Dairy-Free Homemade Baked Croissants
Soft, buttery, and delightfully flaky, these Dairy-Free Homemade Baked Croissants are a showstopping treat that rival any bakery favorite—without a hint of dairy! Perfect for breakfast, brunch, or pairing with your favorite coffee, this recipe uses unsweetened almond milk, vegetable oil, and dairy-free butter to create the signature layers while remaining completely plant-based. With an elegant folding technique and a touch of aquafaba for a golden finish, these croissants require time and patience but reward you with irresistibly tender, melt-in-your-mouth pastries. Whether you're catering to dietary needs or simply seeking a homemade twist on a classic, these dairy-free croissants are as satisfying to make as they are to eat!
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Ingredients
- 500 grams All-purpose flour
- 10 grams Instant yeast
- 10 grams Salt
- 50 grams Sugar
- 250 milliliters Unsweetened almond milk
- 30 milliliters Vegetable oil
- 250 grams Dairy-free butter
- 30 grams Aquafaba (chickpea brine)
Directions
Step 1
In a large mixing bowl, combine the flour, instant yeast, salt, and sugar. Mix well to ensure the dry ingredients are evenly distributed.
Step 2
In a separate bowl, combine unsweetened almond milk and vegetable oil, then gently heat the mixture until lukewarm.
Step 3
Pour the warm almond milk and oil mixture into the dry ingredients. Stir together until a rough dough forms.
Step 4
Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
Step 5
Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 1 hour or until doubled in size.
Step 6
Once the dough has risen, punch it down to expel any air bubbles. Place it onto a lightly floured surface and roll it out into a large rectangle about 1 cm thick.
Step 7
Spread a third of the dairy-free butter over two-thirds of the dough, leaving a butter-free edge on one side.
Step 8
Fold the unbuttered portion of the dough over the middle third, then fold the remaining third over the top to create layers. Rotate the dough 90 degrees, roll it out again, and repeat the buttering and folding process two more times.
Step 9
Wrap the folded dough in plastic wrap and refrigerate for at least 6 hours or overnight to firm up.
Step 10
Once chilled, roll the dough out into a large rectangle, approximately 30x40 cm. Use a sharp knife or pizza cutter to cut the dough into 12 triangles.
Step 11
Starting at the wide end of each triangle, roll it up towards the point to form the classic croissant shape. Curve the edges slightly inward.
Step 12
Place the shaped croissants on a baking sheet lined with parchment paper and let them proof at room temperature for 1-2 hours until puffy.
Step 13
Preheat the oven to 200°C (390°F).
Step 14
Before baking, brush each croissant with aquafaba to give them a golden color.
Step 15
Bake for 15-20 minutes until the croissants are golden brown and flaky.
Step 16
Allow the croissants to cool slightly before serving. Enjoy your dairy-free homemade croissants!
Nutrition Facts
| Serving size | (1136.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4110.7 |
| Total Fat 231.7g | 0% |
| Saturated Fat 58.4g | 0% |
| Polyunsaturated Fat 17.8g | |
| Cholesterol 0mg | 0% |
| Sodium 5746.5mg | 0% |
| Total Carbohydrate 438.0g | 0% |
| Dietary Fiber 16.7g | 0% |
| Total Sugars 51.0g | |
| Protein 57.9g | 0% |
| Vitamin D 92.8IU | 0% |
| Calcium 520.8mg | 0% |
| Iron 24.8mg | 0% |
| Potassium 750.1mg | 0% |
Source of Calories