This croissant recipe uses vegetable oil, which helps obtain a lighter version with a reduced saturated fat content. Also, using whole grain flour increases the nutrient value (more vitamins, especially of the B complex) and fibre content. The goats’ cheese and spinach baked in the croissant make a delicious hot croissant for an autumn afternoon tea.
Serves: 16 servings
Preparation time: 5 1/2 hours
Cooking time: 20 minutes
500 g whole grain flour
100 g sugar
250 ml soy milk
120 g light vegetable oil
5 g active dry yeast
1/2 teaspoon salt
200 g baby spinach, finely chopped
320 g spreadable goats cheese
- In a large bowl, mix together the dry ingredients.
- In another bowl mix together the liquid ones.
- Combine the ingredients by adding the liquid ingredients to the dry ingredients.
- Work the dough for around 20 minutes until it is elastic.
- Let the dough sit at room temperature for around 3 hours until the volume has doubled.
- Divide the dough into two parts.
- Use some flour to roll the dough into a thin layer.
- Cut the rolled dough into slices as it was a pizza.
- Mix the spinach and goats’ cheese together in a separate bowl.
- Spread the goats’ cheese and spinach mixture on top of the dough.
- Roll each slice to obtain a typical form (start from the larger side).
- Brush the croissant with some soy milk and let it sit for around 30 minutes to 2 hours.
- Bake at 175°C for 20 minutes.
- Remove from oven and cool.
Total calories: 245 kcal
Fat: 11.0 g
Saturated Fat: 2.3 g
Carbohydrate: 27.0 g
Total sugar: 9.0 g
Fibre: 3.6 g
Protein: 7.3 g
Salt: 0.43 g
This wholegrain croissant recipe has higher fibre content and reduced saturated fat content than the traditional croissant. Overall the filled croissant provides a good source of protein, omega-3 fatty acids, along with Vitamin E, K and folate.
© 2021 The Caroline Walker Trust