Lately I’ve been trying to reconcile my appetite for pastries with the need to eat healthy. I make dough without eggs and with as little sugar as possible, I use natural wholemeal flours and psillyum bran, which make the dough elastic and absorb a lot of water, thus allowing me to reduce the amount of flour, I use little fat, only as much as need to knead the dough. I’m happy with how these croissants came out, I can eat them without fear of gaining weight.
Ingredients
- 200 grams of lukewarm water
- A tablespoon of psillyum bran (11 grams)
- 3 teaspoons of sugar
- 3 tablespoons oil
- A teaspoon of dry yeast (I used Dr. Oetker)
- 100 grams of millet flour
- 100 grams of rice flour
- 2 tablespoons coconut butter
- A pinch of salt
- Jam and nuts for filling
Recipe Method
Mix lukewarm water, psillyum bran, yeast and a teaspoon of sugar in a larger bowl, cover and let it in a warm place for 20 minutes. I put it on the hot radiator. Mix the flours well. After the yeast has activated, add the salt, the rest of the sugar and half of the flour. Knead well, then add the oil and knead until it is incorporated, add another tablespoon of flour, form the dough into a ball, cover the bowl and leave it in a warm place again for 30 minutes. Powder the board with the rest of the flour and knead the dough a little more, then do the stretch and fold technique 2-3 times, with a break of 10 minutes between stages. So far you are familiar with my technique, it is similar, with slight changes in composition, for ciabatta, for buns, meat ”slippers”, pies and more. For the croissant dough we will proceed as follows: we divide it into 3 and from each piece we will spread a sheet so that the sheets are identical in shape and size. Spread a tablespoon of coconut butter over the first sheet, heated to room temperature so that it can be easily distributed, without deforming the dough. Put the second sheet over the first and do the same with another tablespoon of coconut butter, then put the third sheet so that all 3 sheets overlap perfectly. Bring the left and right edges to the inside so that they meet in the middle. We do the same with the top and bottom edges. Now we take the rolling pin and spread the ball of dough in a sheet up to one centimeter thick, round. We cut the strips like rays or petals, we put the filling on the thick side of the petal and we roll inwards, towards the thin part. Meanwhile, I heated the oven to 200 degrees celsius. Carefully place the croissants on the baking sheet, grease them with melted coconut butter and bake for 20 minutes. They come out tender and not very sweet, so we can enjoy the filling. Of course, if we want them sweeter, we can roll them in powdered sugar.