Vegan Croffle
Introducing the irresistible Vegan Croffle—where the flaky, buttery layers of a croissant meet the golden, crispy texture of a waffle! This plant-based treat is a delightful fusion of two breakfast favorites, made entirely dairy-free with the use of vegan butter and almond milk. Crafted through a unique laminated dough process, you'll enjoy light, airy layers that are perfectly caramelized in a waffle maker. Ideal for a decadent brunch or a sweet snack, these croffles are served warm with a drizzle of maple syrup and a sprinkle of powdered sugar for the ultimate indulgence. With their crispy exterior, tender interior, and customizable toppings, Vegan Croffles are sure to impress vegans and non-vegans alike. Perfect for your next cozy morning, this easy-to-make recipe is a must-try for lovers of creative, plant-based baking!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Vegan butter
- 120 milliliters Almond milk
- 7 grams Active dry yeast
- 25 grams Sugar
- 5 grams Salt
- 1 teaspoon Vanilla extract
- 60 milliliters Maple syrup (for serving)
- 10 grams Powdered sugar (for dusting, optional)
Instructions
In a small bowl, warm the almond milk in the microwave or on the stovetop until just lukewarm. Stir in the sugar and active dry yeast. Allow it to sit for about 5-10 minutes until frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Add the yeast mixture and vanilla extract to the bowl. Stir until a dough begins to form.
Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough is too sticky, add a bit more flour, but avoid making it too dry.
Shape the dough into a ball, place it in a lightly oiled bowl, and cover it with plastic wrap or a clean kitchen towel. Let it rise in a warm place for about 1-2 hours, or until doubled in size.
Once the dough has risen, punch it down and transfer to a floured surface. Roll it out into a rectangle approximately 1cm thick.
Spread the vegan butter evenly over two-thirds of the dough rectangle. Fold the unbuttered third over the middle third, then fold the other side over to create a letter fold.
Rotate the dough 90 degrees, roll it out again to the original size, and repeat the folding process. This will give you layers in your croffle. Wrap the folded dough in plastic wrap and refrigerate for 1 hour.
Preheat your waffle maker according to the manufacturer's instructions.
Remove the dough from the refrigerator and roll it out once more to the original rectangle size. Fold into thirds again and return it to the refrigerator for 30 minutes.
Take the dough out and cut into 8 equal triangles or rectangles.
Place each piece of dough into the waffle maker, cooking until golden and crispy, approximately 3-5 minutes per piece.
Serve warm with maple syrup drizzled over the top and a dusting of powdered sugar if desired.
Nutrition Facts
Calories |
2385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3015 mg | 131% | |
| Total Carbohydrate | 278.6 g | 101% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 81.2 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 275 mg | 21% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 586 mg | 12% | |
*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.
