- 1 cube fresh yeast
- 1 Tbsp sugar
- 2 Tbsp soy drink
- 300g flour
- 150 ml water, lukewarm
- 1 Tbsp olive oil
- 1 Tbsp salt
- 1 Roll vegan puff paste (from the multideck cabinet á ca. 240g)
- 2 l water
- 1 packet natron (ca. 50 g)
- 200 g vegane Alternative zu Hähnchenschinken
- 200 g Bluerisella or Smokeyrisella
- bunch spring onions
- ½ bunch chives
- disposable gloves
- backing paper
- sesame and/or coarse salt, for sprinkling
- Crumble the fresh yeast cube into a mixing bowl, then stir in 1 tsp of sugar and 2 Tbsp of soy drink at room temperature until smooth. Cover the bowl with a dry cloth and let the yeast rest for 15 min.
- Put the flour in a mixing bowl, add salt and olive oil as well as the yeast dough and lukewarm water and then knead all ingredients with the hand mixer (dough hook) into a smooth, homogeneous yeast dough. Cover the mixing bowl with a cloth and let the dough rest for 15 min.
- With a rolling pin roll out the yeast dough on a well-floured surface at approx. the size of the puff paste. Place the puff paste on the yeast dough and press it on. Now fold the dough sheet from the left to the right side and then fold in from the lower to the upper end and roll out again. Cover the dough sheet with a clean and dry cloth and let it rest for 10 min.
Repeat this step twice with a rest in-between of 10 minutes each time. After the third time don't roll out the dough sheet after folding, but cut it into two pieces and form them into a ball (don't knead the dough!) and let it rest for one last time.
- For the filling: cut the vegan ham into fine cubes and the spring onions into fine rings, chop chives finely. Stir all ingredients with the Bluerisella.
- Roll out the dough ball on a well-floured surface (round and thin) and cut it into 8 pieces (like a pizza). Put one Tbsp of the filling into the wide side of every piece and roll them up to form them into croissants. Be sure to close in the filling so it will not spill out while baking. Repeat with the second dough ball.
- Bring 2 liters of water including the natron to a boil. Take the pot from the stove. Wear disposable gloves to protect your skin from irritation.
Using a spatula place each croissants into the hot water (not boiling) and let them sit for about 1 minute. Then lift them out with a skimmer and place them on a lined baking sheet. Sprinkle the sesame or coarse salt on the croissants and bake at 180°C in the pre-heated oven for about 30-35 minutes until golden brown.
Our Tip For You:
The croissants also taste Vantastic with a sweet filling – e.g. with the fine nut nogat cream from our shop!
Servings: 6-8 people (16pcs.)
Recipe by Sophie Mathisz / Photo by Marcus Maly