Nut Croissants

Nut croissants are simply a delight and wonderful for winter.


For the dough
  • 500 g fine flour
  • 2 packages dry yeast
  • 1 pinch salt
  • 1 tablespoon sugar
  • 1 teaspoon anise
  • 1 teaspoon grated lemon peel
  • 1 pack vanilla sugar
  • 80 g Margarine melted
  • 375 ml soy drink lukewarm
Nut filling
  • 150 g hazelnut ground
  • 125 ml soy drink
  • 1 tablespoon raisins chopped
  • 1 tablespoon Rum
  • ½ pack vanilla sugar
  • 1 tablespoon Bio Veganz Agave Syrup
  • 1 teaspoon grated lemon peel
  • 1 pinch cinnamon
  • 100 ml soy cream for brushing
  • 1 icing sugar for dusting


  • Knead the flour with dry yeast, salt, sugar and the remaining ingredients to a smooth dough.

  • Mix for 20 minutes with a hand mixer. Cover and let the mixture sit for about 1 hour in a warm place.

  • Meanwhile boil, the nuts in soymilk briefly stirring, remove from heat and mix well with the other ingredients.

  • Knead dough again and roll out to 1 cm thick strip on a floured surface.

  • Cut out 10 x 10 cm squares and put 1 tsp of walnut in the middle, then shape the squares into croissants. Then place on a lined baking tray, sprinkle with soy cream, cover and let it sit for 15 minutes.

  • Bake in preheated oven at 200 ° C for 25 minutes or until golden.

  • Allow it to cool and sprinkle with powdered sugar.

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