High Protein Vegan Croissants
Indulge in the ultimate fusion of flaky decadence and plant-based nourishment with these High Protein Vegan Croissants. This recipe takes the classic buttery pastry to a whole new level by incorporating unflavored or vanilla vegan protein powder, making each bite a protein-packed treat. Perfectly layered and golden, these croissants are crafted with a traditional folding technique using chilled vegan butter to achieve that signature flaky texture. Brushed with aquafaba for a beautiful golden finish, they bake up irresistibly crisp on the outside and soft on the inside. Ideal as a breakfast indulgence or a snack, these croissants offer a delicious way to enjoy a vegan and high-protein twist on a bakery favorite. Whether served warm or room temperature, they’re sure to impress!
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Ingredients
- 300 g Bread flour
- 50 g Vegan protein powder (unflavored or vanilla)
- 30 g Granulated sugar
- 1 tsp Salt
- 7 g Instant yeast
- 120 ml Unsweetened almond milk (or other plant milk)
- 50 ml Water (lukewarm)
- 150 g Vegan butter (cold, cubed)
- 2 tbsp Aquafaba (chickpea water, for brushing)
Directions
Step 1
1. In a mixing bowl, combine bread flour, vegan protein powder, sugar, salt, and instant yeast.
Step 2
2. In a small pot, heat almond milk and water until lukewarm (around 35–40°C). Add the liquids to the dry ingredients and mix until a soft dough forms.
Step 3
3. Knead the dough on a lightly floured surface for about 8-10 minutes, or until smooth and elastic. Form the dough into a ball, place it in a lightly oiled bowl, cover, and let it rise for 1 hour or until doubled in size.
Step 4
4. While the dough is rising, prepare the vegan butter block: Place the cubed cold vegan butter between two sheets of parchment paper. Use a rolling pin to flatten and shape the butter into a rectangle about 15x20 cm (6x8 inches). Chill the butter block in the refrigerator until firm.
Step 5
5. Once the dough has risen, roll it out onto a floured surface into a rectangle roughly 30x40 cm (12x16 inches). Place the chilled butter block on one half of the dough and fold the other half over it, enclosing the butter.
Step 6
6. Roll the dough out gently, keeping the butter inside, into a longer rectangle (about 20x50 cm or 8x20 inches). Perform a book fold by folding one short end into the center, then folding the other end to meet in the middle, and folding the dough in half like a book. Wrap the dough in plastic wrap and chill for 30 minutes.
Step 7
7. Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold. Each fold creates layers that will make the croissants flaky.
Step 8
8. After the final chill, roll the dough out into a large rectangle about 25x50 cm (10x20 inches) and cut it into 8 triangles. Starting at the base of each triangle, roll the dough toward the tip to form a crescent shape.
Step 9
9. Place the croissants on a baking tray lined with parchment paper. Cover them with a clean kitchen towel and let them proof for 1 hour, or until puffy.
Step 10
10. Preheat the oven to 200°C (390°F). Brush the croissants with aquafaba for a golden finish.
Step 11
11. Bake the croissants in the preheated oven for 15-20 minutes, or until golden brown and crispy on the outside.
Step 12
12. Let the croissants cool slightly before serving. Enjoy them warm or at room temperature!
Nutrition Facts
| Serving size | 745.5 grams (745.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2520 |
| Total Fat 127.30g | 163% |
| Saturated Fat 44.60g | 223% |
| Cholesterol 0mg | 0% |
| Sodium 3792mg | 165% |
| Total Carbohydrate 265.40g | 97% |
| Dietary Fiber 11.80g | 42% |
| Total Sugars 30.90g | |
| Protein 73.20g | 146% |
| Vitamin D 51IU | 254% |
| Calcium 364mg | 28% |
| Iron 23mg | 125% |
| Potassium 647mg | 14% |
Source of Calories