Low Fat Vegan Croissants
Indulge in the decadence of buttery, flaky croissants without the guilt with this recipe for Low Fat Vegan Croissants! Crafted with care, these plant-based delights feature a unique combination of applesauce and olive oil to reduce fat content while still achieving the perfect layers. The dough is skillfully laminated with vegan butter to create a tender, flaky texture that rivals traditional pastries. Sweetened with a touch of coconut sugar and enriched with warm almond milk, these croissants are as wholesome as they are indulgent. Perfect for breakfast, brunch, or a light dessert, these vegan croissants are proofed and baked to golden perfection, making them a crowd-pleasing addition to any table. Whether you're embracing a vegan lifestyle or simply seeking a lighter treat, these croissants redefine comfort food in every delicious bite!
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Ingredients
- 250 grams All-purpose flour
- 50 grams Bread flour
- 7 grams Instant yeast
- 15 grams Coconut sugar (or any granulated vegan sugar)
- 150 milliliters Warm unsweetened almond milk
- 6 grams Salt
- 50 grams Unsweetened applesauce
- 20 grams Olive oil (or melted coconut oil)
- 100 grams Vegan butter (softened but solid)
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, bread flour, instant yeast, coconut sugar, and salt. Mix well to distribute the dry ingredients evenly.
Step 2
Add the warm almond milk, applesauce, and olive oil to the dry ingredients. Mix until the dough begins to come together. Knead the dough on a floured surface for about 8-10 minutes until it's smooth and elastic.
Step 3
Shape the dough into a ball and place it into a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm spot for about 1 hour, or until it doubles in size.
Step 4
While the dough is rising, prepare the vegan butter for laminating. Place the softened vegan butter between two sheets of parchment paper and roll it into a rectangular block about 1/2 inch thick. Refrigerate the butter until firm but still pliable.
Step 5
Once the dough has risen, punch it down to release the air. Roll the dough into a rectangle twice as large as your butter block. Place the chilled butter in the center of the dough. Fold the dough over the butter, completely encasing it, and seal the edges.
Step 6
Gently roll out the dough into a larger rectangle, being careful not to tear it. Fold the rectangle into thirds like a letter, cover it with plastic wrap, and refrigerate for 30 minutes.
Step 7
Repeat the rolling and folding process (turns) three more times, refrigerating the dough for 30 minutes between each turn. This creates the flaky layers of the croissants.
Step 8
After the final turn, roll out the dough to approximately 1/4 inch thick. Cut the dough into long triangles (about 4 inches wide at the base). Roll each triangle tightly from the base to the tip to form the classic croissant shape.
Step 9
Place the shaped croissants onto a baking sheet lined with parchment paper. Cover lightly and allow them to proof for 30-45 minutes, or until slightly puffed.
Step 10
Preheat your oven to 375°F (190°C). Brush the croissants with a bit of almond milk for a golden finish.
Step 11
Bake the croissants for 18-20 minutes, or until golden brown and flaky. Remove them from the oven and let them cool slightly before serving.
Nutrition Facts
| Serving size | (650.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2099.9 |
| Total Fat 103.7g | 0% |
| Saturated Fat 24.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3118.6mg | 0% |
| Total Carbohydrate 253.1g | 0% |
| Dietary Fiber 11.3g | 0% |
| Total Sugars 20.4g | |
| Protein 35.5g | 0% |
| Vitamin D 63.4IU | 0% |
| Calcium 335.6mg | 0% |
| Iron 14.8mg | 0% |
| Potassium 572.9mg | 0% |
Source of Calories