Low Fat Vegan Croissants
Indulge in the guilt-free decadence of these Low Fat Vegan Croissants—perfectly flaky and delightfully light! Crafted with wholesome ingredients like unsweetened applesauce and olive oil, these dairy-free croissants bring all the buttery richness you crave without compromising on health-conscious choices. Laminated with vegan butter and layered for ultimate flakiness, this recipe ensures you’ll enjoy bakery-quality results in your own kitchen. From the delicate rise to the golden-brown finish, these croissants make for the ideal breakfast or brunch treat. Plus, they cater to a plant-based lifestyle while remaining lower in fat compared to traditional pastries. Whether enjoyed fresh out of the oven or paired with your favorite jams and spreads, these vegan croissants are sure to impress!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 50 grams Bread flour
- 7 grams Instant yeast
- 15 grams Coconut sugar (or any granulated vegan sugar)
- 150 milliliters Warm unsweetened almond milk
- 6 grams Salt
- 50 grams Unsweetened applesauce
- 20 grams Olive oil (or melted coconut oil)
- 100 grams Vegan butter (softened but solid)
Instructions
In a large mixing bowl, combine the all-purpose flour, bread flour, instant yeast, coconut sugar, and salt. Mix well to distribute the dry ingredients evenly.
Add the warm almond milk, applesauce, and olive oil to the dry ingredients. Mix until the dough begins to come together. Knead the dough on a floured surface for about 8-10 minutes until it's smooth and elastic.
Shape the dough into a ball and place it into a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm spot for about 1 hour, or until it doubles in size.
While the dough is rising, prepare the vegan butter for laminating. Place the softened vegan butter between two sheets of parchment paper and roll it into a rectangular block about 1/2 inch thick. Refrigerate the butter until firm but still pliable.
Once the dough has risen, punch it down to release the air. Roll the dough into a rectangle twice as large as your butter block. Place the chilled butter in the center of the dough. Fold the dough over the butter, completely encasing it, and seal the edges.
Gently roll out the dough into a larger rectangle, being careful not to tear it. Fold the rectangle into thirds like a letter, cover it with plastic wrap, and refrigerate for 30 minutes.
Repeat the rolling and folding process (turns) three more times, refrigerating the dough for 30 minutes between each turn. This creates the flaky layers of the croissants.
After the final turn, roll out the dough to approximately 1/4 inch thick. Cut the dough into long triangles (about 4 inches wide at the base). Roll each triangle tightly from the base to the tip to form the classic croissant shape.
Place the shaped croissants onto a baking sheet lined with parchment paper. Cover lightly and allow them to proof for 30-45 minutes, or until slightly puffed.
Preheat your oven to 375°F (190°C). Brush the croissants with a bit of almond milk for a golden finish.
Bake the croissants for 18-20 minutes, or until golden brown and flaky. Remove them from the oven and let them cool slightly before serving.
Nutrition Facts
Calories |
2137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3088 mg | 134% | |
| Total Carbohydrate | 258.9 g | 94% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 20.5 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 334 mg | 26% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 423 mg | 9% | |
*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.
