Butterless Croissants

Name: Butterless Croissants
Prep time: 90 min
Cook time: 25 min
Total time: 115 min
Yield: 11
Ingredients: Manitoba flour 0.83 cup; Whole grain flour 0.417 cup; Type 00 flour 2 ½ cups; Water at room temperature 1.1 cups; Rice oil 2.8 tbsp; Sugar 0.3 cup; Fresh brewer's yeast 2 tsp; Vanilla bean 1; Fine salt 1 tsp; Vegetable margarine (in stick) 1.1 cups; Water 1 cup; Sugar ½ cup

it de fr br es

395

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 395
Carbohydrates g 44.4
of which sugars g 15.5
Protein g 4.6
Fats g 22.1
of which saturated fat g 10.17
Fiber g 1.3
Sodium mg 334

Difficulty: Very difficult
Prep time: 1 h 30 min
Cook time: 25 min
Makes: 11 pieces
Cost: Low
Note more than 20 hours of resting and rising

PRESENTATION

Butter-free cornetti, seriously good stuff, offer a fresh twist on the classic French croissant. And look, using margarine instead of butter makes them just perfect for a dairy-free lifestyle. The vegan cornetti are super, super moist and skip eggs and milk altogether—so, so tender. Adding whole wheat flour gives them a rustic edge, making them heartier than your typical bakery croissant. It is pretty simple.

The process? Precise folding and resting. That's how you get those layers turning crispy and golden when baked. They often come filled with fruity jams, creamy spreads, or even a spoonful of honey. Sweet and flaky. Imagine kicking off your weekend morning with these butter-free cornetti—pretty much makes breakfast feel extra special. Seriously, different from other pastries. Why? Because you get that amazing flaky texture without any dairy. And here’s the thing, switching to margarine changes everything into a healthy cornetti option.

Experimenting with fillings is fun. I mean, try classic jam, hazelnut cream, or something savory. Some folks even dust on a bit of powdered sugar—looks great, tastes even better. Despite being a non-dairy alternative, these cornetti deliver those flaky, soft layers everyone loves. To be honest, this plant-based cornetti recipe shows you don’t have to miss out on awesome pastries just because you are avoiding butter or milk.

With patience and good folding technique—totally key—you'll whip up a batch of vegan cornetti. Perfect for sharing or just savoring with a strong cup of coffee. Cannot go wrong with that.

INGREDIENTS

395

Calories per serving

Ingredients (for 11 butterless croissants): Manitoba flour 0.83 cup (100 g); Whole grain flour 0.417 cup (50 g); Type 00 flour 2 ½ cups (300 g); Water 1.1 cups (250 g) - at room temperature; Rice oil 2.8 tbsp (40 g); Sugar 0.3 cup (60 g); Fresh brewer's yeast 2 tsp (10 g); Vanilla bean 1; Fine salt 1 tsp (5 g)

for layering: Vegetable margarine 1.1 cups (250 g) - (in stick)

for the syrup: Water 1 cup (100 g); Sugar ½ cup (100 g)

Preparation

How to prepare Butterless Croissants

To prepare the butterless croissants, start by dissolving the yeast in room temperature water 1, then set aside for a moment. In the bowl of a stand mixer fitted with a hook, pour in the all-purpose flour, Manitoba flour, and whole wheat flour 2. Add the sugar 3

and the water in which you have dissolved the yeast 4. Turn on the machine and work until you obtain an elastic dough. Then add the rice oil 4, the seeds from the vanilla bean 5.

Finally, add the salt 7. Work all the ingredients with the hook until you get a smooth, homogeneous, and well-bound dough 8. Transfer the obtained dough onto the work surface and quickly round it into a spherical shape 9.

Transfer it to a large bowl and cover with plastic wrap 10. Let the dough "rest" at room temperature for a couple of hours. After the maturation time at room temperature, transfer the dough to the refrigerator for 12 hours. Meanwhile, prepare the margarine. Cut it into 6 slices, then arrange them on a sheet of parchment paper, trying to form a square 12.

Place another sheet of parchment paper on top 13 and use a rolling pin to even out the margarine 14 to form a square block 7 inches by 7 inches, half an inch thick 15. Then store it in the refrigerator until use.

After the 12 hours of maturation in the refrigerator, take the dough and leave it at room temperature for 2 hours 16. At this point, roll it out on a lightly floured work surface until you get a rectangle measuring 14 inches by 8 inches 17. Place the margarine square in the center of the dough 18.

Fold the lower flap of dough over the butter block 19 and then the upper one, so that it aligns with the other 20. Seal the two open sides with your fingers and roll out the dough again 21 until you get a rectangle measuring 20 inches by 10 inches.

Give the dough the first three-fold by bringing the lower flap to the center 22 and covering it with the upper flap 23. Cover the obtained block with plastic wrap, transfer it onto a tray 34, and let it rest in the refrigerator for 30 minutes.

Roll out the dough again on the lightly floured work surface 25 (always until you get a rectangle measuring 20 inches by 10 inches) and give it the second three-fold, as just done 26. Cover the block again with plastic wrap and let it rest for another 30 minutes in the refrigerator 27.

After resting in the refrigerator, repeat the operation for the third and final three-fold 28. Cover the dough again with plastic wrap and let it rest in the refrigerator for 30 minutes. Then take it out and roll it out on a floured work surface 29 to obtain this time a rectangle measuring 34 inches by 10 inches. With the help of a sharp knife, make triangles with a base of 4 inches 30.

You will get 11 31. With a brush, slightly moisten the triangles 32. Then start rolling them up without pressing 33,

so that the closure part ends at the bottom 34. Transfer them onto a baking sheet and let them rise for 2 hours at a temperature of about 77°F. Meanwhile, prepare the syrup: pour water and sugar into a saucepan 35, bring to a boil for a couple of minutes 36. Then turn off the heat and let cool.

After the rising time, gently brush the surface of the croissants with the obtained syrup 37 38. Bake in a static preheated oven at 375°F for 25 minutes. Remove from the oven and let cool before serving 39!

Storage

The butterless croissants can be stored for one day under a glass dome. Once cooked and cooled, you can freeze them.

Alternatively, you can freeze the formed croissants raw, before the last rising: you can then take them out of the freezer, let them thaw overnight in the turned-off oven, and then brush them as indicated in the recipe. Then bake them as directed. Alternatively, you can also freeze them cooked.

Advice

Instead of rice oil, you can use hazelnut oil or other aromatic oils. Alternatively, you can use the same amount of margarine; in this case, you can leave it at room temperature until it becomes creamy before using it.

For the translation of some texts, artificial intelligence tools may have been used.