Dairy-Free Apricot Croissant
Indulge in the flaky, buttery goodness of our Dairy-Free Apricot Croissants—without a hint of dairy! Perfect for plant-based diets and those seeking a lighter twist on a classic pastry, these croissants boast golden, crisp layers achieved with coconut oil instead of traditional butter. Each bite reveals a sweet, tangy core of luscious apricot jam, making them an irresistible breakfast treat or afternoon pick-me-up. With a foolproof step-by-step process for laminating the dough and achieving that signature puff, this recipe ensures bakery-quality results at home. Serve them warm with your favorite dairy-free latte or as the star of your next brunch spread!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Instant yeast
- 50 grams Sugar
- 10 grams Salt
- 250 milliliters Unsweetened almond milk
- 250 grams Coconut oil, solid
- 150 grams Apricot jam
- 1 unit Egg replacer (equivalent to 1 egg) or 1 tbsp almond milk for glaze
Instructions
In a mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well to ensure even distribution of ingredients.
Warm the almond milk until lukewarm, then gradually add it to the dry ingredients, mixing until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
Form the dough into a ball, place it in a clean bowl, cover with a damp cloth, and let it rise for about 1 hour or until doubled in size.
While the dough rises, take the solid coconut oil and flatten it between two sheets of parchment paper to form a 20x20 cm square. Refrigerate until firm.
Once the dough has risen, punch it down to release air and roll it out into a 30x30 cm square on a lightly floured surface.
Place the chilled coconut oil square in the center of the dough. Fold the corners of the dough over the coconut oil, sealing it like an envelope.
Roll the dough out into a 20x60 cm rectangle, then fold it into thirds like a business letter. Wrap in plastic wrap and refrigerate for 30 minutes.
Repeat the rolling and folding process 2 more times, chilling the dough for 30 minutes after each fold.
After the final chill, roll the dough into a 30x40 cm rectangle. Cut into 12 triangles for croissants.
At the wide end of each triangle, place a tablespoon of apricot jam. Roll the dough from the wide end to the narrow tip, forming a crescent shape.
Arrange the croissants on a baking sheet lined with parchment paper, cover with a towel, and let them rise for 30-45 minutes.
Preheat your oven to 200°C (400°F). Brush each croissant with the egg replacer (or almond milk) for a glossy finish.
Bake the croissants for 20 minutes or until golden brown. Allow them to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
4648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.7 g | 332% | |
| Saturated Fat | 207.0 g | 1035% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4189 mg | 182% | |
| Total Carbohydrate | 540.5 g | 197% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 148.5 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 519 mg | 40% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 740 mg | 16% | |
*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.
