Karen Bornarth's and Roger Gural's Croissants Recipe

Name: Karen Bornarth's and Roger Gural's Croissants Recipe
Yield: 32 servings
Ingredients: All Purpose Flour; Milk; Sugar; Instant Yeast; Active Dry Yeast; Salt; Malt Syrup; Butter

Serious Eats

Serves: 32 Save

Ingredients (8)

1000 grams white flour (A.P.)
200 grams milk, cold
380 grams water, lukewarm
130 grams sugar
18 grams instant yeast (you can substitute 22 grams of active dry yeast)
22 grams salt
5 grams malt (optional)
40 grams butter, cut into pieces

Directions

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Dietary Information

Nutrition Facts

1 Serving

Macronutrients

Protein

15%

30%

Carbs

58%

40%

Fats

27%

30%

Positive Nutrients

Protein

9.5g

18.9% DV

Dietary Fiber

3.6% DV

Polyunsaturated Fat

0.5g

2.4% DV

Monounsaturated Fat

1.9g

4.3% DV

Vitamin D

97.2mcg

486.1% DV

Iron

1.5mg

8.5% DV

Vitamin B12

0.9mcg

35.8% DV

Calcium

220.8mg

17% DV

Vitamin B6

0.1mg

5.3% DV

Magnesium

26.3mg

6.3% DV

Vitamin C

0mg

0% DV

Folate/Folic Acid

48.1mcg

12% DV

Vitamin A

340.7mcg

37.9% DV

Thiamin B1

0.4mg

32.9% DV

Riboflavin

0.5mg

38.5% DV

Negative Nutrients

Trans Fat

Meets DV

Sugars

13.8g

27.5% DV

Saturated Fat

4.2g

21.2% DV

Sodium

349.5mg

15.2% DV

Carbohydrates

37.3g

13.6% DV

Total Fat

7.6g

9.7% DV

Cholesterol

21.7mg

7.2% DV

Karen Bornarth's and Roger Gural's Croissants Recipe

Ingredients (8)

Directions

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