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Ингредиенты
- 3/4 c. hot water (105 to 115 degrees)
- 2 envelopes active dry yeast
- 1/2 c. lowfat sour cream
- 3 1/2 c. flour, divided
- 2 T sugar
- 1 1/2 c. sweet BUTTER (chilled)
- 1 teaspoon salt
- 1 egg
- 1 T water
Инструкции
- Make Dough: Pour water in medium size bowl. Sprinkle in yeast. Stir to dissolve. Add in lowfat sour cream, 1/2 cup flour and sugar. Blend with wire whisk till smooth. Cover and let rest in warm place for approximately 1 1/2 hrs.Slice butter into 1/2 inch pats. In a large bowl, gently toss with remaining flour and salt. When all pats are well coated, slightly flatten each one between fingers. Chill.
- Pour yeast mix into flour/butter mix. Stir till moist (Dough will be course). On floured board, pat into 10-inch squares (avoid overworking). Roll dough with lightly floured rolling pin, into 18 x 12 inch rectangle. Dough will still be course.
- To fold dough: Slip a FLAT cookie sheet under third of dough. Fold this section of dough over center third section. Repeat with other section so dough is folded into equal thirds.
- Repeat folding and rolling procedure. Place dough on lightly floured plate, cover with plastic wrap. Refrigerate for 1/2 hour.
- Repeat folding and rolling procedure 3 more times (if butter softens chill for 20 min). Wrap dough in plastic wrap and chill for 2 to 24 hrs.
- Shaping Croissants: Cut dough into 4 equal sections work with each section one at a time. On floured board, roll into an 8 x 12 inch rectangle. Cut into 3 triangles. To create fourth triangle, press "leftover" side pcs together, overlapping slightly.
- Make a 1 inch "slit" at base of 1 triangle. Loosely roll dough on both sides of slit up to top of slit. Angling rolls slightly outward as well (this prevents croissant from becoming too thick). Continual rolling to pointed tip. Curve ends to create crescent shape. Place on ungreased cookie sheet repeat with other 3 triangles and place 3 inches apart on cookie sheet.
- Repeat shaping croissants with remaining dough. Cover cookie sheet loosely with plastic wrap. Let rise in warm place (70 to 75 degrees) for 2 hrs or possibly till doubled.
- Preheat oven to 450 degrees. Beat egg with water. Brush croissants with mix. Bake 13 to 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 12 servings | |
| Calories 380 | |
| Calories from Fat 227 | 60% |
| Total Fat 25.9g | 32% |
| Saturated Fat 15.89g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 374mg | 16% |
| Potassium 182mg | 5% |
| Total Carbs 31.1g | 8% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.18g | 1% |
| Protein 6.93g | 11% |
