Vegan Nuss Nougat Croissant
Indulge in the ultimate plant-based treat with these flaky, golden Vegan Nuss Nougat Croissants! Perfectly laminated dough encases a luscious layer of vegan chocolate hazelnut spread, creating a rich and indulgent center that pairs beautifully with the buttery, crispy layers of pastry. Topped with crunchy almond slices and a light dusting of powdered sugar, these croissants are as elegant as they are delicious. With step-by-step instructions for achieving that perfect bakery-style lamination, this recipe is ideal for brunches, special occasions, or simply savoring alongside your morning coffee. Bonus: they’re completely dairy-free and egg-free, making them a crowd-pleaser for anyone craving a decadent vegan pastry!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 50 grams Granulated sugar
- 8 grams Salt
- 250 milliliters Unsweetened almond milk
- 250 grams Vegan butter, chilled
- 200 grams Vegan chocolate hazelnut spread
- 20 milliliters Vegan milk for brushing
- 50 grams Almond slices
- 20 grams Powdered sugar for dusting
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, and salt. Mix well.
Step 2
Warm the almond milk slightly so it's lukewarm and add it to the dry ingredients. Mix until a dough forms.
Step 3
Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Wrap in plastic wrap and chill in the refrigerator for 1 hour.
Step 4
Take the chilled vegan butter and place it between two sheets of parchment paper. Using a rolling pin, bash and roll it into a flat square, approximately 15 cm on each side. Chill it again if it becomes too soft.
Step 5
Once the dough has chilled, roll it out on a floured surface into a rectangular shape, about 30 cm x 20 cm.
Step 6
Place the chilled butter square in the center of the dough and fold the edges over the butter, fully enclosing it.
Step 7
Roll the dough gently into a larger rectangle, then fold one third of the dough over the center third, followed by folding over the remaining third (like folding a business letter).
Step 8
Wrap in plastic wrap and chill in the refrigerator for 30 minutes. Repeat the rolling and folding process two more times, chilling for 30 minutes between each.
Step 9
After the final chill, roll the dough out into a large rectangle about 1/2 cm thick.
Step 10
Cut the dough into triangles with a base of about 10 cm. You should have approximately 12 triangles.
Step 11
At the base of each triangle, add a tablespoon of vegan chocolate hazelnut spread.
Step 12
Roll each triangle from the base to the tip to shape your croissants, then curve the ends slightly to form a crescent shape.
Step 13
Place the croissants on a baking tray lined with parchment paper. Cover them with a tea towel and let them rise at room temperature for 1 hour until puffy.
Step 14
Preheat the oven to 180°C (350°F).
Step 15
Brush the tops of the croissants with vegan milk and sprinkle with almond slices.
Step 16
Bake in the preheated oven for 20-25 minutes or until golden brown.
Step 17
Let the croissants cool slightly on a wire rack and dust with powdered sugar before serving.
Nutrition Facts
| Serving size | (1363.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5408.2 |
| Total Fat 308.4g | 0% |
| Saturated Fat 83.0g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4993.6mg | 0% |
| Total Carbohydrate 599.9g | 0% |
| Dietary Fiber 34.2g | 0% |
| Total Sugars 179.9g | |
| Protein 79.6g | 0% |
| Vitamin D 101.3IU | 0% |
| Calcium 775.7mg | 0% |
| Iron 33.0mg | 0% |
| Potassium 1734.6mg | 0% |
Source of Calories