Dairy-Free Almond Croissant
Indulge in the delicate, buttery goodness of these Dairy-Free Almond Croissants, a plant-based twist on the classic French pastry. Made with creamy almond milk and rich dairy-free butter, these flaky croissants boast an irresistibly golden exterior and a soft, layered interior. Filled with a luscious almond filling made from almond flour, powdered sugar, and vanilla extract, and topped with slivered almonds for extra crunch, they’re perfect for breakfast or an elegant brunch spread. The recipe features a traditional lamination process for authentic flakiness and only uses wholesome, dairy-free ingredients, making it a treat everyone can enjoy. Ready in just over two hours, these croissants are sure to become a staple for those seeking vegan baked delights without compromising on flavor or texture.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Active dry yeast
- 250 ml Almond milk
- 50 grams Granulated sugar
- 10 grams Salt
- 300 grams Dairy-free butter
- 100 grams Almond flour
- 100 grams Powdered sugar
- 5 ml Vanilla extract
- 50 grams Slivered almonds
Instructions
In a small bowl, dissolve the yeast in 50 ml of warm almond milk. Let it sit for 5 minutes until foamy.
In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture and remaining almond milk. Knead the dough for about 10 minutes until it's smooth and elastic.
Cover the dough with a plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, beat the dairy-free butter to make it pliable. Shape it into a rectangle, wrap it in plastic, and refrigerate.
Deflate the dough and roll it out on a floured surface into a large rectangle slightly thicker than the butter block. Place the butter in the center, fold the dough edges over the butter, sealing it.
Roll the dough back out into a large rectangle. Fold it into thirds like a letter. Wrap it in plastic wrap and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, chilling for 30 minutes between each set of folds.
For the almond filling, mix almond flour, powdered sugar, and vanilla extract in a bowl until smooth.
After the final roll, cut the dough into triangles. Spread a small amount of almond filling on each triangle. Roll up each triangle from the wide end to form a croissant shape.
Place croissants on a baking tray lined with parchment paper. Cover and let them rise for about 30 minutes.
Preheat oven to 200°C (400°F). Brush croissants with a bit of almond milk and sprinkle with slivered almonds.
Bake in the preheated oven for 15-20 minutes, or until golden brown and flaky.
Allow the croissants to cool slightly before serving.
Nutrition Facts
Calories |
5536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.5 g | 407% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6022 mg | 262% | |
| Total Carbohydrate | 586.5 g | 213% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 172.7 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 802 mg | 62% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 1185 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
