Try this Croissants with jam recipe, or contribute your own.
Suggest a better descriptionMix and ferment sourdough for 3 hours with 86°F. Then add other products to sourdough and knead the soft dough. Ferment the dough for 2 hours with 80 degrees F, punching it twice.
Divide the ripe dough by 3-4 pieces, roll each piece in a circle.
Initially divide each circle by 4 parts, then half each part. You may divide as many times as you want, depending on the size of croissants you want.
Place jam in every part.
Roll every par, shaping it as a croissant. Place all the croissants in an oiled baking paper. Leave it to proof for 86-113 degrees F then lubricate by the egg.
Bake in the oven preheat to 392-428 degrees F for 30 minutes or to ruddy crust.
Place it in a grill for baking to cool.
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Serving Size: 1 Serving (61g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 214 | ||
Calories from Fat: 79 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 27.4mg | 8 % | |
Sodium 12.5mg | 0 % | |
Potassium 73.7mg | 2 % | |
Total Carbohydrate 30.2g | 9 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 29.1g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 214
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