Dairy-Free Glazed Croissant
Indulge in the flaky perfection of these Dairy-Free Glazed Croissants, a vegan-friendly twist on the classic French pastry. Featuring a rich dough made with unsweetened almond milk and layered with dairy-free margarine, these croissants are irresistibly light and buttery without any animal products. After baking to golden-brown perfection, they’re finished with a tangy lemon glaze for a touch of sweetness and shine. Perfect for breakfast, brunch, or an elegant snack, this recipe walks you through the dough-folding and rolling techniques that create the signature layers. With no dairy required, these croissants are a must-try for pastry lovers seeking a plant-based option!
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 10 grams active dry yeast
- 60 grams granulated sugar
- 8 grams salt
- 250 ml unsweetened almond milk
- 250 grams dairy-free margarine
- 1 teaspoon vanilla extract
- 100 grams confectioners' sugar
- 1 tablespoon lemon juice
- 2 tablespoons water
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and yeast.
Warm the almond milk until it's room temperature, and add it along with the vanilla extract to the dry ingredients. Mix until a dough forms.
Knead the dough on a lightly 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 60 minutes, or until doubled in size.
While the dough is rising, prepare the margarine block. Place the dairy-free margarine between two sheets of parchment paper and roll it into a 20 cm square. Chill in the refrigerator until firm.
Once the dough has risen, punch it down gently and roll it into a 30 cm square on a floured surface.
Place the chilled margarine block in the center of the dough. Fold the corners of the dough over the margarine block to enclose it completely.
Roll the dough into a rectangle (approximately 20 x 60 cm). Fold the top third of the dough down to the center, then fold the bottom third over the top, like a business letter.
Wrap the dough in plastic wrap and refrigerate for 40 minutes to rest.
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
After the final rest, roll the dough out to a large rectangle (45 x 20 cm) and cut into triangles (base about 10 cm wide).
Starting at the base of each triangle, roll the dough towards the point, shaping them into croissants.
Place the croissants on a baking tray lined with parchment paper, cover lightly with plastic wrap, and let rise for about 30 minutes.
Preheat oven to 200°C (400°F).
Bake croissants for 15-20 minutes until they are puffed and golden brown.
While the croissants are baking, prepare the glaze. Whisk together the confectioners' sugar, lemon juice, and water until smooth.
Once the croissants are done baking, remove from oven and brush them with the glaze while still warm.
Let the croissants cool slightly before serving.
Nutrition Facts
Calories |
4043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.8 g | 216% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4906 mg | 213% | |
| Total Carbohydrate | 562.3 g | 204% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 162.2 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 551 mg | 42% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 757 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.
