Homemade Eggless Flaky Croissant

Eggless Buttery Flaky Croissant

For me, croissant is all about Germany. Actually croissant is a viennoiserie (things of Vienna). This Vienna-style pastry is famous for its crescent shape. I first had croissants on a trip to Germany. At the time I was not that much interested in cooking. I was even scared of making experiments. I only wanted to taste everything. And, I must say, every taste was different. Till then Bread was just a soft thing for me with rectangle shape or sliced squares. Variety in bread really surprised me.

But, wait a minute, croissants, I have seen something similar to this spiral flakes. Yes, the Puffs, Stuffed Vegetable or meat puffs. I hated those stuffed vegetables and will always give it to my amma whenever I get one. I only wanted the flakes of bread. And here it is, The Croissants.

Then after 1 year, sitting alone and getting bored in the house wake up the experimenting cook in me.

I wanted to make croissants. I searched the recipe. But most of them had egg and I don't want egg in my recipe. After doing lots of research and making, I am sharing my first blog recipe,

EGGLESS FLAKY HOMEMADE CROISSANT.

Yummy Croissant

The making of croissants is really time consuming but totally worth the time.

Croissant ingredient list:

Croissant Ingredients

All purpose flour - 3 cup
Warm Milk         - 3/4 cup
Lukewarm water - 1/4 cup
Active dry Yeast - 1 tsp
Salt                   - 3/4 tsp
Cold unsalted Butter - 2 oz(4 Tbsp)
Sugar                - 1/4 cup

Yeast Proofing

First proof the yeast. Combine yeast, sugar and lukewarm water. Let it sit for 15 minutes. After 15 minutes  the liquid will start to foam. Yes, the yeast is working. (I took the pic before 15 minutes and the foaming is not complete)                 

Meantime cover the butter block in a plastic wrap. Make it into a flat square sheet by slightly pounding and rolling. We can use a roller for this.

Making Butter Sheet

Keep the butter sheet in the refrigerator until the croissant dough is ready.

When the yeast proofing is complete add the flour, sugar, milk and salt into the bowl.

Croissant Dough

Knead to form a soft dough. The dough will be softer than bread dough. Cover and let it rest in the refrigerator for 30 minutes. Letting it rest help the gluten to activate so that the dough can be stretched and rolled without breaking.

Now starts the interesting, same time, difficult part.

Clean your work surface. Dust with flour. Keep the dough on the dusted surface. Make a cross on the dough ball with a knife.

Keeping the middle part a little raised, roll to form a star shape.

Croissant lamination step 1

Now take the butter from the refrigerator, unwrap and place it in the middle raised portion of dough. Then wrap the butter sheet with the dough, each part completely covering the butter.

Croissant lamination step 2

We will get a square block. (If the butter starts to melt, stop everything and keep it in the refrigerator for sometime).

Croissant lamination step 3

Then roll the square to form a rectangle sheet. Fold the rectangle dough sheet to form a square again. Wrap in a plastic cover and keep it in the refrigerator for 30 minutes. 

Croissant lamination step 4

After 30 minutes take the dough from wrap and again roll to a rectangle sheet, fold to form a square, cover with a plastic wrap, again refrigerate for another 30 minutes.










Repeat the rolling and folding process 2 more times with 30 minutes refrigeration gap, so total 4 times, which will form many unseen buttery layers inside the soft dough sheet. We can make thousands of layers by repeating the rolling and folding process.

Preheat the oven to 350 °F (176 °C)

Line a cookie sheet or pizza pan with parchment paper.

Cut dough into triangles

Now trim the uneven edges to form a perfect rectangle. With a pizza cutter or knife, cut the dough into triangles.

Crescent Shape making step1

Make a small cut at the base of triangle.

Crescent Shape making step 2

Pull the sides apart.

Crescent Shape making step 3

Make a tight roll.

Place the croissant in a pan

Place it in the cookie sheet 1 inch apart so that it won't stick together when cooked. Yes, it will double in size. Let it rest for 30 minutes at room temperature.

Microwave milk and butter

I used butter and milk mixture for glazing. Combine 1 tsp butter with 1 tsp milk. Microwave until butter melts(10-12 seconds). Usually egg wash is used for this.

Brush the croissant with milk-butter mixture

Brush the croissant dough with milk-butter mixture.











Place it in the preheated oven. Cook for 25 minutes or until the crust turns golden brown. Let it cool down.

You are done. You will forget all the difficulties you came across in making this when you have the first bite.

Eggless flaky Croissant

Croissants had assured me that I have lot of patience.

Take risk, Get out of your comfort zone, You will learn something new.

Happy cooking.....