Your traditional Austrian pastries – the vegan and healthy version for you to enjoy!
As always I needed to make a vegan and healthier version of one of my favorite treats (in this case, pastries) for you! You might not be familiar with this one as brioche croissants are mostly found in my home country, Austria. But that’s exactly why you should try these vegan brioche croissants because who knows, maybe they end up being your favorite pastries too.
What kind of pastry is that?
In Austria, we have so many delicious traditional pastries, but unfortunately, none of them is vegan. That’s why it took me so long to actually try such a pastry and turn it into a vegan and healthy version! Surprisingly it was actually quite easy and it tastes so good, I ate 4 pieces at once (I only needed to stop to let my family have a piece too). Why are these brioche croissants so healthy? Firstly, I used whole grain flour and secondly I didn’t use any fat and the brioche recipe doesn’t require much sugar so in this area it was already healthier.
The secret to the perfect croissant
The secret key to a slightly crunchy croissant on the outside and tender on the inside is to give the dough enough time to rest and a lot of kneading. I hope you get as fond of these brioche croissants as I did! (In Austria we call the croissants “kipferl” because by croissant we usually mean the french pastry).
No worries, I’ll be guiding you along the way
I tried to create this recipe as easy as possible. Step by step I will be guiding you along the way to the perfect brioche croissant. If you follow the steps and knead the dough with much love, there should be nothing else to worry about 🙂 If you have more questions or uncertain about one step or another, please reach out to me, I am happy to help you 🙂
Are you particularly fond of baking pastries with yeast dough? Then maybe this recipe for vegan panettone or cinnamon rolls is another great treat for you to try!
- 250 g wheat flour whole grain
- 9 g activated/dry yeast
- 30 g raw cane sugar
- 1 dash salt
- 1 tbsp soy or lupine flour
- 2 tbsp aquafaba (really just the unprocessed liquid)
- 1 dash lemon juice
- 200 ml milk (any kind of plant milk), warm soy, oat or coconut
- coarse sugar
- First mix all the ingredients in a bowl, starting with the "dry" ingredients such as flour, yeast, sugar, salt and lupine or soy flour. When these ingredients are well combined add the "wet" ingredients to them (aquafaba, lemon juice and warm plant milk)
- Put the dough on a kitchen surface and start kneading it with your hands until the dough gets soft and smooth. The dough will be hard and sticky in the beginning but the more you knead it the softer it gets
- Now let the dough rise in a bowl covered with a cloth at a temperature between 25 and 30 °C. During summer-time when I can't put the dough outside in the sun, I usually place it in the oven at 25 °C. This process takes about 30 minutes
- When the dough rose for the first time, start kneading it again for a few minutes (don't forget to spread a little bit of flour on the kitchen surface, so the dough won't stick to it)
- Now separate the dough into seven even pieces
- Put them on a board and cover them with a cloth
- Let the dough pieces rest at room temperature for about 20-30 minutes
- Now form croissants from each dough piece: roll out the dough in an oval form with a rolling pin
- Now flap the upper end a little over and start rolling you croissant from there (while rolling press the upper end a bit down with your hands and also pull the lower end a bit so you can roll more layers)
- Place the croissants on a board and let them rest for 20 min at room temperature. In the meantime preheat the oven at 180 °C.
- Brush some vegetable milk over your croissants and spread the coarse sugar on top of them
- Bake your brioche croissants for 15 min at 180 °C in the oven
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Don’t forget to check out our breakfast and pastries for more deliciousness!