Vegan Biscoff Croissant

Indulge in the decadence of these Vegan Biscoff Croissants, a plant-based twist on the classic French pastry that’s irresistibly flaky and filled with creamy Biscoff spread. Perfectly crafted with layers of buttery vegan dough, these croissants boast a golden, crisp exterior and a rich, caramelized flavor in every bite. The recipe combines traditional lamination techniques with a 100% dairy-free approach, featuring unsweetened almond milk and vegan butter to achieve that signature airy texture. With a spoonful of velvety Biscoff at the heart of each croissant, this treat is ideal for breakfast, brunch, or a luxurious mid-afternoon snack. Whether you’re a seasoned baker or looking to try something new, these homemade croissants will transform your kitchen into a Parisian bakery—all while staying vegan-friendly.

Nutriscore Rating: 42/100

Prep Time:360 mins

Cook Time:20 mins

Total Time:380 mins

Servings: 12

Ingredients

• 500 grams All-purpose flour
• 10 grams Instant yeast
• 50 grams Sugar
• 10 grams Salt
• 250 milliliters Unsweetened almond milk
• 50 milliliters Water
• 250 grams Vegan butter
• 200 grams Vegan Biscoff spread
• 30 grams Vegan butter (for brushing)

Directions

Step 1

In a large bowl, mix together flour, yeast, sugar, and salt.

Step 2

Warm almond milk and water together until lukewarm. Add this mixture to the dry ingredients and mix until a dough forms.

Step 3

Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Form into a ball.

Step 4

Place the dough back into the bowl, cover with a damp cloth, and let it rise in a warm place for about 1.5 hours, or until doubled in size.

Step 5

Roll out the vegan butter between two sheets of parchment paper into a 20x20 cm square. Refrigerate until firm.

Step 6

Roll out the dough into a rectangle (about 60x20 cm). Place the chilled butter in the center of the dough, fold the ends of the dough over the butter, and seal the edges.

Step 7

Roll the dough out again into a long rectangle (about 60x20 cm). Fold one third of the dough over the middle and then fold the bottom third over it, like a letter. Rotate the dough 90 degrees, roll out and fold again. Cover and chill for 30 minutes.

Step 8

Repeat the rolling and folding process twice more, chilling the dough for 30 minutes between each set of folds.

Step 9

After the final chilling, roll the dough out into a large sheet (about 70x30 cm). Cut into triangles with bases of about 12 cm.

Step 10

Place a spoonful of Biscoff spread at the base of each triangle. Roll gently into a croissant shape, starting from the base.

Step 11

Place the croissants on lined baking sheets. Cover and let rise for about 1 hour, until doubled in size.

Step 12

Preheat the oven to 200°C (390°F).

Step 13

Melt the remaining vegan butter and brush the tops of the croissants with it.

Step 14

Bake for 15-20 minutes, or until golden brown and flaky. Cool slightly before serving.

Nutrition Facts

Serving size	(1358.6g)

Amount per serving	% Daily Value*
Calories	5300.8

Total Fat 302.1g	0%
Saturated Fat 152.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 6300.9mg	0%
Total Carbohydrate 547.6g	0%
Dietary Fiber 18.0g	0%
Total Sugars 124.3g
Protein 62.8g	0%

Vitamin D 92.8IU	0%
Calcium 521.9mg	0%
Iron 26.0mg	0%
Potassium 873.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.7%

Protein: 4.9%

Carbs: 42.4%