Croissants are traditionally made with a great amount of butter. This recipe uses plain/soy yoghurt, which helps obtain a lighter version with a reduced saturated fat content. The result will be a fluffy croissant, versatile to be filled with your favourites fillings.
Serves: 10 servings
Dietary: to create a lactose-free version use soy milk and soy yoghurt.
Preparation time: 5 1/2 hours
Cooking time: 20 minutes
400 g flour
200 ml milk/soy milk
125 g plain yoghurt/soy yoghurt
8 g active dry yeast
pinch of salt
1 teaspoon sugar,
- Heat the milk in a pan (should be warm and not piping hot), add the sugar and the yeast.
- Whisk until everything is melted.
- Let it rest for 10 minutes.
- Work together the flour, egg, salt, oregano, yoghurt, and the milk combined with the yeast for around 20 minutes until the dough is smooth.
- 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.
- Roll each slice to obtain the typical form (start from the larger side).
- Brush the croissant with some tomato sauce and oregano.
- Bake at 170°C for around 20/35 minutes.
- Let the croissants cool at room temperature and then cut them in half and add your favourite filling.
This recipe has been donated by Francesca Straniero, Registered Associate Nutritionist
Total calories: 170 kcal
Fat: 2.0 g
Saturated Fat: 0.6 g
Carbohydrate: 33.0 g
Total sugar: 2.0 g
Free sugar: 1.0 g
Fibre: 2.0 g
Protein: 0.6 g
Salt: 0.05 g
This croissant recipe has a reduced saturated fat content than your traditional recipe.
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© 2021 The Caroline Walker Trust