The vegetarian recipe for Eggless Croissants:

Servings: 6


  • 1 cup fresh milk
  • 1 tbsp dry yeast
  • 150 g butter
  • 2 1/2 cup wheat flour


  • 1 1/2 tbsp sugar
  • 1 tsp salt


  • Warm up fresh milk, add dry yeast, stir evenly and leave aside for 5 minutes.
  • Add wheat flour (1/2 cup) and combine.
  • Add wheat flour (2 cups), butter, sugar and salt; combine.
  • Knead the dough until smooth and let it ferment for 2 hours.
  • Spread some wheat flour on a table and over the dough.
  • Use a roller to flatten it and form a round shape; then, roll up to form a long loaf.
  • Subsequently, flatten the loaf and roll up into a spiral; cut in half horizontally and flatten into 2 rectangles.
  • Cut each rectangle into 4 wedges (1 wedge for stuffing: divide it into 3 portions).
  • Lay one stuffing dough in the middle of the bottom of each triangle.
  • Gently wrap up the stuffing dough and roll up; shape into crescent.
  • Lay all croissants on a greased baking tray.
  • Put in a preheated oven and bake at 160°c for about 35 minutes.
  • Cool and serve.