Dairy-Free Glazed Croissant
Discover the magic of flaky, buttery perfection without the dairy in this Dairy-Free Glazed Croissant recipe. Perfect for vegans or anyone seeking a lactose-free indulgence, these golden-hued pastries boast a melt-in-your-mouth texture thanks to layers of dough enveloping a rich block of dairy-free margarine. Infused with the subtle sweetness of vanilla and finished with a glossy, lemon-scented glaze, these croissants strike the perfect balance between indulgence and freshness. While the recipe involves a classic lamination process and a touch of patience, the result is a bakery-style treat that's well worth the effort. Whether enjoyed fresh out of the oven or paired with your morning coffee, these dairy-free croissants promise a luxurious homemade experience without compromising on flavor or texture.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams all-purpose flour
- 10 grams active dry yeast
- 60 grams granulated sugar
- 8 grams salt
- 250 ml unsweetened almond milk
- 250 grams dairy-free margarine
- 1 teaspoon vanilla extract
- 100 grams confectioners' sugar
- 1 tablespoon lemon juice
- 2 tablespoons water
Directions
Step 1
In a large mixing bowl, combine the flour, sugar, salt, and yeast.
Step 2
Warm the almond milk until it's room temperature, and add it along with the vanilla extract to the dry ingredients. Mix until a dough forms.
Step 3
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
Step 4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 60 minutes, or until doubled in size.
Step 5
While the dough is rising, prepare the margarine block. Place the dairy-free margarine between two sheets of parchment paper and roll it into a 20 cm square. Chill in the refrigerator until firm.
Step 6
Once the dough has risen, punch it down gently and roll it into a 30 cm square on a floured surface.
Step 7
Place the chilled margarine block in the center of the dough. Fold the corners of the dough over the margarine block to enclose it completely.
Step 8
Roll the dough into a rectangle (approximately 20 x 60 cm). Fold the top third of the dough down to the center, then fold the bottom third over the top, like a business letter.
Step 9
Wrap the dough in plastic wrap and refrigerate for 40 minutes to rest.
Step 10
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
Step 11
After the final rest, roll the dough out to a large rectangle (45 x 20 cm) and cut into triangles (base about 10 cm wide).
Step 12
Starting at the base of each triangle, roll the dough towards the point, shaping them into croissants.
Step 13
Place the croissants on a baking tray lined with parchment paper, cover lightly with plastic wrap, and let rise for about 30 minutes.
Step 14
Preheat oven to 200°C (400°F).
Step 15
Bake croissants for 15-20 minutes until they are puffed and golden brown.
Step 16
While the croissants are baking, prepare the glaze. Whisk together the confectioners' sugar, lemon juice, and water until smooth.
Step 17
Once the croissants are done baking, remove from oven and brush them with the glaze while still warm.
Step 18
Let the croissants cool slightly before serving.
Nutrition Facts
| Serving size | (1234.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4309.8 |
| Total Fat 205.0g | 0% |
| Saturated Fat 36.8g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4924.7mg | 0% |
| Total Carbohydrate 548.3g | 0% |
| Dietary Fiber 15.9g | 0% |
| Total Sugars 161.8g | |
| Protein 57.1g | 0% |
| Vitamin D 92.8IU | 0% |
| Calcium 521.2mg | 0% |
| Iron 24.5mg | 0% |
| Potassium 854.1mg | 0% |
Source of Calories