Vegan Biscoff Croissant
Indulge in the ultimate flaky treat with this irresistible Vegan Biscoff Croissant recipe, perfect for breakfast or a decadent dessert. These croissants boast buttery layers of vegan dough, folded to perfection for a light, airy texture, then filled with luscious swirls of creamy Biscoff spread for a sweet and spiced kick. Crafted entirely with plant-based ingredients, including almond milk, vegan butter, and a touch of sugar, these croissants rise to golden perfection in the oven, waving their delicate aroma throughout your kitchen. Whether you serve them warm with coffee or as a centerpiece for brunch, these pastries promise indulgent bites that are as visually stunning as they are delicious. Keywords: vegan croissant, Biscoff recipe, plant-based pastry, dairy-free, homemade croissant.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Instant yeast
- 50 grams Sugar
- 10 grams Salt
- 250 milliliters Unsweetened almond milk
- 50 milliliters Water
- 250 grams Vegan butter
- 200 grams Vegan Biscoff spread
- 30 grams Vegan butter (for brushing)
Instructions
In a large bowl, mix together flour, yeast, sugar, and salt.
Warm almond milk and water together until lukewarm. Add this mixture to the dry ingredients 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 the dough back into the bowl, cover with a damp cloth, and let it rise in a warm place for about 1.5 hours, or until doubled in size.
Roll out the vegan butter between two sheets of parchment paper into a 20x20 cm square. Refrigerate until firm.
Roll out the dough into a rectangle (about 60x20 cm). Place the chilled butter in the center of the dough, fold the ends of the dough over the butter, and seal the edges.
Roll the dough out again into a long rectangle (about 60x20 cm). Fold one third of the dough over the middle and then fold the bottom third over it, like a letter. Rotate the dough 90 degrees, roll out and fold again. Cover and chill for 30 minutes.
Repeat the rolling and folding process twice more, chilling the dough for 30 minutes between each set of folds.
After the final chilling, roll the dough out into a large sheet (about 70x30 cm). Cut into triangles with bases of about 12 cm.
Place a spoonful of Biscoff spread at the base of each triangle. Roll gently into a croissant shape, starting from the base.
Place the croissants on lined baking sheets. Cover and let rise for about 1 hour, until doubled in size.
Preheat the oven to 200°C (390°F).
Melt the remaining vegan butter and brush the tops of the croissants with it.
Bake for 15-20 minutes, or until golden brown and flaky. Cool slightly before serving.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 523 mg | 23% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 10.4 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 58 mg | 1% | |
*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.
