Croissant (rich texture)

Egg, Sour cream 30%, Soy protein isolate, Butter, Xanthan gum, Table salt, Baking soda

Mix: 5 min. Combine the dry ingredients: 5 min. Knead the dough: 10 min. Cooking: 5 min. Chill in the refrigerator: 15 min. Slice: 5 min. Bake: 35 min. Let it stand: 30 min.

Bring the sour cream (80 g) and butter (40 g) to room temperature.

Mix the egg (3 pcs), sour cream, sweetener to taste, and salt (1 g) until smooth.

Combine the soy protein isolate (70 g), baking soda (1 g), and xanthan gum (3 g).

Add the dry mixture to the liquid and knead a soft, homogeneous dough.

Transfer the dough to parchment paper, cover with a second sheet, and roll out to a thickness of about 5 mm.

Place the dough in the refrigerator for 10–15 minutes if it is too soft.

Cut the rolled-out dough into triangles and roll each into a crescent.

Bake at 170–180°C for 30–40 minutes until a soft golden crust forms.

Cool on a rack to stabilize the structure.

When replacing soy protein, use flour with a high fiber content. Add 5–10 g and increase the amount of xanthan by 0.5–1 g if necessary.