The croissants without eggs and butter are very easy to make, a simple dough, few ingredients, and they will be ready in no time: delicious, fragrant, great on their own or filled with your favorite jams and creams. Try the croissants without eggs and butter: they will be a revelation!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 8 croissants
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups flour
- 2 tsp fresh yeast
- 1/4 cup milk
- 2 tbsps rice oil
- 1/2 cup plain yogurt
- 1/4 cup sugar
- 3/4 tsp salt
- 1 tsp vanilla extract
- as needed milk (for brushing)
Tools
- 1 Kitchen Aid Artisan Mixer
- 1 Bowl
- 1 Reusable proofing cover
- 1 Baking Sheet
- 1 Reusable baking mat
- 1 Kitchen brush
Steps
In the mixer bowl with the leaf hook, mix the flour with the sugar and crumbled yeast. Add the milk, rice oil, yogurt, and vanilla and mix again to combine the ingredients, then replace the leaf with the hook and add the salt. Work the dough until it is well kneaded and detaches from the bowl. Transfer the dough to the work surface, form a loaf, place it in a bowl, cover it, and let it rise until it triples in volume. After the resting time, return the loaf to the lightly floured work surface and roll it out with a rolling pin to obtain a fairly regular circle. Divide the circle into eight triangles and roll them from the wider base towards the tip. Place them on the oven baking sheet with the appropriate mat and let them rise for about 40 minutes or until doubled. Brush the croissants with a little milk and bake them in a static preheated oven at 340°F for ten to fifteen minutes.
Notes
It’s important to pay attention to the cooking: respect the indicated times by adjusting with your oven but do not prolong the cooking time, or they will lose the softness that characterizes them.
You can freeze them after they have cooled.
You can warm them for a few seconds in the microwave before serving.
Recipe source: HERE.
