Dairy-Free Sausage Croissants
Indulge in the flaky, buttery perfection of Dairy-Free Sausage Croissants, a recipe that redefines comfort food with its dairy-free twist. Designed for those who love golden layers of homemade pastry but prefer plant-based options, these croissants feature a coconut oil-based dough and are filled with savory dairy-free sausage links for a satisfying bite in every roll. The step-by-step process includes folding and chilling techniques reminiscent of traditional croissant-making, ensuring a professional-grade puff. Each croissant is brushed with almond milk before baking to achieve a perfectly crisp and golden crust. Ideal for breakfast spreads, brunch gatherings, or on-the-go snacks, these dairy-free delights serve as a testament to the fact that indulgence can pair beautifully with dietary mindfulness.
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Recipe Information
Ingredients
- 100 grams coconut oil
- 300 grams all-purpose flour
- 7 grams active dry yeast
- 25 grams sugar
- 5 grams salt
- 120 milliliters warm water
- 8 pieces dairy-free sausage links
- 30 milliliters unsweetened almond milk
Instructions
In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for about 10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and mix until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm, draft-free area for about 1 hour or until doubled in size.
Once risen, punch down the dough and roll it out on a floured surface into a large rectangle about 1/4 inch thick.
Spread 75 grams of softened coconut oil over two-thirds of the rolled-out dough.
Fold the un-oiled third of the dough over the center portion, and then fold the remaining third over the top, like folding a letter.
Rotate the dough 90 degrees and roll it out again to a rectangle. Spread the remaining coconut oil in the same manner and fold the dough in the same pattern.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 200°C (400°F).
On a lightly floured surface, roll out the dough to a large rectangle approximately 25cm x 50cm in size.
Cut the dough into triangles of roughly equal size.
Place a sausage link at the wide end of each triangle and roll them up towards the point.
Place the croissants on a baking tray lined with parchment paper, seam-side down.
Lightly brush each croissant with almond milk for a golden finish.
Bake in the preheated oven for about 15-20 minutes or until golden brown and cooked through.
Allow the croissants to cool for a few minutes before serving.
Nutrition Facts
Calories |
3313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.8 g | 234% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5194 mg | 226% | |
| Total Carbohydrate | 281.5 g | 102% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 33.6 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 258 mg | 20% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 1674 mg | 36% | |
*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.
