Lactose free puff pastry is not easy to come by. But does that mean you can never eat a delicious croissant or apple turnover again? With this recipe you make it yourself.
What I find important is that you can still eat well despite food allergies, dietary preferences or aversion. But with puff pastry, it is difficult if you have to eat lactose free. Something had to be found there.
And that worked, so with this the lactose free puff pastry recipe. The puff pastry has the same fluffiness and taste as normal puff pastry. It is not difficult to make, it does not take many actions, only a lot of rest time so take a day or a few days!
It's a good taste!
Recipe lactose free puff
Did you make this lactose free puff pastry? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!
Lactose free puff pastry
- 1¼ teaspoon dry yeast
- 3 tablespoons water warm
- 225 grams plain flour
- 3 teaspoons sugar
- 1½ teaspoon salt
- 120 ml soy milk
- 2 tablespoons oil I used generic vegetable oil
- 120 grams margarine lactose-free
- make sure to check the margarine. Margarine is often lactose free, but there are brands who add milk fats.
- Mix the yeast, warm water, and first teaspoon of sugar in a small bowl. Leave aside for the yeast and sugar to dissolve and the yeast to foam up a little.
- Measure out the other ingredients.
- Heat the rice milk until tepid (either in the microwave or a saucepan), and dissolve in the salt and remaining sugar.
- Place the flour in a large bowl.
- Add the oil, yeast mixture, and milk mixture to the flour.
- Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated.
- Turn the dough out onto a floured surface, and let it rest a minute while you wash out the bowl.
- Knead the dough eight to ten times only. It’s a little difficult to explain, but essentially involves smacking the dough on the counter (lots of fun if you are mad at someone) and removing it from the counter using the pastry scraper.
- Place the dough back in the bowl, and place the bowl in the plastic bag.
- Leave the bowl at approximately 24°C for three hours, or until the dough has tripled.
- After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips.
- Place the dough on a lightly floured board or countertop, and use your hands to press it out into a rectangle about 8 by 12 inches (20cm by 30cm).
- Fold the dough rectangle in three, like a letter (fold the top third down, and then the bottom third up).
- Place the dough letter back in the bowl, and the bowl back in the plastic bag. Leave the dough to rise for another 1½ hours, or until it has doubled in size. This second rise can be done overnight in the fridge.
- Place the double-risen dough onto a plate and cover tightly with plastic wrap.
- Place the plate in the fridge while you prepare the butter. Once the dough has doubled, it’s time to incorporate the vegetable butter.
- Place the block of chilled butter on a chopping board. Using the rolling pin, beat the butter down a little, till it is quite flat. Use the heel of your hand to continue to spread the butter until it is smooth. You want the butter to stay cool, but spread easily.
- Remove the dough from the fridge and place it on a lightly floured board or counter.
- Let it rest for a minute or two.
- Spread the dough using your hands into a rectangle about 35 cm by 20 cm.
- Remove the butter from the board, and place it on the top half of the dough rectangle.
- Spread the butter all across the top two-thirds of the dough rectangle, but keep it 6 mm across from all the edges.
- Fold the top third of the dough down, and the bottom third of the dough up.
- Turn the dough package 90 degrees, so that the top flap is to your right (Roll out the dough package gently, so you don’t push the butter out of the dough) until it is again about 35 cm by 20 cm.
- Again, fold the top third down and the bottom third up.
- Wrap the dough package in plastic wrap, and place it in the fridge for 2 hours.
- After two hours have passed, take the dough out of the fridge and place it again on the lightlyfloured board or counter.
- Tap the dough with the rolling pin, to deflate it a little Let the dough rest for 8 to 10 minutes.
- Roll the dough package out till it is 35 cm by 20 cm. Fold in three, as before Turn 90 degrees, and roll out again to 35 cm by 20 cm.
- Fold in three for the last time, wrap in plastic, and return the dough package to the fridge for two more hours (or overnight, with something heavy on top to stop it from rising).
- Remove the dough from the refrigerator and divide it into three parts.
- Grab one of the three balls and roll out to 30 x 10 cm. Cut with a pizza roller into three so you've got patches of 10 x 10 cm.
- Store them that by stacking, where you put a baking paper sheets between each piece of pastry dough. Repeat for the other two pieces. The dough is now ready for use. It can also be frozen (wrapped in a freezer bag) for up to 1 month. Then you always have fresh pastry at hand.