Croissant Recipe

Croissants are a symbol of buttery, flaky perfection, and now you can enjoy them without any animal products. Our vegan croissants are just as delicious and indulgent as the traditional version, made with easily accessible ingredients. Although the process requires patience and precision, the result is a batch of golden, flaky pastries that will impress anyone. Perfect for breakfast, brunch, or a special treat, these vegan croissants are a delightful way to elevate your baking skills.

Ingredients

Dough

4 cups all-purpose flour
1/4 cup sugar
2 1/4 tsp active dry yeast
1 tsp salt
1 cup warm water (110°F)
1/2 cup unsweetened almond milk (or any plant-based milk)
2 tbsp vegetable oil

Lamination

1 cup vegan butter (chilled and cut into thin slices)

Instructions

Dough

In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.

Add the flour and salt to the yeast mixture. Mix in the almond milk and vegetable oil until the dough begins to come together.

Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.

Laminate

On a lightly floured surface, roll the dough into a large rectangle about 1/2 inch thick.

Arrange the chilled vegan butter slices in the center of the dough. Fold the dough over the butter like an envelope, completely encasing the butter.

Roll the dough out again into a large rectangle, being careful not to let the butter break through the dough.

Fold the dough into thirds, like a letter. This is your first fold.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Repeat the rolling and folding process two more times, refrigerating the dough for 30 minutes between each fold.

Shape

After the final fold and chill, roll the dough out into a large rectangle about 1/4 inch thick.

Cut the dough into triangles. For each triangle, make a small slit at the base (the widest part), then roll the dough from the base to the tip to form the classic croissant shape.

Place the shaped croissants on a baking sheet lined with parchment paper, cover them with a clean cloth, and let them proof for about 1-2 hours or until they have doubled in size.

Bake

Preheat your oven to 375°F (190°C).
Brush the croissants with a mixture of almond milk and a little sugar for a golden finish.

Bake the croissants for 15-20 minutes, or until they are golden brown and flaky.

Let the croissants cool slightly on a wire rack before serving.