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Good morning, my dear friends! With great joy I present to you these vegan beauties! We have finally made it! Actually HE has finally made it! Because what you see is my husband’s creation. My only contribution was the food styling and photography. He has been very creative lately. It all began with his veganized tsoureki. I guess he liked the feeling of being creative. It is infectious! LOL! These croissants contain small quantities of sugar and butter and of course are far better and healthier than the storebought ones! No conservatives or unknown ingredients!Your kids will love them! We filled them with chocolate chips/ chocolate shavings, thick jam/ vegan hazelnut spread or you could just cut them with a knife and fill them after baking. The choice is yours! You could freeze the croissants and bake them whenever you like (without defrosting them).
Happy new week everyone! Happy baking!
Ingredients (yields 12):
625 gr. self rising flour
8 gr. dry yeast
1/2 cup (80 gr.) brown sugar
1/2 cup (105 gr.) banana, mashed
1/2 cup (90 gr.) vegan butter
1 cup (182 gr.) soy milk, lukewarm
1/4 cup (53 gr.) orange juice
Α. In a bowl dissolvethe yeast in the milk. Cover with the sieved flour and set aside. DON’T stir them. In a pan stir over medium heat orange juice, butter, sugar and banana until well combined. Remove from heat. Mix the flour with the yeast. Then add the banana mixture. Knead for about 10 minutes until you get a nice dough that doesn’t stick on your hands. Put the bowl with the dough in the oven at 50C for 45 minutes.
Β. Then roll out the dough on a lightly floured surface into a rectangle 30*35. Using a sharp knife, pizza cutter cut the dough into triangles. Cut a small slit in the bottom of each triangle, put the filling and fold. Put them on a baking tray lined with parchment paper and put back in the oven for 35 minutes at 50C. Then brush them with milk (it has to be at room temperature), put them back on the tray and bake in preheated oven (fan) at 180C for 15 minutes. Enjoy!