Recipe | Dairy & Gluten free Croissants

What a beautiful day.
I still can’t believe the rays of sunshine swarming the living room; nothing but pure glee.

It’s the day after my 22nd Birthday and I couldn’t be happier … I also whipped up these pastries, since going dairy free I’ve produced my very own croissant I can devour.

Guilt Free Pastries

Ingredients:

  • 500g bread flour (use coconut flour for gluten free)
  • 50g caster sugar
  • 10g instant yeast
  • 300g butter (use Pure sunflower butter for dairy free)
  • 1 egg (beaten)
  • 1 tsps of salt
  • Oil (greasing the clingfilm)
  • 300ml cold water

Essential equipment:

  • 3 baking trays
  • Clingfilm
  • Parchment paper

Method:

Prepare the following steps the day/night before:

  1. Place the flour, sugar and salt into a large mixing bowl. Add the yeast and water and mix until fully combined. (Stir slowly for 2 minutes, and fast for 6 minutes).
  2. After fully combined into a smooth ball, place into a slightly oiled bowl and leave to proof in the fridge for 2 hours.
  3. Place the butter between 2 sheets of parchment paper, (measuring the sheets into a rectangle-20X15cm)
  4. Leave the butter in the fridge until the dough has finished the first stages of proofing.
  5. Take the dough out of the fridge and place onto a lightly floured surface. Continue to roll the dough into a rectangle (measuring 40X20cm).
  6. Unwrap the butter and place the slab into the centre of the dough.
  7. Fold both sides of the dough into the middle, (so the edges of the dough are touching the centre).
  8. Fold the dough in half, wrap in clingfilm and place in the fridge for 30 minutes.
  9. Repeat stages 7&8 once more (without adding additional butter). After completion leave in the fridge overnight.

Continue the steps the following day:

  1. Prepare your baking trays by lining them with parchment paper.
  2. Roll the dough on a lightly floured surface (create a rectangle measuring 60X30cm).
  3. Cut the dough in half (landscape). With one strip use a pizza cutter and create even triangles.
  4. Repeat on the second strip.
  5. Start at the base of each triangle, roll towards the tip, once completed tuck the tip beneath the croissant.
  6. Repeat the process until no dough remains.
  7. Place slightly oiled cling film over the croissants and leave to proof for 2 hours.
  8. Preheat the oven to 180℃.
  9. Egg wash each croissant.
  10. Place in the oven for 15 minutes (until golden brown).

Sign off:

Another day another recipe … I’ve been busy in the kitchen, what can I say? I promise that the next few blog posts won’t be food related!
Although, as mentioned previously my 22nd Birthday just so happened to take place yesterday.

Perhaps I could share my experience?
Anywho, I’m shooting off out the door!
I will see you very soon!

Love Amy x


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