Croissant [and Pain au Chocolate] dairy-free

croissant and pain au chocolate recipe dailybreakfast.net-8
One of the biggest differences between Italy and the United States – and all the Anglo-Saxon countries – is breakfast: sweet on the one hand, savoury on the other.
Since I was a child breakfast was sweet by definition [ok my sister and I must confess some breakfast with leftover pizza!]. 
Most of the Italians will agree about croissant and coffee to start the day!

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40 ml Soy Milk
5 g Yeast
300 g Flour
140 ml EVO
3 Eggs
A pinch of salt
40 g Sugar

To brush: Soymilk

Without the KitchenAid [or any other kitchen robot] I’d probably have been lost. The dough will take away at least 30 minutes. Mix flour, sugar, salt, yeast and milk. Add eggs and continue to knead for 5 minutes. Gradually, increasing the speed, add the oil until the mixture will be very smooth. 
Let rise for at least 3 hours. Mix quickly with your hands [the dough should be very soft] and let stand in the fridge for about 20 hours to let it rise well and solidify. 
At this point, remove from the fridge and roll out, on a floured surface, a base of about 0.5 cm. 
Cut triangles for croissants and rectangles for pain au chocolate. Fill them with whatever you like. 
Let rise for about an hour and a half. Preheat oven at 200C and bake for about 12 minutes. 
Enjoy your breakfast!

 

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lauraCroissant [and Pain au Chocolate] dairy-free