Dairy-Free Biscoff Croissant
Indulge in the buttery, flaky decadence of a **Dairy-Free Biscoff Croissant**, a plant-based twist on the classic French treat that will elevate your breakfast game. These golden pastries feature layers of tender, dairy-free dough enveloping a rich ribbon of creamy Biscoff spread—perfect for satisfying sweet cravings while maintaining dietary preferences. Crafted with vegan butter and milk alternatives, this recipe utilizes traditional lamination techniques to achieve a light and airy texture, ensuring every bite is irresistibly crisp and buttery. Whether you’re serving these as a delightful brunch centerpiece or an elegant dessert, their caramelized aroma and nutty spiced filling promise to enchant both vegan and non-vegan palates alike. Serve warm, fresh from the oven, for an unforgettable dairy-free indulgence.
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Recipe Information
Ingredients
- 300 grams all-purpose flour
- 7 grams active dry yeast
- 30 grams sugar
- 5 grams salt
- 150 milliliters dairy-free milk
- 200 grams dairy-free butter
- 150 grams Biscoff spread
- 50 grams all-purpose flour (for rolling)
- 20 milliliters dairy-free milk (for brushing)
Instructions
1. In a large mixing bowl, combine 300 grams of all-purpose flour, 7 grams of active dry yeast, 30 grams of sugar, and 5 grams of salt.
2. Warm 150 milliliters of dairy-free milk until lukewarm, and add to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth. Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place for 1 hour or until it doubles in size.
4. While the dough is rising, place 200 grams of dairy-free butter between two sheets of parchment paper. Use a rolling pin to flatten it into a rectangle about 1 cm thick. Leave it in the fridge to firm up.
5. Once the dough has risen, roll it into a rectangle approximately 30 x 40 cm on a lightly floured surface.
6. Place the chilled butter rectangle in the center of the dough. Fold over the edges of the dough to enclose the butter completely.
7. Roll the dough out to a thickness of about 1 cm and fold it into thirds, as you would a letter. Cover and chill for 30 minutes.
8. Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn.
9. After the final chilling, roll the dough into a large rectangle around 30 x 40 cm. Cut into 8 even triangles.
10. Spread approximately 15 grams of Biscoff spread onto each triangle.
11. Starting from the base, roll each triangle up into a croissant shape and place them on a baking tray lined with parchment paper.
12. Cover the croissants with a cloth and let them rise for another 30-45 minutes until puffy.
13. Preheat your oven to 200°C (390°F). Brush the croissants with dairy-free milk for a golden finish.
14. Bake the croissants for 18-20 minutes or until golden brown and fully baked.
15. Allow them to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
3764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.8 g | 286% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3684 mg | 160% | |
| Total Carbohydrate | 384.8 g | 140% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 89.5 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 266 mg | 20% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 711 mg | 15% | |
*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.
