|Nutritional Guidelines (per serving)|
|Servings: Serves 20|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Could there be a more classic French dish than a warm, flaky buttery croissant? Though they are made and eaten all around the world, yet undeniably are quintessentially French.
This herbed croissants recipe gives a garden fresh twist to traditional croissants and taken them away from the breakfast table and to the lunch or dinner one as a scrumptious option for serving with soups, salads or a sandwich. They are also a great way to jazz up your dinner and impress your guests.
- 4 teaspoons yeast (instant dried)
- 1/2 cup water (lukewarm)
- 3 1/2 cups flour (bread)
- 1/2 cup milk
- 1/3 cup sugar (granulated)
- 3 tablespoons butter (melted and cooled)
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons sage (dried)
- 1 cup butter (softened)
- Egg Wash:
- 1 egg
- 2 tablespoons milk
How to make garden herb croissants:
Dissolve the yeast in the warm water for 5 minutes. Add the bread flour, milk, sugar, melted butter, salt, and herbs to the dissolved yeast and water and mix the dough on medium speed for about 2 minutes. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to fold a shape.
Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes. Roll the dough into a 10-inch by 15-inch rectangle, and then cover it loosely and allow it to rise for 40 minutes.
Brush the rectangle with the softened butter and then fold the dough into thirds, like a letter. Roll the long, thin rectangle back into the original 10-inch by 15 shapes. Fold the dough into thirds, again, and then cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour. Repeat this process one more time.
Using a sharp knife, cut the dough diagonally to make 20 triangles. Pull the tip of each triangle taut and then roll the croissants up from the base curving the ends slightly to make a crescent shape. Arrange each finished croissant on a lightly greased baking sheet with at least 1 1/2 inches between each pastry. Cover them loosely with plastic wrap and allow them to rise for 45 minutes to 1 hour until they are nearly doubled in size.
Preheat the oven to 375F. Whisk the egg and 2 tablespoons milk together to make an egg wash. Brush the egg wash across the surface of each pastry. Bake the croissants for 14 to 16 minutes, until they are puffed and golden brown.