Ingredients for about 10 croissants:
200gr of Manitoba flour
30 grams of corn or rice starch
80g of brown sugar
10gr of natural dried yeast
100g of organic natural soy yogurt
90gr of organic natural soy milk
80gr of sunflowers or corn oil
20gr of rice malt
10gr of grated orange peel
Using few fats can compromise the typical final soft effect of the croissant …. But I also think of the health of our greedy food!
Whisk and mix soy milk, soy yogurt, brown sugar, sunflower oil, rice malt and cornstarch in a dough or mixer. In a bowl pour the flour and baking powder.
Mix with your hands. Add some of the flour mix with baking powder in the mixer or blender. Whisk for a couple of minutes.
Transfer this into the bowl and mix well first with a spoon then with your hands.Add the grated rind of orange. And knead well again. Leave to rise in a warm place for 2 hours. After this time spread the dough on the work surface and roll out the dough with a rolling pin. The dough should be about 5mm tall. Then get 8 slices from this disk. Take a wedge and from the longer side rolled up to form the croissant. Do the same with the other segments.
Place the croissants on a baking sheet covered with baking paper and bake for 5 minutes (in a hot oven) at 200 degrees then lower the oven temperature to 170 degrees and cook for another 15 minutes. Once lightly chilled they can be filled with fruit jam, or with hazelnut cream or custard.