Dairy-Free Homemade Baked Croissants
Indulge in the buttery, flaky goodness of **Dairy-Free Homemade Baked Croissants**—a perfect treat for those seeking a plant-based twist on this classic pastry. Crafted with almond milk, dairy-free butter, and aquafaba, this recipe recreates the delicate layers and golden richness of traditional croissants without any dairy. The process highlights a meticulous folding technique to achieve the signature laminated dough, while an overnight chill ensures optimal texture and flavor. Whether enjoyed with a dollop of jam for breakfast or as an elegant addition to brunch, these croissants deliver bakery-quality results with a homemade touch. Perfect for vegans or anyone exploring dairy-free delights, this recipe guarantees satisfaction bite after bite!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Instant yeast
- 10 grams Salt
- 50 grams Sugar
- 250 milliliters Unsweetened almond milk
- 30 milliliters Vegetable oil
- 250 grams Dairy-free butter
- 30 grams Aquafaba (chickpea brine)
Instructions
In a large mixing bowl, combine the flour, instant yeast, salt, and sugar. Mix well to ensure the dry ingredients are evenly distributed.
In a separate bowl, combine unsweetened almond milk and vegetable oil, then gently heat the mixture until lukewarm.
Pour the warm almond milk and oil mixture into the dry ingredients. Stir together until a rough dough forms.
Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 1 hour or until doubled in size.
Once the dough has risen, punch it down to expel any air bubbles. Place it onto a lightly floured surface and roll it out into a large rectangle about 1 cm thick.
Spread a third of the dairy-free butter over two-thirds of the dough, leaving a butter-free edge on one side.
Fold the unbuttered portion of the dough over the middle third, then fold the remaining third over the top to create layers. Rotate the dough 90 degrees, roll it out again, and repeat the buttering and folding process two more times.
Wrap the folded dough in plastic wrap and refrigerate for at least 6 hours or overnight to firm up.
Once chilled, roll the dough out into a large rectangle, approximately 30x40 cm. Use a sharp knife or pizza cutter to cut the dough into 12 triangles.
Starting at the wide end of each triangle, roll it up towards the point to form the classic croissant shape. Curve the edges slightly inward.
Place the shaped croissants on a baking sheet lined with parchment paper and let them proof at room temperature for 1-2 hours until puffy.
Preheat the oven to 200°C (390°F).
Before baking, brush each croissant with aquafaba to give them a golden color.
Bake for 15-20 minutes until the croissants are golden brown and flaky.
Allow the croissants to cool slightly before serving. Enjoy your dairy-free homemade croissants!
Nutrition Facts
Calories |
4175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.7 g | 296% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5719 mg | 249% | |
| Total Carbohydrate | 450.0 g | 164% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 51.2 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 546 mg | 42% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 574 mg | 12% | |
*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.
