Drive away with green broad beans and ricotta
52 recipes
Croissant vegan
ingredients
servings
5
Wholewheat flour
220 grams
Brown cane sugar
30 grams
Soy yogurt
70 grams
Water
50 grams
Iodized salt
to taste
Extra virgin olive oil
1 spoon
Dry brewer's yeast
10 grams
Rice malt
10 grams
Honey
10 grams
Bakery products from Italy
Croissant vegan
Croissant vegan
ready in
3 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Recipe perfect for breakfast but if you feel like a great light snack croissants also why not? With these croissants you do not feel guilty: To see the video of the recipe just go on my youtube channel Recipes Happy
preparation
step 1
We mix the yeast in lukewarm water and melt it, we combine yogurt, oil, 10 grams of honey and aroma, brown sugar, finally we combine the flour and knead.
step 2
Roll out the dough obtaining a high round half a centimeter puff and derive 8 triangles.
step 3
Now we roll each triangle of dough starting from the large part, we rolled up the dough to form the croissants, position it on the baking sheet and spennelliamo croissants made with hot honey
step 4
Now let it rise the croissants until they doubled, about 2 hours, but if in two hours will still unleavened for good let rise until doubled them!
step 5
When they are leavened without touching distribute the brown sugar and granulated inforniamoli at 180-200 degrees for about 15 minutes. Be careful they do not burn.
step 6
When they are cooked sforniamoli and let them cool on the grate of the oven so that air can flow both above and below the croissants when they are cold we can store them in a food bag.
