Vegan Croissants Recipe

Making Vegan Croissants from scratch is a fun, rewarding project that results in buttery, flaky, melt-in-your-mouth pastries. The process is a little involved, but it’s worth every step! Here’s a vegan version of the traditional croissant, with plant-based ingredients but all the flaky, delicious layers you crave.

Vegan Croissants Recipe

Ingredients:

For the Dough:

• 2 1/4 tsp active dry yeast (1 packet)
• 1/2 cup warm water (about 110°F / 43°C)
• 2 tbsp sugar
• 2 1/2 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 tbsp apple cider vinegar (helps with dough texture)
• 1 cup unsweetened plant-based milk (almond, soy, oat, etc.)
• 1/4 cup vegetable oil (or melted coconut oil)

For the Vegan Butter:

• 1 cup vegan butter (or margarine, chilled and cut into cubes)
• 1/4 cup all-purpose flour (for the butter block)

For Brushing:

• 2 tbsp unsweetened plant-based milk
• 1 tbsp maple syrup (optional, for a glossy finish)

Instructions:

1. Prepare the Dough:

1. Activate the yeast: In a small bowl, combine the warm water with the sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until it becomes frothy.

2. Mix the dough: In a large bowl, combine the flour and salt. Add the yeast mixture, apple cider vinegar, plant-based milk, and vegetable oil. Stir until the dough starts to come together, then knead on a floured surface for about 8-10 minutes, or until the dough is smooth and elastic.

3. First rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean towel or plastic wrap and let it rise in a warm place for 1-2 hours, or until it doubles in size.

2. Prepare the Vegan Butter Block:

1. Form the butter block: On a piece of parchment paper, place the chilled vegan butter cubes and sprinkle them with 1/4 cup flour. Using your hands or a rolling pin, flatten and shape the butter into a rectangle (about 8×6 inches). It should be firm and pliable but not too soft. Place the butter block in the fridge to keep it cold while you roll out the dough.

3. Laminate the Dough:

1. Roll out the dough: Once the dough has risen, punch it down to release air. Roll it out on a lightly floured surface into a rectangle (about 10×15 inches).

2. Add the butter block: Place the chilled butter block in the center of the dough, ensuring the edges of the butter are aligned with the edges of the dough. Fold the dough over the butter, like an envelope, to completely encase it.

3. Roll and fold: Gently roll the dough out into a long rectangle, about 10×20 inches. Fold the dough into thirds (like folding a letter). This is your first “turn.” Wrap it in plastic wrap and refrigerate for 30 minutes to let the dough rest.

4. Repeat turns: After 30 minutes, remove the dough from the fridge and roll it out again into a long rectangle. Fold it into thirds again, wrap it, and refrigerate for another 30 minutes. Repeat this process 3-4 times. Each turn creates layers in the dough that give the croissants their flaky texture.

4. Shape the Croissants:

1. Roll out the dough: After the final fold and chill, roll the dough out into a long rectangle (about 10×20 inches). Cut the dough into triangles—each should be about 4-5 inches wide at the base.

2. Shape the croissants: Starting from the wide end of each triangle, tightly roll the dough up toward the point, gently stretching it as you go. Curve the ends to form the classic croissant shape.

3. Second rise: Place the shaped croissants on a baking sheet lined with parchment paper, leaving some space between each one. Cover with a clean kitchen towel and let them rise for 1-2 hours, or until they have puffed up.

5. Bake the Croissants:

1. Preheat the oven: While the croissants are rising, preheat your oven to 400°F (200°C).

2. Brush with milk: Before baking, gently brush the croissants with a mixture of plant-based milk and maple syrup (optional for a glossy finish).

3. Bake: Bake the croissants for 18-22 minutes, or until golden brown and crispy on the outside.

4. Cool: Let the croissants cool for a few minutes before serving. You can enjoy them warm or at room temperature.

Serving Suggestions:

• Serve your vegan croissants with a spread of vegan butter, jam, or vegan chocolate for a decadent breakfast or snack.
• Pair with a hot cup of coffee or tea for the ultimate treat!

Tips:

• Vegan Butter: The quality of the vegan butter is key to achieving a flaky, buttery texture. Use a high-quality, firm vegan butter for best results.
• Chill the dough: The dough needs to stay cold during the lamination process to ensure the butter stays firm and doesn’t melt into the dough.
• Patience is key: While making croissants requires some time and patience, the results are worth the effort. Don’t rush the folding process; each layer counts toward that flaky texture.

These Vegan Croissants are buttery, flaky, and just as delicious as the traditional version. Once you get the hang of the process, you can customize them by adding your favorite fillings like chocolate, almond paste, or even savory options like vegan cheese and herbs. Enjoy!