Homemade butter croissants and pain au chocolat!

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.

Sprinkle yeast into warm water and stir. Add sugar and stir again. Let sit until creamy (about 5 minutes).

In a large mixing bowl, combine all-purpose flour, diastatic malt powder, potato flour, and vital wheat gluten. Mix well.

Once yeast is activated, stir and add to dry mixture. Mix until combined, then add salt and mix again.

Transfer dough to a food processor and pulse for 1 minute. Flatten dough and add softened butter, then pulse for another 30 seconds.

Shape dough into a smooth ball and refrigerate for 30 minutes.

Prepare an 8x8 inch square on parchment paper. Pound cold butter into a flat square and encase it in the parchment. Chill again.

Roll out dough into an 8x16 inch rectangle. Freeze for 30 minutes.

Remove dough from freezer and place on a floured surface. Check consistency of butter and dough.

Place butter in the center of the dough. Fold bottom half up and top half down to encase the butter. Roll out to an 8x20 inch rectangle.

Fold the dough in thirds, then in half, and refrigerate for 30 minutes.

Cooking Techniques

Equipment Needed

Allergens