Rich, flakey, and sweet vegan croissants. It is honestly my favorite thing to bake, I actually cried when I baked them for the first time because It's been on my bucket list for so long but I always thought it was impossible to do, well. It's not!
Amount: 10-12 croissants
10g active dry yeast
250ml warm water
420g plain flour
1 tsp salt
6 tablespoons vegan butter (it needs to be room temperature so you can mix it + unsalted)
1 cup vegan butter (put it in the fridge to harden it, about an hour depending on your fridge temperature) see 5. for more info.
Step 1: Making the dough
1. Add water and yeast in a bowl and mix well, when the yeast is dissolved add flour, sugar,salt and softened butter. Mix it well until it forms a ball.
2. Knead the dough until it's elastic which takes about 10 minutes, then transfer it to an oiled bowl. Cover it with a tea towel and let it rest for 1-2 hours in a warm place (until it's doubled in size).
3. After the dough has risen, punch the air out and shape it into a rectangular shape. Wrap the dough in cling film and let it rest in the fridge overnight.
4. Now that the dough is resting it's time to shape the butter (which will go into the dough when we do the lamination later).
5. Add 1 cup of butter into a square plastic bag or you can use baking paper, shape it so it's around 15cm x 15cm. Add it to the fridge and now you can make yourself a cup of tea and relax because you won't have to do any work until tomorrow ;)
Step 2: Lamination
1. Roll the dough out so it's twice the size of the square of butter, add the butter and fold the dough over so it's covering it completely, seal it with your fingers and gently try to roll it out a bit more using your rolling pin.
2. Fold each side of the dough halfway towards the middle, put it back in the fridge for about 30 min, roll it out again slighty and fold like we did earlier and put it back in the fridge for another 30 minutes. *You need to work fast when doing the lamination because you don't want the butter to melt, if the butter starts melting at any point, put the dough back in the fridge or freezer for 30 minutes or more!
Step 3: Shaping the croissants
1. Take the dough out of the fridge and start rolling it out, cut into triangles by using a pizza cutter or a sharp knife, roll them and make sure that the point of the croissant is on the bottom. Let them rest in room temperature for 1-2 hours.
Step 4: Bake
1. Preheat the oven to 200 degrees C
2. Add sirup and plant milk to a bowl (measurements are not needed, mix it and add it to the fully proved croissants. Bake them for 10 minutes at 200 degrees C and then lower it to 180 C degrees for another 10 minutes, keep and eye on them because they get brown very fast and you don't want them to burn.
I found these cute step by step illustrations by theflavorbender