Mini-Croissants (dairy-free)

Since it is nearly the end of 2015, I'd like to dedicate the last two posts to my favorite dessert, chocolate croissants. But first, let's learn how to bake regular croissants.

When I was on Camden's allergy free diet, I really missed eating bread. As I mastered the art of pizza dough and bao dough, I wanted to try croissant dough as well.

At first, I really hated making croissant dough. For a butter substitute, I used coconut oil which could be temperament. Can't expect much from oil when making the yeast dough, you know? The croissants were the thing of the past in my kitchen. It wasn't until I started using palm shortening for dairy substitute that I realized the potential of making a really flakey croissants again.

 

Sure enough, I was right. NOW, the croissant dough is super easy to make. Nothing more than making a pizza dough. The challenge may occur when folding laminated dough as the palm shortening may oozed out, especially in the Texas warm weather. But seriously, don't let that keep you from making some croissants from scratch. 

 

So this post will be about making the croissant dough. Then I will teach you how to make mini-croissants. Next week, I'll post a recipe for the chocolate croissants. So let's bake!!!

 

Dairy-Free Croissants Dough

 

3/4 cup (6 oz.) coconut milk  (105° to 115°F)

1 teaspoon active dry yeast

1 1/2 Tablespoons granulated sugar

1 3/4 cup (7 oz.) all-purpose flour, plus more for dusting

1/2 teaspoon sea salt

1/8 - 1/4 cup (1 - 2 oz.) palm shortening

1. In a large bowl, mix the milk, yeast, and sugar. Set aside until the mixture is foamy, about 5 to 10 minutes, depending on a room temperature.
2. In another bowl, sift together the flour and salt.
3. Add the flour to the yeast mixture.
4. Mix until the dough is formed.
5. Knead the dough on the non-stick mat until it comes together, about a minute.
6. Place the dough back into a bowl and allow it to rest to double its size, about an hour, depending on a room temperature.
7. Once ready, knead the dough again. 
8. Place the dough on the non-stick mat. Dust the dough with flour as needed to prevent sticking.
9. Roll the dough out to about 9 by 15 inch (original size). TIP: No need to be accurate as the dough will need to be measure and cut to size.
10. Spread the shortening over the left half of the dough, making sure to leave about 1/2 inch boarder (see picture 1). NOTE: I use about 1.5 oz. palm shortening. The more shortening, the more flakey the croissants will be.
11. Fold the other half of the dough over to shortening.
12. Press to seal the edges.
13. Fold it again from the short side.
14. Roll out the dough to the original size, careful not the allow the shortening to ooze out of the dough. TIP: During the summer, place the dough in the fridge for about 5 to 10 minutes to allow the shortening to harden a bit.
15. Fold the dough half way then roll out the dough to the original size. NOTE: As the dough is folded over and over again, the dough will have more layers. When baked, the layers will puff up and create that classic croissant layers.
16. The dough is ready to use in making savory and sweet croissants.

Mini-Croissants

makes 16

1 croissant dough

1/2 cup warm water

1 teaspoon baking soda

1. Line the baking pan with non-stick mat or parchment paper. TIP: Be sure to use baking pan with rims so the melted shortening will stay inside the pan and not drip on to the oven floor.
2. Roll the croissant dough out to 9 x 15 inch.
3. Cut the dough into 8 equal part (see picture 2).
4. For each square, cut it into 2 triangles.
5. Starting from the long side, roll the dough upward to meet the short end.
6. Place it on the prepared pan then curve the shape a bit to take on the classic croissant shape.
7. Repeat with the rest of the dough.
8. Allow the dough to rest in the fridge for 20 minutes. NOTE: In a hurry? Go head and preheat the oven while the dough is resting in the fridge (or at a room temperature during winter months).
9. Once ready, preheat the oven to 400F degrees.
10. Make the baking soda wash by dissolving the baking soda to warm water.
11. Brush the baking soda wash over the croissant dough.
12. Bake in the preheated oven until golden brown, about 15 minutes.
13. Allow the croissants to rest for 5 minutes. Enjoy them while they are piping hot or warm.

STORING: Keep the mini-croissants in a container at a room temperature for up to 3 days or in the fridge for up to 7 days.

Allergy Info: These mini-croissants are free from or can be made without dairy, egg, corn, legume (soy or peanuts), nuts (not palm), and fish. If you don't have dairy allergy, you can go ahead and use the same amount of butter instead of palm shortening.