piece of parchment paper, forming a 15 cm square slab. Fold the parchment over and pat it to make it firm and even. Refrigerate until ready for use.
Step 7
Once the dough has risen, roll it out into a 30 cm square on a floured surface.
Step 8
Place the butter slab at an angle so that it looks like a diamond over the dough square.
Step 9
Fold the corners of the dough over the butter, sealing its edges and forming an envelope.
Step 10
Roll the dough into a rectangle approximately 60 cm long and 20 cm wide.
Step 11
Fold the top third of the dough down, then the bottom third up over that, creating a layered effect.
Step 12
Wrap the folded dough in plastic wrap and refrigerate for 30 minutes.
Step 13
Repeat the rolling and folding process two more times, chilling in between, to create flaky layers.
Step 14
After the final chilling, roll the dough into a 30 cm square.
Step 15
Cut the dough into 3 equal rectangles and then each rectangle into 4 triangles, totaling 12 triangles.
Step 16
Spread a tablespoon of sugar-free Biscoff spread at the base of each triangle.
Step 17
Starting from the base, roll each triangle into a croissant shape.
Step 18
Place the shaped croissants onto a baking sheet lined with parchment paper, leaving space between each to allow for rising.
Step 19
Cover them with a damp cloth and let them rise for about 1 hour at room temperature.
Step 20
Preheat the oven to 200°C (392°F).
Step 21
Beat the egg in a small bowl and lightly brush over the tops of the croissants for a golden glaze.
Step 22
Bake the croissants for 12-15 minutes or until golden brown.
Step 23
Allow them to cool slightly on a wire rack before serving.
Nutrition Facts
| Serving size | (1321.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4874.8 |
| Total Fat 292.8g | 0% |
| Saturated Fat 150.8g | 0% |
| Cholesterol 723.5mg | 0% |
| Sodium 4435.8mg | 0% |
| Total Carbohydrate 491.8g | 0% |
| Dietary Fiber 21.7g | 0% |
| Total Sugars 1.8g | |
| Protein 76.1g | 0% |
| Vitamin D 191IU | 0% |
| Calcium 224.7mg | 0% |
| Iron 27.1mg | 0% |
| Potassium 1072.7mg | 0% |
Source of Calories