Sugar Free Dairy Free Croissants-
Sharing a yummy croissant recipe today for those with food restrictions. It is a time consuming recipe but well worth the effort. Add your favorite jam or marmalade or just add some butter substitute or margarine. Of course you can use milk, sugar and butter in this recipe instead of my substitutions ( in equal parts).
What You Need
6-1/4 to 7 cups all-purpose flour ( plus a little for dusting your surface and rolling pin)
1/2 cup Splenda (or granulated sugar substitute or sugar)
1 1/4 oz. package active dry yeast
1-1/2 teaspoons salt
2 Cups plus 1 tablespoon almond milk (divided)
1/4 Cup water
1 Cup dairy free margarine (cold and cubed)
1 Tbsp olive oil
1 Large egg
Nonstick cooking spray
2 Baking sheets
Wire cooling rack
Before You Start This recipe requires refrigeration overnight. Lightly flour a clean work area (for turning your dough), oil the bottom and inside of large bowl with olive oil and set aside
Lets Make It! In a large bowl, combine 3 cups of flour, sugar substitute, yeast and salt. In a saucepan, combine 2 cups of almond milk and the water, heat over medium low heat to 120°-130° Do Not boil. Add to the dry ingredients and using electric mixer beat on medium speed for about 2 minutes. Mix in just enough of the remaining flour to form soft dough. Turn the dough onto the floured surface; knead using your hands and knuckles until smooth and elastic, (about 6-8 minutes). Place in olive oil prepared bowl, turning once with olive oil coated on top. Cover with tea towel or plastic wrap and let rise in a warm place until doubled (about 1-1/2 hours.) I put mine on a warm stove or on top of the dryer.
While the dough is rising in a small bowl beat margarine, on medium speed until softened but still cold. Spread half of the margarine into a 10-in. x 9-in. rectangle on a piece of waxed paper. Cover with waxed paper and refrigerate. Repeat with remaining margarine.
Punch dough down gently (you are not boxing). Turn onto a lightly floured surface; divide dough into two pieces. Roll one piece into a 15-in. x 10-in. rectangle. Remove top sheet from margarine; invert over two-thirds of dough. Remove other sheet. Fold dough over margarine. Fold other side over top. Roll out into a 15-in. x 10-in. rectangle. Fold into thirds. Repeat rolling and folding twice. Wrap in plastic wrap; refrigerate overnight. Repeat with remaining dough and margarine.
On a floured surface, roll one piece into a 25-in. x 5-in. rectangle. Cut into 5-in. square pieces. Cut each square diagonally in half, forming two triangles. Roll up triangles from the wide end and place pointed side down 2 in. apart on sprayed baking sheets. Curve ends down to form crescent shape. Repeat with remaining dough. Cover and let rise until doubled, about 40 minutes.
In a small bowl, beat egg with remaining almond milk. Using a basting brush, brush over the croissants. Bake at 400° for 15-20 minutes or until golden brown. Remove and let cool on wire racks
Makes about 15-18
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