160 g margarine
250 ml soy milk
25 g yeast
415 g flour (I used half white flour and half spelt flour)
1 tablespoon brown sugar
1 pinch of salt
chocolate cream or jam
powdered sugar



Dissolve the yeast in the milk and melted margarine. Put the flour with the salt and sugar in a bowl and make a hole in the middle. Pour the milk and margarine mixture in the center, start mixing by slowly putting the flour into the center. When the center is not liquid anymore, start working with your hands vigorously for a few minutes until you get a compact and solid dough that is still soft. Divide into 6 equal parts. Take one of the 6 parts and form a ball. While working a ball, cover the rest of the dough and cookies with a clean cloth otherwise they might risk drying out.

Roll out each ball of dough with a rolling pin to form a pizza with a diameter of about 15 cm, preferably round. Divide the pizza into eight slices and place a teaspoon of cream or jelly to the base of the triangle and spread it upwards. Roll the cookies starting gently from the outer edge of the triangle. Place the croissants on a baking paper, spaced apart from each other since they will rise.

Bake in unventilated oven at 180° C for about 15 min until they are golden. Roll the finished cookies in powdered sugar.