Dairy-Free Apricot Croissant
Indulge in the flaky, golden perfection of Dairy-Free Apricot Croissants—an irresistible vegan twist on the classic French pastry. This recipe uses rich, solid coconut oil in place of butter to create delicate layers of buttery goodness without the dairy, while a generous dollop of sweet apricot jam adds a vibrant pop of fruity flavor to each bite. Made with almond milk and an optional egg-free glaze, these croissants are perfect for those following a plant-based diet or seeking lactose-free delights. Whether enjoyed fresh out of the oven for breakfast or as a decadent teatime treat, these croissants are the ultimate combination of crisp, tender pastry and luscious filling. With step-by-step instructions for mastering the art of laminated dough, this recipe delivers bakery-quality results right from your own kitchen!
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Ingredients
- 500 grams All-purpose flour
- 10 grams Instant yeast
- 50 grams Sugar
- 10 grams Salt
- 250 milliliters Unsweetened almond milk
- 250 grams Coconut oil, solid
- 150 grams Apricot jam
- 1 unit Egg replacer (equivalent to 1 egg) or 1 tbsp almond milk for glaze
Directions
Step 1
In a mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well to ensure even distribution of ingredients.
Step 2
Warm the almond milk until lukewarm, then gradually add it to the dry ingredients, mixing until a dough forms.
Step 3
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
Step 4
Form the dough into a ball, place it in a clean bowl, cover with a damp cloth, and let it rise for about 1 hour or until doubled in size.
Step 5
While the dough rises, take the solid coconut oil and flatten it between two sheets of parchment paper to form a 20x20 cm square. Refrigerate until firm.
Step 6
Once the dough has risen, punch it down to release air and roll it out into a 30x30 cm square on a lightly floured surface.
Step 7
Place the chilled coconut oil square in the center of the dough. Fold the corners of the dough over the coconut oil, sealing it like an envelope.
Step 8
Roll the dough out into a 20x60 cm rectangle, then fold it into thirds like a business letter. Wrap in plastic wrap and refrigerate for 30 minutes.
Step 9
Repeat the rolling and folding process 2 more times, chilling the dough for 30 minutes after each fold.
Step 10
After the final chill, roll the dough into a 30x40 cm rectangle. Cut into 12 triangles for croissants.
Step 11
At the wide end of each triangle, place a tablespoon of apricot jam. Roll the dough from the wide end to the narrow tip, forming a crescent shape.
Step 12
Arrange the croissants on a baking sheet lined with parchment paper, cover with a towel, and let them rise for 30-45 minutes.
Step 13
Preheat your oven to 200°C (400°F). Brush each croissant with the egg replacer (or almond milk) for a glossy finish.
Step 14
Bake the croissants for 20 minutes or until golden brown. Allow them to cool slightly on a wire rack before serving.
Nutrition Facts
| Serving size | (1237.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4647.5 |
| Total Fat 258.7g | 0% |
| Saturated Fat 207.0g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4189.4mg | 0% |
| Total Carbohydrate 540.5g | 0% |
| Dietary Fiber 17.7g | 0% |
| Total Sugars 148.5g | |
| Protein 57.5g | 0% |
| Vitamin D 92.8IU | 0% |
| Calcium 518.8mg | 0% |
| Iron 24.9mg | 0% |
| Potassium 740.1mg | 0% |
Source of Calories