High Protein Vegan Croissants
Indulge in the flakiness and rich flavor of these High Protein Vegan Croissants, a plant-based twist on the classic pastry that’s both satisfying and nutritious. Made with bread flour and a clever addition of protein-packed vegan protein powder, these croissants are perfect for fueling your day. Layered with cold vegan butter and crafted through traditional techniques like folding and rolling, they boast irresistibly light and airy textures with a golden, buttery finish thanks to a touch of aquafaba. Whether enjoyed plain or paired with jam, these dairy-free croissants make for a delightful breakfast or snack. With step-by-step guidance, you’ll master creating these bakery-worthy treats in your own kitchen, all while embracing vegan living without compromising on the classic decadence.
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Recipe Information
Ingredients
- 300 g Bread flour
- 50 g Vegan protein powder (unflavored or vanilla)
- 30 g Granulated sugar
- 1 tsp Salt
- 7 g Instant yeast
- 120 ml Unsweetened almond milk (or other plant milk)
- 50 ml Water (lukewarm)
- 150 g Vegan butter (cold, cubed)
- 2 tbsp Aquafaba (chickpea water, for brushing)
Instructions
1. In a mixing bowl, combine bread flour, vegan protein powder, sugar, salt, and instant yeast.
2. In a small pot, heat almond milk and water until lukewarm (around 35–40°C). Add the liquids to the dry ingredients and mix until a soft dough forms.
3. Knead the dough on a lightly floured surface for about 8-10 minutes, or until smooth and elastic. Form the dough into a ball, place it in a lightly oiled bowl, cover, and let it rise for 1 hour or until doubled in size.
4. While the dough is rising, prepare the vegan butter block: Place the cubed cold vegan butter between two sheets of parchment paper. Use a rolling pin to flatten and shape the butter into a rectangle about 15x20 cm (6x8 inches). Chill the butter block in the refrigerator until firm.
5. Once the dough has risen, roll it out onto a floured surface into a rectangle roughly 30x40 cm (12x16 inches). Place the chilled butter block on one half of the dough and fold the other half over it, enclosing the butter.
6. Roll the dough out gently, keeping the butter inside, into a longer rectangle (about 20x50 cm or 8x20 inches). Perform a book fold by folding one short end into the center, then folding the other end to meet in the middle, and folding the dough in half like a book. Wrap the dough in plastic wrap and chill for 30 minutes.
7. Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold. Each fold creates layers that will make the croissants flaky.
8. After the final chill, roll the dough out into a large rectangle about 25x50 cm (10x20 inches) and cut it into 8 triangles. Starting at the base of each triangle, roll the dough toward the tip to form a crescent shape.
9. Place the croissants on a baking tray lined with parchment paper. Cover them with a clean kitchen towel and let them proof for 1 hour, or until puffy.
10. Preheat the oven to 200°C (390°F). Brush the croissants with aquafaba for a golden finish.
11. Bake the croissants in the preheated oven for 15-20 minutes, or until golden brown and crispy on the outside.
12. Let the croissants cool slightly before serving. Enjoy them warm or at room temperature!
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.3 g | 163% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3792 mg | 165% | |
| Total Carbohydrate | 265.4 g | 97% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 30.9 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 364 mg | 28% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 647 mg | 14% | |
*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.
