Unique Matcha Croissants: Buttery & Flaky French Croissants Recipe | How To Cuisine

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can be lower in saturated fat, while shortening is often cheaper.

Pour the milk and water into a measuring cup and warm it up for 30 seconds in the microwave (or until lukewarm). Stir in the dry yeast with a spoon to combine, and set aside.

Add the bread flour, xylitol, salt, and honey into a large stand mixing bowl and mix briefly using the hook attachment.

Add the yeast mixture and knead for about 5 minutes at medium speed.

When the dough no longer sticks to the sides of the bowl, slowly add the 2.6 oz (75g) of butter and knead for another 5 to 8 minutes (or until the butter is fully incorporated).

Pre-fold some parchment paper in a 13.7 x 9.8 in (35 x 25 cm) rectangle. Then, re-open it and place the dough in the center. Gently press it down with your hand, fold the parchment paper back into a rectangle, and use a rolling pin to shape the dough into that rectangle. Then, refrigerate for at least 2 hours.

Next, pre-fold some more parchment paper in a 7.8 x 5.9 in (20 x 15 cm) rectangle. Re-open it and place the 10.6 oz (300g) of butter in the center. Fold the parchment paper back into a rectangle and roll out the butter to fit the rectangle shape perfectly using a rolling pin. Finally, place the butter rectangle back into the refrigerator for 30 minutes.

Place the chilled dough on a floured surface and slightly elongate the rectangle with a rolling pin.

Place the butter in the center of the dough and fold over each side of the dough to cover the top of the butter. Then, press the sides of the dough together to completely seal the butter in.

Roll out the dough into a longer rectangle about ½ inch thick. For the first fold, we make a 'double turn' (also called 'book fold'). Fold each side of the dough over to meet in the middle. Then, fold one side over to meet the other side. Cover the dough with cling wrap and refrigerate for at least 90 minutes.

For the last folding, rotate the dough 90 degrees and make a single turn. To do this, fold one side down to ⅓ of the dough and fold the other side over.

Then, roll out the dough into a 15 x 9.8 in (40 x 30 cm) rectangle. Using a ruler and a sharp paring knife, make a small notch every 3.1 in (8 cm) on one of the longer sides of the rectangle.

Next, make a small notch every 3.1 in (8 cm) on the opposite side and with an offset of 1.57 in (4 cm) from the edge.

Finally, cut the triangles using a sharp and long chef's knife (or pizza wheel). They should be isosceles triangles.

Shaping the croissants one at a time, gently elongate the triangles with your fingers, make a little notch on the smaller side.

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