The egg-free croissants are sweet leavened brioches, super fragrant and super soft. I wanted to prepare some little brioches for breakfast and made these delicious little croissants that were a hit! The egg-free croissants (and also without butter, if you want) are incredibly soft, great on their own and perfect to fill with your favorite filling, both before and after baking, I preferred to leave them simple, so I could later choose what to add (Nutella, jam, pastry cream, or pistachio cream, etc.).
- Difficulty: Easy
- Cost: Affordable
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 12 egg-free croissants
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1/2 cup milk
- 1/3 cup sugar
- 2 1/2 tbsp butter
- 1 1/4 tsp fresh yeast (or 2 of the dry one)
- 1 lemon zest
- to taste vanilla
- to taste powdered sugar
Steps
The egg-free croissants are super easy and quick to prepare, first put the flour, sugar, dissolved fresh yeast in a bit of the total warm milk, the remaining milk, vanilla, grated lemon zest in a bowl and knead quickly.
Add the butter in pieces, a pinch of salt, and knead again, work the dough on a work surface and form a nice dough ball, let it rise in a bowl, covered with a dish towel, for 2 hours.
After the rising time, roll out the dough on a lightly floured work surface and form a circle about 1/4 inch thick, cut it in half, then into 4 and then into 12 parts.
Take a wedge and roll it onto itself, stretching the tip, form all the egg-free croissants this way, place them on a baking sheet lined with parchment paper, brush them with a little milk, and let them rise for another hour.
Bake the egg-free croissants in a preheated oven at 350°F for about 20 minutes, they should lightly brown.
Notes:
The egg-free croissants keep at room temperature for 3-4 days. To make them taste fresh again, heat them in the microwave for a few seconds. You can fill them with your favorite filling either before or after baking. If you don’t want to use butter, replace it with 2 tbsp of vegetable oil. You can increase or decrease the amount of fresh yeast if you change the rising time.
More croissant recipes HERE
