Vegan French Croissants

Ingredients:

Dough:
  • 1 1/4 cups warm almond milk
  • 1 packet (2 1/4 tsp) active dry yeast
  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 1/2 cup vegan butter, cold and cubed
For the Vegan Butter Block:
  • 1 cup vegan butter, cold
For the Glaze:
  • 1/4 cup apricot jam (or other fruit jam)
  • 1-2 tbsp warm water

Instructions:

1. Activate the Yeast:
  • In a small bowl, combine the warm almond milk and yeast. Let it sit for about 5-10 minutes until frothy.
2. Prepare the Dough:
  • In a large mixing bowl, combine the flour, sugar, and salt. Mix well.
  • Add the cold, cubed vegan butter and the yeast mixture. Mix until a dough forms.
  • Knead the dough for a few minutes until it’s smooth.
  • Wrap the dough in plastic wrap and refrigerate for 1 hour.
3. Prepare the Vegan Butter Block:
  • Roll out the cold vegan butter between two sheets of parchment paper into a rectangle.
  • Place it in the refrigerator to chill.
4. Laminate the Dough:
  • Roll out the chilled dough into a large rectangle.
  • Place the chilled vegan butter block in the center of the dough.
  • Fold the dough over the butter, then fold in the sides, creating an envelope.
  • Roll out the dough again, then fold it in thirds like a letter.
  • Refrigerate the dough for 30 minutes.
5. Repeat the Folding:
  • Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
6. Shape the Croissants:
  • Roll out the dough into a large rectangle.
  • Cut it into triangles.
  • Roll each triangle from the base to the tip, creating a croissant shape.
7. Let the Croissants Rise:
  • Place the croissants on a baking sheet and cover them. Let them rise for 1-2 hours, or until they’ve doubled in size.
8. Preheat and Bake:
  • Preheat your oven to 400°F (200°C).
  • Bake the croissants for about 15-20 minutes or until they’re golden brown.
9. Prepare the Glaze:
  • In a small saucepan, heat the apricot jam with a little warm water until it becomes a glaze.
10. Glaze and Serve:
  • Brush the warm croissants with the glaze for a shiny finish.
Nutrition Facts

(12 Croissants):

  • Calories: 280
  • Total Fat: 17g
  • Saturated Fat: 4g
  • Sodium: 350mg
  • Total Carbohydrates: 27g
  • Dietary Fiber: 1g
  • Sugars: 6g
  • Protein: 3g

Homemade Vegan Croissants

Introduction: Indulge in the irresistible aroma and flaky layers of homemade Vegan Croissants. This classic French pastry, traditionally made with butter, has been reimagined with plant-based ingredients without compromising on taste or texture. With a buttery dough and a delicate glaze, these croissants are a labor of love worth every moment spent in the kitchen. Let’s embark on a culinary journey and master the art of crafting these delectable treats from scratch.

Ingredients:

Dough:

  • 1 1/4 cups warm almond milk
  • 1 packet (2 1/4 tsp) active dry yeast
  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 1/2 cup vegan butter, cold and cubed

Vegan Butter Block:

  • 1 cup vegan butter, cold

For the Glaze:

  • 1/4 cup apricot jam (or other fruit jam)
  • 1-2 tbsp warm water

Instructions:

  1. Activate the Yeast: In a small bowl, combine the warm almond milk and yeast. Let it sit for about 5-10 minutes until frothy.
  2. Prepare the Dough: In a large mixing bowl, combine the flour, sugar, and salt. Mix well. Add the cold, cubed vegan butter and the yeast mixture. Mix until a dough forms. Knead the dough for a few minutes until it’s smooth. Wrap the dough in plastic wrap and refrigerate for 1 hour.
  3. Prepare the Vegan Butter Block: Roll out the cold vegan butter between two sheets of parchment paper into a rectangle. Place it in the refrigerator to chill.
  4. Laminate the Dough: Roll out the chilled dough into a large rectangle. Place the chilled vegan butter block in the center of the dough. Fold the dough over the butter, then fold in the sides, creating an envelope. Roll out the dough again, then fold it in thirds like a letter. Refrigerate the dough for 30 minutes.
  5. Repeat the Folding: Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
  6. Shape the Croissants: Roll out the dough into a large rectangle. Cut it into triangles. Roll each triangle from the base to the tip, creating a croissant shape.
  7. Let the Croissants Rise: Place the croissants on a baking sheet and cover them. Let them rise for 1-2 hours, or until they’ve doubled in size.
  8. Preheat and Bake: Preheat your oven to 400°F (200°C). Bake the croissants for about 15-20 minutes or until they’re golden brown.
  9. Prepare the Glaze: In a small saucepan, heat the apricot jam with a little warm water until it becomes a glaze.
  10. Glaze and Serve: Brush the warm croissants with the glaze for a shiny finish.

Nutrition Facts (Per Serving – 12 Croissants):

  • Calories: 280
  • Total Fat: 17g
  • Saturated Fat: 4g
  • Sodium: 350mg
  • Total Carbohydrates: 27g
  • Dietary Fiber: 1g
  • Sugars: 6g
  • Protein: 3g

Conclusion: Elevate your baking skills and delight your senses with Homemade Vegan Croissants. With layers of buttery goodness and a golden, flaky crust, these croissants are a testament to the art of pastry-making. Whether enjoyed warm from the oven or as a decadent treat any time of day, these plant-based croissants are sure to impress even the most discerning palates. Embrace the joy of baking and savor the satisfaction of creating something truly extraordinary in your own kitchen.