Nut-Free Vegan Croissants
Indulge in the delicate, flaky layers of these Nut-Free Vegan Croissants—an allergen-friendly twist on a French classic! Made entirely from plant-based, nut-free ingredients, these croissants are perfect for those avoiding nuts while still enjoying indulgent pastries. The recipe uses creamy plant-based butter and unsweetened oat milk to create irresistibly tender layers, formed through a traditional lamination process that guarantees bakery-quality results. With a golden, crisp exterior and a light, airy interior, these croissants take time and care to prepare but are well worth the effort. Serve them warm for breakfast, brunch, or as a delightful snack, and enjoy the perfect balance of vegan indulgence and culinary craftsmanship.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 50 grams Granulated sugar
- 10 grams Salt
- 7 grams Instant yeast
- 250 milliliters Unsweetened plant-based milk (e.g., oat milk)
- 250 grams Plant-based butter (cold, nut-free)
- 50 milliliters Water
- 30 milliliters Plant-based milk (for brushing)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and instant yeast.
Warm the plant-based milk and water to lukewarm (approximately 38-40°C or 100-104°F) and stir it into the dry ingredients to form a dough.
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
Shape the dough into a rectangle, wrap it in plastic wrap, and chill it in the refrigerator for 1 hour.
While the dough chills, take the plant-based butter and shape it into a flat, rectangular block about 20 cm by 15 cm. Use a rolling pin and parchment paper to achieve the correct shape. Chill it in the refrigerator until firm.
Once the dough and butter are cold, roll out the dough into a rectangle that's roughly 40 cm by 20 cm. Place the butter block in the center of the dough.
Fold the dough over the butter, encasing it completely. Seal the edges by pinching them together gently. Rotate the dough 90 degrees so the seam side faces you.
Roll the dough into a large rectangle, approximately 60 cm by 20 cm. Fold the dough into thirds like a letter. Wrap it in plastic wrap and chill it in the refrigerator for 1 hour.
Repeat the rolling and folding process (roll into a large rectangle, fold into thirds, and chill) two more times, chilling the dough for 1 hour between each turn. This process creates the flaky layers.
After the final fold and chill, roll the dough out to a thickness of about 5 mm. Cut the dough into triangles (base of 10 cm, height of 20 cm) using a sharp knife or pastry cutter.
Starting at the base of each triangle, roll the dough tightly toward the tip to form a crescent shape. Place the rolled croissants, tip side down, on a parchment-lined baking sheet.
Cover the croissants lightly with a clean kitchen towel and let them proof at room temperature for 1.5 to 2 hours, or until they've doubled in size.
Preheat the oven to 200°C (400°F). Lightly brush the croissants with plant-based milk for a golden finish during baking.
Bake in the preheated oven for 18-20 minutes, or until golden brown and flaky.
Remove the croissants from the oven and let them cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
3952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.2 g | 266% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5670 mg | 247% | |
| Total Carbohydrate | 452.5 g | 165% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 59.4 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 482 mg | 37% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 1023 mg | 22% | |
*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.
