Dieser Mandelcroissantbrot 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.
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Mandelcroissantbrot
Dieser Mandelcroissantbrot 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.
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Portionen: 12 Scheiben
Kalorien: 332.6 kcal
Inhaltsstoffe
- 1 ¾ Tassen Selbstaufsteigendes Mehl - (Anmerkung 1)
- ¾ Tasse Mandelmehl - (Anmerkung 2)
- ½ Tasse Olivenöl mit mildem Geschmack - (Anmerkung 3)
- ¾ Tasse Ungesüßte Vanille-Mandelmilch - (Anmerkung 4)
- ¼ Tasse Milchfreier Joghurt - (Anmerkung 5)
- 1 Tasse Unraffinierter Rohrzucker - (Anmerkung 6)
- 1 Teelöffel Mandel Extrakt - (Anmerkung 7)
Marzipan
- ½ Tasse Mandelmehl
- ¼ Tasse Olivenöl mit mildem Geschmack
- ¼ Tasse Unraffinierter Rohrzucker
- 1 Teelöffel Mandel Extrakt
Dekorieren
- ⅓ Tasse Gehobelte Mandeln
Anleitungen
- 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.
Notizen
Hinweise 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 glutenfreier Umwandler Vergiss aber das Backpulver nicht.
Hinweise 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.
Hinweis 3: You can use any oil with a light flavor.
Hinweise 4: Any dairy-free milk works in this recipe, like oat milk or soy milk.
Hinweis 5: Or more plant-based milk.
Hinweise 6: Any granulated sweetener works for this recipe, including coconut sugar, but the bread batter will be darker.
Hinweis 7: This is the key ingredient that adds the almond croissant flavor, do not skip!
Lagerung: 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.
Ernährung
Portion: 1Scheibe | Kalorien: 332.6kcal | Kohlenhydrate: 32.6g | Eiweiß: 5.4g | Fett: 21.1g | Gesättigte Fettsäuren: 2.4g | Mehrfach ungesättigtes Fett: 2g | Einfach ungesättigte Fettsäuren: 10.8g | Transfett: 0.001g | Natrium: 47.8mg | Kalium: 38.2mg | Ballaststoffe: 2.1g | Zucker: 13.8g | Vitamin A: 0.4IU | Vitamin C: 0.6mg | Vitamin D: 0.1ug | Kalzium: 59.4mg | Eisen: 0.8mg | Magnesium: 11.5mg | Phosphor: 30mg | Zink: 0.2mg
Zutaten und Substitutionen
In diesem Absatz finden Sie alle meine Tipps zur Auswahl der richtigen Zutaten. Das vollständige Rezept mit Mengenangaben finden Sie in der Rezeptkarte am Ende des Beitrags!Zum vollständigen Rezept
Für dieses Rezept benötigen Sie nur wenige einfache Zutaten. Hier erfahren Sie, wie Sie diese auswählen und austauschen können.
- Selbstaufsteigendes Mehl – 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.
- Mandelmehl – 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.
- Olivenöl mit mildem Geschmack – This ingredient brings moisture and richness without a heavy olive taste. Avocado oil or melted coconut oil are also great choices.
- Ungesüßte Vanille-Mandelmilch – It adds the liquid base and a subtle hint of vanilla. Soy milk, oat milk, or cashew milk work perfectly here too.
- Milchfreier Joghurt – 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.
- Unraffinierter Zucker – This sweetens the loaf and helps the top caramelize. Coconut sugar or any granulated sweetener will also work.
- Mandel Extrakt – It gives the bread that iconic, fragrant marzipan flavor that defines an almond croissant.
- Gehobelte Mandeln – These add a lovely crunch and a professional look to the finished loaf
How to Make Almond Croissant Bread (in Pictures)
Carines Backtipps
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.
- Überbräunung verhindern – 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.
- Geduld üben – 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 werden auf dieser Seite erläutert.
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.
Carine, das ist das beste Rezept, das ich je ausprobiert habe!
sounds great but what’s the size of the tin?
It’s written in the recipe card above, a 9×5 inches loaf pan.
tolle!
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!
Lass mich wissen, wie es läuft!