•   4dl Plantino Soy drink Classic
  •   1dl of oil
  •   1 dice of yeast
  •   200g of frozen Polimark table margarine
  •   1 spoon of sugar
  •   about 600g of flour
  •   little wheat bran
  •   for coating Plantino Soy drink Classic
  •   oil
  •   1 tablespoon of salt


Stir yeast in half a cup of warm Plantino Soy drink Classic with sugar and flour and leave it to rise. Mix the dough from flour, salt and prepared yeast, so that it does not stick. Add slowly oil and mix it lightly to absorb all oil. Leave it to rest, can also stay in a cold room or refrigerator.

Divide the dough into 16 balls, each developed in a round bark, grater Polimark table margarine and line up 4 barks, one over the other and repeat 4 times in order to get a puff pastry. Cover with a cloth and leave to rest for 20 minutes.

Laminate each of the 4 barks obtained in a larger square, again grater Polimark table margarine and roll in 4 rolls. Let them rest for 20 minutes.

Spread wheat bran on the working surface and develop each roll in a round shape. Cut the triangles, roll them in and put them on a baking tray. Let it stand for 2 hours. Coat croissants with warm Plantino Soy drink Classic, into which we added a couple of spoons of oil.

Bake in a preheated oven for 20 minutes at 220⁰C until it becomes redly.

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