Vegan Apricot Croissant
Indulge in the flaky, buttery layers of a Vegan Apricot Croissant, a plant-based twist on a classic bakery favorite. This recipe combines the delicate artistry of laminated dough with the sweet tang of apricot preserves, creating a melt-in-your-mouth pastry that's entirely dairy-free. Made with almond milk, vegan butter, and a touch of vanilla, these croissants are perfect for breakfast, brunch, or a delightful afternoon treat. With detailed steps for crafting buttery layers and shaping the croissant, this recipe is ideal for home bakers looking to hone their skills. Serve them warm, dusted with powdered sugar, for a stunning homemade crescent pastry that rivals your favorite café.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 300 grams Vegan butter
- 250 milliliters Almond milk
- 10 grams Active dry yeast
- 50 grams Sugar
- 10 grams Salt
- 200 grams Apricot preserves
- 1 teaspoon Vanilla extract
- 30 grams Powdered sugar
Instructions
Warm the almond milk slightly. It should be warm to the touch, not hot.
Dissolve the sugar in the almond milk and sprinkle the active dry yeast over it. Let it sit for 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 floured surface for about 10 minutes until smooth and elastic. Form into a ball, place in a clean bowl, cover with a damp cloth, and let rise for 1 hour or until doubled in size.
Roll out the vegan butter between two sheets of parchment paper into a flat, rectangular shape about 1 cm thick. Refrigerate to keep firm.
Once the dough has risen, roll it out into a large rectangle, about twice the size of the butter layer.
Place the cold butter slab on one half of the dough rectangle. Fold the other half over the butter and seal the edges.
Roll the dough out gently to redistribute the butter, then fold into thirds like a business letter. This is the first turn. Wrap in plastic wrap and chill for 30 minutes.
Repeat the rolling and folding process (the 'turns') three more times, chilling for 30 minutes between each turn.
After the final turn, roll out the dough into a large rectangle about 30x50cm. Trim the edges and cut into 12 equal triangles.
Starting at the base of each triangle, place a small spoonful of apricot preserves. Roll the dough up towards the tip, forming a croissant shape.
Place croissants on a parchment-lined baking sheet, spaced apart. Let them rise in a warm place for 1 hour until puffy.
Preheat the oven to 200°C (390°F).
Brush each croissant with a little almond milk.
Bake croissants in the preheated oven for 18-20 minutes, until golden brown and crispy.
Let them cool slightly, then dust with powdered sugar before serving.
Nutrition Facts
Calories |
4936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.3 g | 313% | |
| Saturated Fat | 151.1 g | 756% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6052 mg | 263% | |
| Total Carbohydrate | 594.9 g | 216% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 208.8 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 487 mg | 37% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 833 mg | 18% | |
*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.
