Low Butter Healthy Croissants

These Healthy Croissants are lower in butter than your traditional croissants. They give you your crispy and flaky fix without giving up taste or texture.Yield: 12 (4 inch) croissants

📝 Ingredients

• 6 Tbsp milk
• 1 tsp sugar
• 1/2 tsp salt
• 2 Tbsp water (warmed to 105F)
• 1 1/4 tsp active dry yeast
• 1 - 1 1/4 c unbleached all-purpose flour
• 2 Tbsp salted butter, (softened)
• 1 egg yolk lightly beaten with 2 tsp cold water ((to glaze))

👨‍🍳 Instructions

1. 1Place milk in a small saucepan. Scald the milk by heating over high heat until the milk begins to steam, but remove from the heat before it begins to boil. Stir in sugar and salt to dissolve. Set milk aside to cool.
2. 2Pour warm water into a mixing bowl. Sprinkle with yeast and mix to dissolve. Add cooled milk mixture. Slowly add flour, siring well, until a soft dough forms.
3. 3Turn dough out onto a lightly floured board and knead about 5 minutes until smooth and elastic.
4. 4Place dough into a greased bowl. Cover with a damp towel, and let rise until doubled in bulk, about 1 hour.
5. 5When dough has doubled, punch it down and roll the dough out on a lightly floured surface into a 6” x8” rectangle.
6. 6Using a knife, spread 1 Tbsp soft butter gently over the bottom 2/3 of the dough. Fold the dough, letter-style, bringing the top, un-buttered third down first to cover half of the buttered section, then bringing the bottom third up to create an even rectangle. Give the dough a quarter turn and roll with short, even strokes into another 6”x 8” rectangle. Spread the remaining Tbsp of soft butter over the bottom 2/3 of the dough, and fold again. Roll and fold twice more without adding more butter, giving a quarter turn each time.
7. 7Shape dough into a ball and roll into a 15” circle.
8. 8Cut into 12 equal sized wedges.
9. 9Starting at the large end of each wedge, stretch the bottom tips of the dough outward slightly before gently rolling from the bottom to the tip.
10. 10Place each croissant, point down, 1 ½” apart on an ungreased baking sheet. Cover, and let rise until nearly doubled in size, about 40 min.
11. 11Towards the end of rising, preheat the oven to 375°F. Gently, brush each roll with the egg yolk and water glaze. Bake 10-15 min, until well browned.
12. 12Cool on a wire rack.