Dairy-Free Sausage Croissants
Indulge in the flaky, golden layers of these irresistible Dairy-Free Sausage Croissants, a perfect blend of buttery texture and savory filling—without a trace of dairy! This recipe features a homemade vegan croissant dough made with coconut oil, offering rich, flaky layers through simple lamination techniques. Encasing juicy, dairy-free sausage links, these croissants strike the ideal balance between a crunchy exterior and a flavorful, tender middle. With a light almond milk glaze for a perfectly golden finish, they bake to perfection in just 20 minutes. Whether you’re catering to dietary restrictions or simply want a unique twist on a classic pastry, these croissants are ideal for breakfast, brunch, or as a crowd-pleasing snack. Dairy-free baking has never looked (or tasted) this good!
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Ingredients
- 100 grams coconut oil
- 300 grams all-purpose flour
- 7 grams active dry yeast
- 25 grams sugar
- 5 grams salt
- 120 milliliters warm water
- 8 pieces dairy-free sausage links
- 30 milliliters unsweetened almond milk
Directions
Step 1
In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for about 10 minutes until frothy.
Step 2
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and mix until a dough forms.
Step 3
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
Step 4
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm, draft-free area for about 1 hour or until doubled in size.
Step 5
Once risen, punch down the dough and roll it out on a floured surface into a large rectangle about 1/4 inch thick.
Step 6
Spread 75 grams of softened coconut oil over two-thirds of the rolled-out dough.
Step 7
Fold the un-oiled third of the dough over the center portion, and then fold the remaining third over the top, like folding a letter.
Step 8
Rotate the dough 90 degrees and roll it out again to a rectangle. Spread the remaining coconut oil in the same manner and fold the dough in the same pattern.
Step 9
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 10
Preheat your oven to 200°C (400°F).
Step 11
On a lightly floured surface, roll out the dough to a large rectangle approximately 25cm x 50cm in size.
Step 12
Cut the dough into triangles of roughly equal size.
Step 13
Place a sausage link at the wide end of each triangle and roll them up towards the point.
Step 14
Place the croissants on a baking tray lined with parchment paper, seam-side down.
Step 15
Lightly brush each croissant with almond milk for a golden finish.
Step 16
Bake in the preheated oven for about 15-20 minutes or until golden brown and cooked through.
Step 17
Allow the croissants to cool for a few minutes before serving.
Nutrition Facts
| Serving size | (1045.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3313.2 |
| Total Fat 182.8g | 0% |
| Saturated Fat 107.0g | 0% |
| Polyunsaturated Fat 1.8g | |
| Cholesterol 0mg | 0% |
| Sodium 5194.3mg | 0% |
| Total Carbohydrate 281.5g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 33.6g | |
| Protein 113.9g | 0% |
| Vitamin D 11.1IU | 0% |
| Calcium 257.6mg | 0% |
| Iron 26.4mg | 0% |
| Potassium 1673.9mg | 0% |
Source of Calories