Nut-Free Vegan Croissants
Indulge in the buttery, flaky perfection of these Nut-Free Vegan Croissants—a classic treat reimagined for plant-based diets and allergy-friendly baking. Crafted with simple ingredients like all-purpose flour, nut-free plant-based butter, and unsweetened oat milk, this recipe delivers the same delicate, golden layers you'd expect in traditional croissants, but without dairy or nuts. Perfect for brunches, special occasions, or as a delicious homemade indulgence, these croissants are a labor of love, with a methodical process of folding and chilling dough to create irresistible flakiness. Serve them warm with a dollop of jam, or enjoy them on their own as a melt-in-your-mouth masterpiece. Ready your kitchen for the magic of vegan baking perfection!
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Ingredients
- 500 grams All-purpose flour
- 50 grams Granulated sugar
- 10 grams Salt
- 7 grams Instant yeast
- 250 milliliters Unsweetened plant-based milk (e.g., oat milk)
- 250 grams Plant-based butter (cold, nut-free)
- 50 milliliters Water
- 30 milliliters Plant-based milk (for brushing)
Directions
Step 1
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and instant yeast.
Step 2
Warm the plant-based milk and water to lukewarm (approximately 38-40°C or 100-104°F) and stir it into the dry ingredients to form a dough.
Step 3
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
Step 4
Shape the dough into a rectangle, wrap it in plastic wrap, and chill it in the refrigerator for 1 hour.
Step 5
While the dough chills, take the plant-based butter and shape it into a flat, rectangular block about 20 cm by 15 cm. Use a rolling pin and parchment paper to achieve the correct shape. Chill it in the refrigerator until firm.
Step 6
Once the dough and butter are cold, roll out the dough into a rectangle that's roughly 40 cm by 20 cm. Place the butter block in the center of the dough.
Step 7
Fold the dough over the butter, encasing it completely. Seal the edges by pinching them together gently. Rotate the dough 90 degrees so the seam side faces you.
Step 8
Roll the dough into a large rectangle, approximately 60 cm by 20 cm. Fold the dough into thirds like a letter. Wrap it in plastic wrap and chill it in the refrigerator for 1 hour.
Step 9
Repeat the rolling and folding process (roll into a large rectangle, fold into thirds, and chill) two more times, chilling the dough for 1 hour between each turn. This process creates the flaky layers.
Step 10
After the final fold and chill, roll the dough out to a thickness of about 5 mm. Cut the dough into triangles (base of 10 cm, height of 20 cm) using a sharp knife or pastry cutter.
Step 11
Starting at the base of each triangle, roll the dough tightly toward the tip to form a crescent shape. Place the rolled croissants, tip side down, on a parchment-lined baking sheet.
Step 12
Cover the croissants lightly with a clean kitchen towel and let them proof at room temperature for 1.5 to 2 hours, or until they've doubled in size.
Step 13
Preheat the oven to 200°C (400°F). Lightly brush the croissants with plant-based milk for a golden finish during baking.
Step 14
Bake in the preheated oven for 18-20 minutes, or until golden brown and flaky.
Step 15
Remove the croissants from the oven and let them cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
| Serving size | 1151.8 grams (1151.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3952 |
| Total Fat 207.20g | 266% |
| Saturated Fat 63.90g | 320% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 5670mg | 247% |
| Total Carbohydrate 452.50g | 165% |
| Dietary Fiber 17.80g | 64% |
| Total Sugars 59.40g | |
| Protein 57.90g | 116% |
| Vitamin D 118IU | 592% |
| Calcium 482mg | 37% |
| Iron 24mg | 134% |
| Potassium 1023mg | 22% |
Source of Calories