Ingredients
Dough:
- 2 cups (240g) all-purpose flour
- 1 cup (100g) almond flour
- 1/2 cup (60g) unflavored whey protein powder
- 1 tablespoon (12g) sugar
- 1 teaspoon (5g) salt
- 2 1/4 teaspoons (7g) active dry yeast
- 3/4 cup (180ml) warm milk (or unsweetened almond milk)
- 1/4 cup (60g) Greek yogurt
- 1 large egg
Butter Layer:
- 1 cup (225g) unsalted butter, cold and sliced
Egg Wash:
- 1 egg, beaten
- 1 tablespoon (15ml) water
Instructions
1. Prepare the Dough:
- In a large mixing bowl, combine all-purpose flour, almond flour, whey protein powder, sugar, and salt.
- Dissolve the yeast in warm milk and let it sit for 5-10 minutes until frothy.
- Add the yeast mixture, Greek yogurt, and egg to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
2. Prepare the Butter Layer:
- Place the cold butter slices between two sheets of parchment paper.
- Using a rolling pin, pound and roll the butter into a rectangular shape, about 1/4 inch thick. Keep it chilled.
3. Roll and Fold:
- Roll out the rested dough into a rectangle twice the size of the butter layer.
- Place the butter in the center of the dough, fold the dough edges over the butter, and seal it completely.
- Roll the dough into a long rectangle and fold it into thirds, like a letter.
- Wrap the dough in plastic wrap and chill for 30 minutes.
- Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold.
4. Shape the Croissants:
- Roll the dough into a large rectangle, about 1/4 inch thick.
- Cut the dough into triangles (6-8 inches long) and roll each triangle from the base to the tip to form croissant shapes.
- Place the croissants on a baking sheet lined with parchment paper. Cover and let them rise for 1-2 hours until doubled in size.
5. Bake:
- Preheat the oven to 375°F (190°C).
- Brush the croissants with the egg wash.
- Bake for 15-20 minutes until golden brown and fully cooked.
6. Cool and Serve:
- Let the croissants cool on a wire rac
- Serve warm or store in an airtight container for up to 3 days.
Tips for Success
- Butter Temperature: Keep the butter cold to maintain the flaky layers in the croissant.
- Resting Time: Allow the dough to rest and chill properly to prevent the butter from melting.
- Protein Powder: Use a high-quality unflavored whey protein powder for the best results.
This recipe provides a high-protein twist on the classic croissant, making it a delicious and satisfying treat for breakfast or a snack. Enjoy your homemade high-protein croissants!
