Dairy-Free Croissant au Jambon
Indulge in the irresistible decadence of Dairy-Free Croissant au Jambon, a modern twist on the classic French ham croissant, crafted without butter or dairy products. Featuring a lush, flaky texture achieved with olive oil and almond milk, these buttery-tasting crescents are the perfect marriage of tradition and innovation. The delicate layers enfold a savory center of thinly sliced ham complemented by a hint of Dijon mustard, creating an unforgettable flavor contrast. With step-by-step instructions for homemade laminated dough and a golden egg-wash finish, these croissants are perfect for dairy-free diets without compromising on taste. Ideal for breakfast, brunch, or even a quick snack, serve them warm and enjoy the authentic French bakery experience from the comfort of your kitchen!
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Recipe Information
Ingredients
- 1 cup Almond Milk
- 2.25 teaspoons Active Dry Yeast
- 2 tablespoons Granulated Sugar
- 4 cups All-purpose Flour
- 1.5 teaspoons Salt
- 0.5 cup Olive Oil
- 8 ounces Thinly Sliced Ham
- 4 tablespoons Dijon Mustard
- 1 large Egg
- 1 tablespoon Water
Instructions
Warm the almond milk in a saucepan until it's lukewarm (about 110°F/45°C), then remove from heat.
In a small bowl, combine the warm almond milk, active dry yeast, and 1 tablespoon of sugar. Allow it to sit for about 5-10 minutes until it becomes foamy.
In a large mixing bowl, combine the all-purpose flour, salt, and the remaining tablespoon of sugar.
Create a well in the center of the flour mixture and add the yeast mixture and olive oil. Mix until a dough forms, then knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
After the first rise, punch down the dough and roll it out into a large rectangle about 1/4 inch thick.
Fold the dough in thirds like a business letter, then rotate it 90 degrees, roll it out again, and fold in thirds once more. This will help create layers.
Wrap the dough in cling film and refrigerate for 30 minutes.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Remove the dough from the fridge and roll it out into a large rectangle, then cut the dough into triangles (8-10 inches base).
Spread a thin layer of Dijon mustard over each triangle, place a slice of ham on top, and roll from the base to the tip, forming a croissant shape.
Place the croissants on the prepared baking sheet, with the tip underneath to prevent unrolling in the oven.
In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Lightly brush the egg wash over each croissant using a pastry brush.
Bake the croissants in the preheated oven for about 15-20 minutes, until they are golden brown.
Allow them to cool slightly on a wire rack before serving. Enjoy your dairy-free croissants warm or at room temperature!
Nutrition Facts
Calories |
3495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.6 g | 185% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 7524 mg | 327% | |
| Total Carbohydrate | 414.1 g | 151% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 29.0 g | ||
| Protein | 119.8 g | 240% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 576 mg | 44% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 1615 mg | 34% | |
*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.
