New
Cooking Time:
40
Difficulty:
Easy
Pieces:
16
Prepare the fluffiest and easiest croissants filled with sugar-free apricot jam! One of the simplest versions of croissants, made without sugar and butter for a lighter treat.
Put the milk, egg, honey, and yeast into a mixer’s bowl, and whisk them well until they are completely combined and the honey and yeast are melted.
Step 01
Put the milk, egg, honey, and yeast into a mixer’s bowl, and whisk them well until they are completely combined and the honey and yeast are melted.
Step 02
Step 03
Step 04
Cover the bowl with plastic wrap and let the dough rise at room temperature for at least 1 hour or until it doubles in size. (The waiting time depends on how warm the room where you have the bowl is.)
Step 05
Line 2 baking pans with parchment paper and set them aside.
Step 06
Drizzle your worktop with olive oil and place the dough on it.
Step 07
Use a rolling pin to roll out the dough into a 40 cm round sheet.
Step 08
Cut 16 equal triangular pieces and place one triangle in front of you with the short side facing you.
Step 09
Gently pull the two bottom corners outward with your hands to slightly widen the base, then roll from the bottom up to form the croissant shape.
Step 10
Follow the same process until you make 16 small croissants in total, and divide them among the baking pans with the seam side facing down.
Step 11
Step 12
Preheat the oven to 180°C (350°F) set to fan.
Step 13
Use a pastry brush to spread the egg wash over the croissants.
Step 14
Put the pans in the oven, one by one, and bake the croissants for 12-14 minutes.
Step 15
Remove the croissants from the oven and set them aside to cool.
Step 01
Put the milk, egg, honey, and yeast into a mixer’s bowl, and whisk them well until they are completely combined and the honey and yeast are melted.
Step 02
Step 03
Step 04
Cover the bowl with plastic wrap and let the dough rise at room temperature for at least 1 hour or until it doubles in size. (The waiting time depends on how warm the room where you have the bowl is.)
Step 05
Line 2 baking pans with parchment paper and set them aside.
Step 06
Drizzle your worktop with olive oil and place the dough on it.
Step 07
Use a rolling pin to roll out the dough into a 40 cm round sheet.
Step 08
Cut 16 equal triangular pieces and place one triangle in front of you with the short side facing you.
Step 09
Gently pull the two bottom corners outward with your hands to slightly widen the base, then roll from the bottom up to form the croissant shape.
Step 10
Follow the same process until you make 16 small croissants in total, and divide them among the baking pans with the seam side facing down.
Step 11
Step 12
Preheat the oven to 180°C (350°F) set to fan.
Step 13
Use a pastry brush to spread the egg wash over the croissants.
Step 14
Put the pans in the oven, one by one, and bake the croissants for 12-14 minutes.
Step 15
Remove the croissants from the oven and set them aside to cool.
Nutrition Facts Table
Calories (kcal)
183
Fat (g)
6.8
Saturated Fat (g)
1.3
Carbs (g)
26
Sugar (g)
8.6
Protein (g)
4
Fiber (g)
1.1
Sodium (g)
0.34
* Based on an adult’s daily reference intake of 2000 kcal.
* The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions, and have been calculated according to the maximum number of servings.
* Always check the nutrition facts label of the products you buy as the ingredients may change. There are always alternatives that you can use in order to avoid an allergy or intolerance and not change your habits.
Calories (kcal)
183
Fat (g)
6.8
Saturated Fat (g)
1.3
Carbs (g)
26
Sugar (g)
8.6
Protein (g)
4
Fiber (g)
1.1
Sodium (g)
0.34
* Based on an adult’s daily reference intake of 2000 kcal.
* The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions, and have been calculated according to the maximum number of servings.
* Always check the nutrition facts label of the products you buy as the ingredients may change. There are always alternatives that you can use in order to avoid an allergy or intolerance and not change your habits.
Equipment
- Mixer
- Bowl
- Rolling pin
- Hand whisk
- 2 baking pans
- Pastry brush
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