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Add a photoServings: 8
Ingredients
- 6 1/2 ounce half and half
- 1 stick butter
- 3 c. all-purpose flour
- 2 large eggs
- 1 1/2 T dry yeast
- 1 1/4 T sugar
Directions
- Heat the half and half to approximately 100 degrees. Mix with yeast, melted butter. Whisk in large eggs; hold one egg white. Mix with dry ingredients to a dough; knead well. Rise till double in size (30-45 min). Knead well, then split dough in half.With rolling pin roll thin, round shape. Cut in 8 wedges. Roll each croissant so tip is at the bottom. Place on greased cooking sheet and rise again. Before baking, brush with egg white and sprinkle with poppy seed. Bake at 450 degrees for approximately 15 min till light brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 8 servings | |
| Calories 324 | |
| Calories from Fat 139 | 43% |
| Total Fat 15.82g | 20% |
| Saturated Fat 9.37g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 109mg | 5% |
| Potassium 115mg | 3% |
| Total Carbs 37.81g | 10% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.92g | 1% |
| Protein 7.48g | 12% |
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