The Keto Iron Chef’s Keto-Crozels

The Keto Iron Chef's Keto-Crozels
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The Keto Iron Chef's Keto-Crozels

  • Servings: 3
  • Difficulty: moderate
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The Keto Iron Chef's Keto-Crozels

(3 serving size)
A hybrid of Croissant and Pretzels in a Ketofied Way

* For Crozza Dough
Dry Ingredients
30g Casein Protein Isolate
20g Whey Protein Isolate
10g Egg White Powder
10g Egg Yolk Powder
30g Inulin Powder
3g Psyllium Husk
2g Xanthan Gum
2g Salt
2g Vanilla Extract
5g Sucralose
2g Instant Dry Yeast
* Note : The first 7 ingredients above are the Keto-Flour formula for this recipe
For crisper crust the Keto-Flour can be changed into this formula : 45g Wheat Protein Isolate 8000, 30g Casein Protein Isolate, 15g Whey Protein Isolate, 15g Egg White Powder, 15g Egg Yolk Powder, 30g Inulin Powder

Wet Ingredients
40g VERY COLD WATER (to suspend the yeast leavening action over the dough, during the rolling & folding process)
20g Coconut Milk
8g Butter

* For Pastry Batter
Dry Ingredients
50g Keto-Flour (half the quantity from the Keto-Flour formula listed above)
1g Salt
1g Vanilla Extract
3g Sucralose

Wet Ingredients
10g Coconut Oil
40g Butter

* For Crozels Topping
Sesame seeds
Grated Cheddar Cheese
Cinnamon Powder

* Egg Wash
1 Egg Yolk
1 tsp Coconut Milk

* For Crozels Dough
Whisk all dry ingredients on a medium bowl. Add water and coconut milk mixture gradually and stir using spatula until a rough dough formed, then switch using hand to knead the dough until elastic. Add the softened butter and knead again until smooth

Rest the dough for 10 minutes at the refrigerator

The Keto Iron Chef's Keto-Crozels

Divide the rested dough into 3 equal parts. Then using a pasta machine, roll each dough into stage 5 – 6 setting on the pasta machine

The Keto Iron Chef's Keto-Crozels

Rest the rolled dough back in the refrigerator for another 10 minutes

* For Pastry Batter
On a small bowl, combine Keto-Flour with butter using spatula, until a rough batter formed. Add the coconut oil and mix again until completely combines

Rest the batter for 10 minutes at the refrigerator

The Keto Iron Chef's Keto-Crozels

* Assemble
On a silicone pad, spread the pastry batter evenly over the rolled dough

Fold the dough from the longest side forming a rope and press each end using finger to seam. Shape into a pretzels and rest the dough in a warm spot for 20 – 30 minutes until it rise

Preheat the oven into 300F

The Keto Iron Chef's Keto-Crozels

Give an egg wash over risen Crozels dough, then sprinkle each Crozels with 3 different topping, such as sesame seeds, grated cheddar cheese and cinnamon powder

Bake for 20 minutes, until golden brown

Serve with black coffee or green tea


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