Dairy-Free Croissant with Jam
Indulge in the buttery, flaky perfection of a classic pastry with a plant-based twist—this Dairy-Free Croissant with Jam will become your new favorite brunch or snack-time treat. Made with creamy vegan butter and enriched with unsweetened soy milk, these croissants boast delicate layers that rise beautifully for an ultra-light texture. The recipe incorporates easy-to-follow techniques for folding and laminating the dough to achieve bakery-quality flakiness. Each croissant is filled with a dollop of your favorite fruit jam—be it sweet strawberry or tangy apricot—adding a burst of fruity goodness to every bite. Perfect for those seeking a vegan or lactose-free alternative, these croissants bake to golden perfection in just 20 minutes after their final rise. Serve them fresh from the oven with a cup of tea or coffee for an irresistible dairy-free delight.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Instant yeast
- 50 grams Sugar
- 10 grams Salt
- 250 ml Unsweetened soy milk
- 250 grams Vegan butter, chilled
- 100 grams Fruit jam of choice (e.g., strawberry, apricot)
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well to incorporate the ingredients evenly.
Warm the soy milk until lukewarm, then gradually pour it into the dry ingredients while stirring to form a dough.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
Shape the dough into a ball, place it in a bowl, cover with a clean cloth, and let it rise in a warm place for about 1 to 2 hours or until doubled in size.
Once the dough has risen, punch it down to remove excess air, then roll it into a rectangle, roughly 25x12 inches.
Take the chilled vegan butter and place it between two sheets of parchment paper. Using a rolling pin, flatten it into a rectangle measuring approximately 8x12 inches.
Position the butter rectangle in the center of the rolled dough. Fold the edges of the dough over the butter, enclosing it completely.
Roll the dough lengthwise until you achieve a rectangle approximately 25x12 inches. Fold this rectangle into thirds, much like a letter, then wrap it in plastic and refrigerate for 30 minutes.
After chilling, roll out the dough again into a 25x12 inch rectangle, fold into thirds, and refrigerate for another 30 minutes. Repeat this step two more times to create flaky layers.
After the final chilling, roll out the dough to a thickness of about 1/4 inch. Trim the edges to make an even rectangle and divide this into 12 triangles.
Place about a teaspoon of jam at the wide end of each triangle.
Starting from the wider end, roll each triangle towards the tip, forming crescent shapes. Place on a baking sheet lined with parchment paper, ensuring the tip is tucked under.
Cover the croissants loosely with a cloth and allow them to rise again for 30 minutes until slightly puffy.
Preheat the oven to 200°C (390°F).
Bake the croissants for 15 to 20 minutes or until golden brown and flaky. Rotate the baking sheet halfway through baking to ensure even cooking.
Remove from the oven and let cool slightly before enjoying your delicious dairy-free croissants with jam.
Nutrition Facts
Calories |
4170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.1 g | 264% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5672 mg | 247% | |
| Total Carbohydrate | 504.9 g | 184% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 102.0 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 398 mg | 31% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 1066 mg | 23% | |
*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.
