Sugar-Free Vegan Croissants
Discover the ultimate indulgence with these Sugar-Free Vegan Croissants, a guilt-free take on a classic pastry. Delightfully flaky and buttery, these croissants are crafted with layers of chilled vegan butter and all-purpose flour, ensuring that signature golden crisp. Sweetened naturally with sugar-free maple syrup and enriched with unsweetened almond milk, this recipe caters perfectly to plant-based eaters and those seeking a refined-sugar-free treat. Using traditional folding techniques, these croissants develop the irresistible, airy texture that makes them bakery-worthy. Perfect for breakfast, brunch, or a show-stopping snack, they pair beautifully with your favorite jam or a steaming cup of coffee. With no added sugar and 100% vegan ingredients, these croissants prove that you don’t have to compromise on flavor to enjoy a heartwarming pastry experience.
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Ingredients
- 3.5 cups All-purpose flour
- 1 cup Unsweetened almond milk
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Salt
- 1 cup Vegan butter (chilled and firm)
- 2 tablespoons Sugar-free maple syrup
- 2 tablespoons Extra unsweetened almond milk (for brushing)
Directions
Step 1
Warm the almond milk to about 110°F (43°C). Add the active dry yeast and sugar-free maple syrup to the milk, then set aside for 5-10 minutes until frothy.
Step 2
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and stir until a rough dough forms.
Step 3
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Form the dough into a ball, place it in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
Step 4
Meanwhile, prepare the vegan butter block. Place the vegan butter between two sheets of parchment paper and roll it into a rectangle about 6x8 inches. Chill the butter block in the fridge while the dough rises.
Step 5
Once the dough has risen, punch it down and roll it out into a rectangle about 10x15 inches. Place the cold vegan butter block in the center, fold the dough edges over the butter (like an envelope), and seal the edges.
Step 6
Roll the dough gently to flatten and stretch it into a larger rectangle, approximately 8x14 inches. Fold the dough into thirds (like folding a letter), wrap it in parchment paper, and refrigerate for 30 minutes.
Step 7
Repeat the rolling and folding process two more times, refrigerating the dough for 30 minutes between each turn. This creates the flaky layers.
Step 8
After the final fold, roll the dough out into a large rectangle about 10x20 inches. Cut the dough into 8 triangles of equal size.
Step 9
Starting from the wide end of each triangle, roll the dough tightly toward the tip to form the classic croissant shape. Place the croissants on a parchment-lined baking sheet, ensuring the tips are tucked underneath.
Step 10
Cover the croissants loosely with a kitchen towel and let rise for 1-2 hours, or until puffy and almost doubled in size.
Step 11
Preheat your oven to 375°F (190°C). Brush the tops of the croissants with extra almond milk.
Step 12
Bake the croissants for 18-20 minutes, or until golden brown and flaky. Allow them to cool slightly before serving.
Nutrition Facts
| Serving size | (973.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3286.0 |
| Total Fat 193.8g | 0% |
| Saturated Fat 60.1g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4115.0mg | 0% |
| Total Carbohydrate 325.6g | 0% |
| Dietary Fiber 13.2g | 0% |
| Total Sugars 0.9g | |
| Protein 47.7g | 0% |
| Vitamin D 100.3IU | 0% |
| Calcium 537.5mg | 0% |
| Iron 20.7mg | 0% |
| Potassium 698.4mg | 0% |
Source of Calories