Vegan Croissant with Jam
Indulge in the ultimate plant-based breakfast treat with these flaky, golden Vegan Croissants with Jam. Made from scratch, this recipe features layers of buttery vegan dough expertly folded for maximum fluffiness and crispiness. The delicate balance of soft almond milk dough and rich vegan butter creates a classic croissant texture, while a spoonful of your favorite fruit jam adds a burst of sweetness in every bite. Perfect for leisurely weekends or special brunches, these croissants are a true labor of love, ready to impress with their artisan look and melt-in-your-mouth taste. Serve warm with a cup of coffee or tea for a decadent start to your day!
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Ingredients
- 250 grams All-purpose flour
- 150 grams Vegan butter
- 120 milliliters Almond milk
- 7 grams Active dry yeast
- 25 grams Granulated sugar
- 5 grams Salt
- 100 grams Fruit jam (your choice)
- 30 milliliters Warm water
Directions
Step 1
In a small bowl, dissolve 1 tablespoon of granulated sugar in 30 ml of warm water. Sprinkle the active dry yeast over the top and let it sit for about 10 minutes, until it becomes frothy.
Step 2
In a mixing bowl, combine the all-purpose flour, remaining sugar, and salt. Mix well to distribute the ingredients evenly.
Step 3
Add the almond milk and frothy yeast mixture to the dry ingredients and mix until the dough comes together. Knead the dough on a lightly floured surface for about 5 minutes until it is smooth and elastic.
Step 4
Form the dough into a ball, place it in a bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Step 5
Meanwhile, take the vegan butter and place it between two sheets of parchment paper. Roll it into a rectangle about 1 cm thick and chill it in the refrigerator.
Step 6
Once the dough has risen, roll it out into a large rectangle, about 1 cm thick. Place the cold butter slab in the center and fold the edges of the dough over, enveloping the butter.
Step 7
Roll out the dough again into a rectangle and fold it into thirds, like a letter. Wrap it in plastic wrap and chill in the refrigerator for 30 minutes.
Step 8
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
Step 9
After the final fold, roll the dough into a large rectangle approximately 0.5 cm thick. Cut the dough into triangles.
Step 10
Place a spoonful of jam at the base of each triangle. Starting from the base, roll each triangle up towards the tip, curving them slightly into a crescent shape.
Step 11
Arrange the croissants on a baking sheet lined with parchment paper. Cover with a damp cloth and let them rise for another 30 minutes.
Step 12
Preheat your oven to 200°C (392°F). Brush the croissants with a little almond milk for extra color if desired.
Step 13
Bake the croissants for 18-20 minutes or until golden brown and flaky. Allow them to cool slightly before serving.
Nutrition Facts
| Serving size | (691.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2422.3 |
| Total Fat 122.1g | 0% |
| Saturated Fat 75.5g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3033.3mg | 0% |
| Total Carbohydrate 292.7g | 0% |
| Dietary Fiber 9.3g | 0% |
| Total Sugars 84.2g | |
| Protein 29.2g | 0% |
| Vitamin D 39.6IU | 0% |
| Calcium 245.3mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 499.8mg | 0% |
Source of Calories