Vegan Croissant with Jam
Indulge in the rich, buttery layers of these irresistible Vegan Croissants with Jam—a plant-based twist on the classic French pastry. Perfectly flaky and golden, these croissants combine the magic of laminated vegan butter with a subtly sweet almond milk dough, delivering a decadent, dairy-free treat. Filled with your favorite fruit jam, each bite balances the crisp texture of the pastry with a burst of fruity sweetness. Though this recipe requires patience and care during the folding process, the reward of homemade vegan croissants will be well worth the effort. Ideal for brunch, breakfast, or an indulgent snack, these pastries are baked to perfection and best enjoyed fresh from the oven. Keywords: vegan croissant, dairy-free pastry, laminated dough, homemade croissants, flaky pastry recipe, sweet breakfast ideas.
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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 Granulated sugar
- 5 grams Salt
- 100 grams Fruit jam (your choice)
- 30 milliliters Warm water
Instructions
In a small bowl, dissolve 1 tablespoon of granulated sugar in 30 ml of warm water. Sprinkle the active dry yeast over the top and let it sit for about 10 minutes, until it becomes frothy.
In a mixing bowl, combine the all-purpose flour, remaining sugar, and salt. Mix well to distribute the ingredients evenly.
Add the almond milk and frothy yeast mixture to the dry ingredients and mix until the dough comes together. Knead the dough on a lightly floured surface for about 5 minutes until it is smooth and elastic.
Form the dough into a ball, place it in a bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Meanwhile, take the vegan butter and place it between two sheets of parchment paper. Roll it into a rectangle about 1 cm thick and chill it in the refrigerator.
Once the dough has risen, roll it out into a large rectangle, about 1 cm thick. Place the cold butter slab in the center and fold the edges of the dough over, enveloping the butter.
Roll out the dough again into a rectangle and fold it into thirds, like a letter. Wrap it in plastic wrap and chill in the refrigerator for 30 minutes.
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
After the final fold, roll the dough into a large rectangle approximately 0.5 cm thick. Cut the dough into triangles.
Place a spoonful of jam at the base of each triangle. Starting from the base, roll each triangle up towards the tip, curving them slightly into a crescent shape.
Arrange the croissants on a baking sheet lined with parchment paper. Cover with a damp cloth and let them rise for another 30 minutes.
Preheat your oven to 200°C (392°F). Brush the croissants with a little almond milk for extra color if desired.
Bake the croissants for 18-20 minutes or until golden brown and flaky. Allow them to cool slightly before serving.
Nutrition Facts
Calories |
2422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3033 mg | 132% | |
| Total Carbohydrate | 292.7 g | 106% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 84.2 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 245 mg | 19% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 500 mg | 11% | |
*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.
