Low Butter Healthy Croissants

Ingredients

• 90 ml (6 Tbsp)milk
• 4 g (1 tsp)sugar
• 2.5 g (1/2 tsp)salt
• 30 ml (2 Tbsp), warmed to 41°C (105°F)water
• 3.5 g (1 1/4 tsp)active dry yeast
• 125–156 g (1–1 1/4 cups)unbleached plain flour
• 28 g (2 Tbsp), softenedsalted butter
• 1 egg yolk, lightly beaten with 10 ml (2 tsp) cold wateregg yolk and cold water, for the glaze

Instructions

1. 1

   Scald the milk

   Heat the milk in a small saucepan over high heat until it begins to steam, taking it off the heat before it boils. Stir in the sugar and salt until dissolved, then set aside to cool.

2. 2

   Mix the dough

   Pour the warm water into a mixing bowl, sprinkle in the yeast and stir to dissolve. Add the cooled milk mixture, then gradually mix in the flour until a soft dough forms.

3. 3

   Knead the dough

   Turn the dough out onto a lightly floured board and knead for about 5 minutes, until smooth and elastic.

4. 4

   Let it rise

   Put the dough in a greased bowl, cover it with a damp towel and leave it to rise until doubled in size, about 1 hour.

5. 5

   Roll the dough

   Punch down the risen dough and roll it on a lightly floured surface into a 15 x 20 cm (6 x 8 inch) rectangle.

6. 6

   Fold in butter

   Gently spread 1 tablespoon of softened butter over the bottom two-thirds of the dough. Fold the unbuttered top third down over half of the buttered area, then fold the bottom third up to make an even rectangle. Turn the dough a quarter turn and roll it with short, even strokes into another 15 x 20 cm (6 x 8 inch) rectangle. Spread the remaining tablespoon of butter over the bottom two-thirds and fold again. Roll and fold twice more without adding butter, turning the dough a quarter turn each time.

7. 7

   Roll a circle

   Shape the dough into a ball, then roll it out into a 38 cm (15 inch) circle.

8. 8

   Cut the wedges

   Cut the dough into 12 equal-sized wedges.

9. 9

   Shape croissants

   Starting at the wide end of each wedge, gently stretch the two bottom tips outwards a little. Roll each wedge from the wide end towards its point.

10. 10

    Proof the croissants

    Arrange the croissants point-side down on an ungreased baking sheet, spacing them 4 cm (1 1/2 inches) apart. Cover and leave to rise until nearly doubled in size, about 40 minutes.

11. 11

    Glaze and bake

    Towards the end of the rise, preheat the oven to 190°C (375°F). Gently brush each croissant with the egg yolk and water glaze, then bake for 10–15 minutes, until well browned.

12. 12

    Cool on a rack

    Transfer the croissants to a wire rack and leave them to cool.

What are croissants?

Croissants are crescent-shaped French pastries known for their crisp exterior and layered interior. Their familiar form is associated with French baking, while their pastry-making tradition has roots in earlier European crescent-shaped breads.

This version uses a yeasted dough folded with a modest amount of butter rather than the large butter block used in classic croissant lamination. Repeated rolling and folding still give the dough a layered structure.

Nutrition and macros by portion

The nutrition label shows one serving as written: 70 calories, 2g protein, 9g carbs, 2g fat.

Most of the carbohydrates come from the flour, while the butter and egg yolk provide most of the fat. The flour, milk and egg yolk contribute protein, though each croissant is a modest portion. Serve one with fruit and yoghurt, or add eggs for a more balanced plate.

Why the dough needs time

First rise: letting the dough double gives the yeast time to create an airy base before the butter-folding and shaping.

Final rise: the shaped croissants should look noticeably puffed and nearly doubled before baking. Allowing this rise helps keep the finished pastry from turning dense.

Getting the folds right

Butter layer: spread the softened butter gently over the bottom two-thirds so the dough stays intact and the top third remains available for the first fold.

Even turns: rotate the dough a quarter turn each time and roll with short, steady strokes. If it springs back, pause briefly before continuing rather than forcing it.

Shaping the wedges

Wide end: stretch the bottom corners of each wedge slightly outwards before rolling; this helps create the croissant shape.

Point underneath: place each roll with its tip tucked beneath it on the tray. This helps the shape stay in place as the dough rises and bakes.

How to judge doneness

Before baking, look for croissants that are plump and close to twice their original size. They should still hold their shape rather than spreading flat.

In the oven, use the recipe's 10–15 minute window as a guide and look for a well-browned surface. Move them to a wire rack after baking so the bottoms do not sit against a hot tray.

Serving ideas

Serve the croissants warm or at room temperature with fruit, yoghurt or eggs for breakfast. Their mild, buttery flavour also works well with a little jam or honey.

For a savoury plate, add sliced tomato, a green salad or scrambled eggs. These additions make the meal more substantial without changing the croissants themselves.

Recipe notes & tips

• Let the scalded milk cool before adding it to the yeast mixture.
• Add the flour gradually and stop when a soft dough forms; the recipe gives a range because flour absorption can vary.
• Use a light touch when spreading butter so you do not tear the dough.
• Keep the folds as even as possible to create consistent layers.
• Leave enough space between the croissants so they can expand during their final rise.
• Start checking for a well-browned finish at the 10-minute mark.

Variations

• Sweet finish: serve the baked croissants with jam or honey.
• Savoury filling: split cooled croissants and add cheese or sliced tomato.
• Seeded tops: sprinkle seeds over the glaze before baking.
• Smaller pastries: cut the dough into more wedges and check them earlier in the oven.
• Plain flour: use standard plain flour if unbleached flour is unavailable.

Common mistakes to avoid

• Adding hot milk: it can interfere with the yeast; cool the milk mixture before combining.
• Using too much flour: this can make the dough firm; add it gradually and stop when the dough is soft.
• Tearing the dough: butter can break through the layers; spread it gently with a knife.
• Skipping the quarter-turns: the folds become less even; rotate the dough after each rolling.
• Under-proofing: the croissants may bake up dense; wait until they are nearly doubled.
• Baking by time alone: colour can vary; take them out when well browned within the 10–15 minute range.

How to store

Once cool, store the croissants in an airtight container at room temperature for up to 2 days. Reheat briefly in a warm oven to refresh the crisp exterior; avoid microwaving if you want to keep the pastry flaky.

Frequently asked questions