French butter croissants are a big favourite of mine and many others I know. I stopped eating them years ago when I started to eat healthy and clean, but to be honest I really fancied them now and again.
There are so many reasons to avoid eating the croissants from cafes and shops.
- The commercial French croissants are prepared with margarine /palm fat oil which is incredibly bad for your cholesterol and your health in general.
- Commercial French croissants are made with refined cane sugar or even worse some substitutes, cheaper sweeteners starting with E, followed by E951 (aspartame).
- Commercial French butter croissants are full of colourants, preservatives and unnatural aromas.
- Commercial butter croissants are prepared with yeast which is not good for your natural bacteria in the digestive system and can cause you stomach ache and other health discomforts.
Ok it doesn’t sound very optimistic does it.. but there is good news:
- Homemade sourdough butter croissants are made with wild yeast/starter, which is the healthiest way to prepare baked goods.
- Sourdough baked treats and breads are full of natural bacteria the supports the digestive system, speed up the metabolism and makes the gluten easier to absorb. Sourdough breads made with wild yeast are a better choice for people sensitive to gluten.
- Easier digestion means weight loss friendly.
- Coconut sugar in our croissants is unrefined and has a lower GI in comparison to the regular one.
- Sourdough butter croissants are vegan which makes them a perfect choice for people on a planet based or dairy-free diet.
The only draw back with the croissants is the time to prepare the butter pastry, it’s quite lengthy. If you decided to give it a go trust me when I say its a great experience and well worth the effort. Im not telling you all this stuff to make the recipes sound tasty and yummy, I’m saying it because they really are the best croissants I ever had. The smell of them baking at home OMG! Incomparable.
One last thing about the long process. Long fermentation means a lot of health benefits as we mentioned before about the ease of digestion and the absorption of the gluten in the flour, its defiantly worth it.
If you liked these amazing sourdough butter pastry treats then please share them with your friends and loved ones, they might enjoy them too! Follow us on social media for more great recipes. Enjoy!
click here for the sourdough starter!
Homemade vegan butter croissants, yeast free sourdough
In a bowl sift the flour for the pre-ferment, add the rest of the ingredients into the bowl and mix well. Cover it and leave it a room temperature for 8-9 hrs. This process will take around 10 minutes.
In the evening continue with the rest if the ingredients. At this time your pre-ferment should have little bubbles in it.
Sift the flour into the same bowl. Add the oil, mylk, salt and coconut sugar. Stir the mixture well until it becomes to difficult to stir, then kneed it by hand.
Fold the vegan butter dough in half, then turn it 90º and fold it again. Continue with this for around 40 folds. If its to sticky lightly dust you hands with flour and the buttery dough. Turn the dough upside down in your bowl and cover the bowl with cling film. Leave it to rest for 10 minutes. Do this step 2 more times (40 folds and 10 mins rest in-between). Then put the bowl with the buttery dough covered with cling film in to the fridge for overnight.
Making the vegan butter
Melt the coconut butter. Mix it with the oil and turmeric. Transfer into a glass bowl and leave it in the fridge or at room temperature overnight to firm up. In the morning take the butter out of the fridge and leave it at room temperature for about 1hr. The butter needs to be firm enough to make a small dent when pushed, not to be too soft as for your finger to easily go straight in to it.
Take the sour butter dough out o the fridge. Roll it out in a square shape about 1.5cm, 1/2" thick. Scrape out the butternut by bit and place it on the square dough. Try to make it as even as possible in a thin layer.
Fold the sour butter dough corner to the centre
Do the same with the remaining corners until you have an envelope shape.
Roll it out to about 2 cm thick 3/4" slab and fold it from the left to the centre and then from the right to the centre. You should end up with 3 even rectangles
Roll it out again to 2 cm slab 3/4", cover with parchment/baking paper and place in the fridge for 30 minutes. Repeat the folding and rolling 2 more times and put the dough in to the fridge for 30 minutes each time.
After the 3rd roll, put it back in the fridge for 30 more minutes. Roll the pastry into a 1cm thick slab. If its too sticky pop it back in the fridge for about 30 minutes or the freezer for 10 mins. You can also dust it with some flour.
Make triangles and roll it with your fingers to form your vegan sourdough butter croissants.
Place the croissants on a baking tray and leave them at room temp for 2-3 hours (22º-23ºC)
Brush the croissants with the plant-based mylk (room temp)
Pre heat the oven 30 minutes before baking the croissants on 230ºC
Put a roasting tray at the bottom of the oven. When the temperature is reached pour 1 cup of boiling water into the roasting tray and turn down the heat to 200ºC
Brush the croissants again with the vegan/palnt-based mylk and bake for 15-20 minutes or until golden brown. Cool down on a wire rack for 10 minutes.
Its best to start one morning before you go to work, and continue on the next day you have off. Or start when you have 2 days off work. Preparing vegan butter pastry/croissants is not that difficult but does require your attention and patience.