Dairy-Free Biscoff Croissant
Indulge in the irresistible flakiness of Dairy-Free Biscoff Croissants, a plant-based twist on a classic pastry that's loaded with flavor and perfect for any occasion. Featuring layers of buttery, dairy-free dough and a luscious filling of creamy Biscoff spread, these croissants are as gorgeous as they are delicious. The recipe combines traditional lamination techniques with easy-to-follow steps, delivering perfectly golden, crisp exteriors and soft, pillowy interiors. With a prep time of just three hours (including chill time) and no compromise on taste or texture, this recipe is ideal for anyone seeking a dairy-free treat. Serve them warm for breakfast, brunch, or dessert, and watch them disappear in seconds! Keywords: Dairy-Free Biscoff Croissant, plant-based pastry, vegan croissants, flaky croissant recipe, dairy-free dessert.
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Ingredients
- 300 grams all-purpose flour
- 7 grams active dry yeast
- 30 grams sugar
- 5 grams salt
- 150 milliliters dairy-free milk
- 200 grams dairy-free butter
- 150 grams Biscoff spread
- 50 grams all-purpose flour (for rolling)
- 20 milliliters dairy-free milk (for brushing)
Directions
Step 1
1. In a large mixing bowl, combine 300 grams of all-purpose flour, 7 grams of active dry yeast, 30 grams of sugar, and 5 grams of salt.
Step 2
2. Warm 150 milliliters of dairy-free milk until lukewarm, and add to the dry ingredients. Mix until a dough forms.
Step 3
3. Knead the dough on a floured surface for about 10 minutes until smooth. Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place for 1 hour or until it doubles in size.
Step 4
4. While the dough is rising, place 200 grams of dairy-free butter between two sheets of parchment paper. Use a rolling pin to flatten it into a rectangle about 1 cm thick. Leave it in the fridge to firm up.
Step 5
5. Once the dough has risen, roll it into a rectangle approximately 30 x 40 cm on a lightly floured surface.
Step 6
6. Place the chilled butter rectangle in the center of the dough. Fold over the edges of the dough to enclose the butter completely.
Step 7
7. Roll the dough out to a thickness of about 1 cm and fold it into thirds, as you would a letter. Cover and chill for 30 minutes.
Step 8
8. Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn.
Step 9
9. After the final chilling, roll the dough into a large rectangle around 30 x 40 cm. Cut into 8 even triangles.
Step 10
10. Spread approximately 15 grams of Biscoff spread onto each triangle.
Step 11
11. Starting from the base, roll each triangle up into a croissant shape and place them on a baking tray lined with parchment paper.
Step 12
12. Cover the croissants with a cloth and let them rise for another 30-45 minutes until puffy.
Step 13
13. Preheat your oven to 200°C (390°F). Brush the croissants with dairy-free milk for a golden finish.
Step 14
14. Bake the croissants for 18-20 minutes or until golden brown and fully baked.
Step 15
15. Allow them to cool slightly on a wire rack before serving.
Nutrition Facts
| Serving size | (914.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3764.4 |
| Total Fat 222.8g | 0% |
| Saturated Fat 58.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3684.3mg | 0% |
| Total Carbohydrate 384.8g | 0% |
| Dietary Fiber 11.5g | 0% |
| Total Sugars 89.5g | |
| Protein 44.6g | 0% |
| Vitamin D 71.9IU | 0% |
| Calcium 266.2mg | 0% |
| Iron 18.8mg | 0% |
| Potassium 711.1mg | 0% |
Source of Calories