Sugar-Free Vegan Croissants
Indulge guilt-free with these irresistible Sugar-Free Vegan Croissants, a plant-based twist on the classic pastry that’s as flaky and buttery as its traditional counterpart—without the sugar or animal products! Perfect for breakfast or brunch, this recipe combines simple ingredients like unsweetened almond milk, chilled vegan butter, and sugar-free maple syrup to create a light, airy dough layered with rich buttery goodness. The key to their signature flakiness lies in the artful process of folding and chilling the dough to achieve beautiful, crisp layers. These croissants offer the perfect balance of texture and flavor, making them a standout treat for vegans and those seeking refined sugar-free options. Serve them warm, fresh out of the oven, alongside your favorite jam or a steaming cup of coffee for an unforgettable start to the day.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1 cup Unsweetened almond milk
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Salt
- 1 cup Vegan butter (chilled and firm)
- 2 tablespoons Sugar-free maple syrup
- 2 tablespoons Extra unsweetened almond milk (for brushing)
Instructions
Warm the almond milk to about 110°F (43°C). Add the active dry yeast and sugar-free maple syrup to the milk, then set aside for 5-10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and stir until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Form the dough into a ball, place it in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
Meanwhile, prepare the vegan butter block. Place the vegan butter between two sheets of parchment paper and roll it into a rectangle about 6x8 inches. Chill the butter block in the fridge while the dough rises.
Once the dough has risen, punch it down and roll it out into a rectangle about 10x15 inches. Place the cold vegan butter block in the center, fold the dough edges over the butter (like an envelope), and seal the edges.
Roll the dough gently to flatten and stretch it into a larger rectangle, approximately 8x14 inches. Fold the dough into thirds (like folding a letter), wrap it in parchment paper, and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, refrigerating the dough for 30 minutes between each turn. This creates the flaky layers.
After the final fold, roll the dough out into a large rectangle about 10x20 inches. Cut the dough into 8 triangles of equal size.
Starting from the wide end of each triangle, roll the dough tightly toward the tip to form the classic croissant shape. Place the croissants on a parchment-lined baking sheet, ensuring the tips are tucked underneath.
Cover the croissants loosely with a kitchen towel and let rise for 1-2 hours, or until puffy and almost doubled in size.
Preheat your oven to 375°F (190°C). Brush the tops of the croissants with extra almond milk.
Bake the croissants for 18-20 minutes, or until golden brown and flaky. Allow them to cool slightly before serving.
Nutrition Facts
Calories |
3286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.8 g | 248% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4115 mg | 179% | |
| Total Carbohydrate | 325.6 g | 118% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 0.9 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 538 mg | 41% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 698 mg | 15% | |
*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.
