Гэта Міндальны круасанавы хлеб is a delicious egg-free and dairy-free bread made with just a few ingredients and loaded with all the flavors you like from classic almond croissants.
Хоць увесь рэцэпт знаходзіцца ніжэй, не прапусціце ўсе мае парады далей, у тым ліку замену інгрэдыентаў, парады па падрыхтоўцы і пакрокавыя здымкі!
Падабаецца гэты рэцэпт?
Пакіньце каментаваць ніжэй або перайдзіце да нашага Facebook старонку дзе я адказваю на (амаль) усе каментарыі, нашы Instagram старонка для натхнення, або нашага Pinterest за захаванне рэцэптаў!
Міндальны круасанавы хлеб
Гэта Міндальны круасанавы хлеб is a delicious egg-free and dairy-free bread made with just a few ingredients and loaded with all the flavors you like from classic almond croissants.
друк
Révision
Падзяліцца на Facebook
Pin
Захаваць у электроннай пошце
порцыя: 12 лустачкі
калорыі: 332.6 кілакалорый
Інгрэдыенты
- 1 ¾ кубкі Мука, якая самападымаецца - (заўвага 1)
- ¾ кубак Міндальная мука - (заўвага 2)
- ½ кубак Аліўкавы алей з мяккім густам - (заўвага 3)
- ¾ кубак Несалодкае ванільнае міндальнае малако - (заўвага 4)
- ¼ кубак Безмалочны ёгурт - (заўвага 5)
- 1 кубак Нерафінаваны трысняговы цукар - (заўвага 6)
- 1 чайная лыжка Экстракт міндаля - (заўвага 7)
марцыпан
- ½ кубак Міндальная мука
- ¼ кубак Аліўкавы алей з мяккім густам
- ¼ кубак Нерафінаваны трысняговы цукар
- 1 чайная лыжка Экстракт міндаля
To decorate
- ⅓ кубак Нарэзаны міндаль
інструкцыі
- Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil with cooking oil spray. Set aside.
- In a mixing bowl, add self-rising flour, almond flour, sugar, and whisk to combine.
- Whisk in oil, yogurt, almond milk, and almond extract.
- Whisk to form a smooth batter with no lumps.
- Pour the batter into the prepared loaf pan. Set aside.
- In another shallow bowl, prepare the topping. Stir almond flour, sugar, oil, and almond extract until it looks like a dry crumbly paste.
- Drop dollops of the topping on top of the bread, and press them with the back of a spoon to stick to the bread batter. Swirl the batter a few times using the tip of a knife or a spoon. Make sure there are no voids in your batter after this step. If you do see some, use a spoon to press and smooth the top so the batter is compact in the pan.
- Sprinkle sliced almond on top.
- Bake the bread on the center rack of your oven at 350°F (180°C) for 65-75 minutes. Make sure you foil the top of the pan after 40 minutes to prevent the top from darkening too fast. Check baking time often, from 60 minutes. Insert a toothpick in the center of the bread; it should come out clean or with a tiny bit of the topping on the toothpick.
- Cool down for 10 minutes in the pan, then for 3 hours at room temperature on a cooling rack, or overnight. Don't cut the bread before it has reached room temperature, or it will be crumbly and fragile.
- Dust icing sugar on top of the bread just before slicing if desired.
нататкі
Звярніце ўвагу 1: To make your batch of self-rising flour, whisk 2 1/2 teaspoons of baking powder in 1 3/4 cups of all-purpose flour. For a gluten-free option, use my безглютенавы канвертар, але не забудзьцеся пра разрыхляльнік.
Звярніце ўвагу 2: Or almond meal, but the bread will be darker in color, dryer, and a bit gritty. I highly recommend ultra-fine almond flour for the best taste.
Заўвага 3: You can use any oil with a light flavor.
Звярніце ўвагу 4: Any dairy-free milk works in this recipe, like oat milk or soy milk.
Заўвага 5: Or more plant-based milk.
Звярніце ўвагу 6: Any granulated sweetener works for this recipe, including coconut sugar, but the bread batter will be darker.
Заўвага 7: This is the key ingredient that adds the almond croissant flavor, do not skip!
захоўванне: Store the bread in the fridge in an airtight cake box for up to 4 days. Freeze up to 1 month in airtight Ziploc bags. Thaw the day before at room temperature.
Харчаванне
Абслугоўванне: 1частка | калорыі: 332.6кілакалорый | Вугляводы: 32.6g | бялок: 5.4g | тлушч: 21.1g | Насычаных тлушчаў: 2.4g | Поліненасычаныя тлушчы: 2g | Монаненасычаныя тлушчы: 10.8g | Транс-тлушчаў: 0.001g | натрый: 47.8mg | калій: 38.2mg | Валакно: 2.1g | цукар: 13.8g | Вітамін А: 0.4IU | Вітамін C: 0.6mg | Вітамін D: 0.1Pg | кальцый: 59.4mg | жалеза: 0.8mg | Магній: 11.5mg | Фосфар: 30mg | цынку: 0.2mg
Інгрэдыенты і замены
У гэтым абзацы я дам вам усе мае парады па выбары патрэбных інгрэдыентаў. Поўны рэцэпт з указаннем колькасці інгрэдыентаў можна знайсці ўнізе паведамлення!Перайсці да поўнага рэцэпту
Для падрыхтоўкі гэтага рэцэпту вам спатрэбіцца ўсяго некалькі простых інгрэдыентаў. Вось як іх выбіраць і мяняць месцамі.
- Мука, якая самападымаецца – This provides the structure and the lift needed for the bread to rise. You can also make your own by mixing all-purpose flour with baking powder.
- Міндальная мука – It adds a rich, nutty flavor and a moist, tender crumb that mimics a croissant filling. You can use almond meal instead, though the texture will be a bit more rustic.
- Аліўкавы алей з мяккім густам – This ingredient brings moisture and richness without a heavy olive taste. Avocado oil or melted coconut oil are also great choices.
- Несалодкае ванільнае міндальнае малако – It adds the liquid base and a subtle hint of vanilla. Soy milk, oat milk, or cashew milk work perfectly here too.
- Безмалочны ёгурт – This helps create a soft, tender texture and adds a touch of moisture. If you don’t have any, extra plant-based milk or even unsweetened applesauce are fine.
- Нерафінаваны цукар – This sweetens the loaf and helps the top caramelize. Coconut sugar or any granulated sweetener will also work.
- Экстракт міндаля – It gives the bread that iconic, fragrant marzipan flavor that defines an almond croissant.
- Нарэзаны міндаль – These add a lovely crunch and a professional look to the finished loaf
How to Make Almond Croissant Bread (in Pictures)
Парады па выпечцы ад Карын
Let me share a few more tips for a perfect sweet bread.
- Monitor Baking Progress – I suggest checking the bread with a toothpick starting at the 60-minute mark, as this thick loaf often needs a full 70 minutes to bake through.
- Prevent Over-Browning – I recommend covering the pan with foil after 40 minutes to keep the top from getting too dark while the center finishes cooking.
- Fill Air Gaps – When I swirl the topping into the batter, I use the back of a spoon to smooth the top and ensure the batter fills any voids so the loaf stays compact.
- Практыкуйце цярпенне – I always let the bread cool completely before slicing, as cutting it while warm makes it too fragile and crumbly to handle.
Do you have a gluten free version of this recipe?
Simply use my gluten-free conversion guide тут.
I haven’t yet baked this bread. I have a package of almond paste in my pantry that I have been wondering what to do with. Would it be a good substitute for your homemade almond paste? It is wrapped tightly and doesn’t seem that it would be as soft as your homemade. Thanks so much. This looks so good.
I am pretty sure yes! Then the quantity you should use is hard to tell. Make sure you don’t over use the paste, or it won’t bake through nicely.
Карын, гэта лепшы рэцэпт, які я спрабавала!
sounds great but what’s the size of the tin?
It’s written in the recipe card above, a 9×5 inches loaf pan.
Дзіўна!
can we use allulose instead of sugar? thanks
Allulose doesn’t melt and firm up like sugar. Your bread might fall apart. To reply to your next question about wholewheat, it should work but expect a dryer texture and also don’t forget to add the baking powder by cup of flour as this recipe calls for self-rising flour and the baking powder is already incorporated.
Going to give this a go!
Дайце мне ведаць, як усё пройдзе!