Brioche croissants are so tasty and a lot less naughty than the puff pastry ones, with significantly less butter. With or without filling, it is a perfect afternoon snack, with a hot cup of tea or coffee. Initially I made these croissants with dried yeast, which required proving time. However, I tried with baking powder instead and the final result is just as great and a lot quicker!
Time: 40 minutes
Type: sweet bread,snack
Difficulty: 2 pans
Makes: between 6 to 12 croissants (depending on size)
What you need:
500g flour (all-purpose or whole-wheat)
2 tsp baking powder
75g brown sugar
40g vegetable spread at room temperature
1 tbsp vegetable oil
210ml oat or soya milk
a little plant milk, olive oil and a sprinkle of turmeric to glaze
Utensils:
large mixing bowl
measuring cup
mixing spoons
knife
rolling pin
parchment paper
baking brush
baking trays
Directions:
Add all ingredients to a big bowl and mix well (add more flour and/or a little water if needed);
Knead the dough for a couple of minutes;
Flour a working surface and start rolling and stretching the dough into a thin wide rectangle – trim the edges to neaten;
With a knife, cut into triangles (you can also cut the dough in half lengthways before cutting into triangles, this way you’ll have double the amount of croissants, but smaller);
Starting at the base of each triangle, roll into a croissant gently;
Note: if you’re adding any filling, add this to the widest past of the triangle before rolling;
Place croissants in parchment paper and bake for about 15 to 20 minutes at 180C until risen and golden;
Remove from the oven once baked and let it cool for about 5 minutes;
Brush each croissant with a mixture of olive oil, plant milk and turmeric (for the colour).
Plant Based Portuguese 