Introduction: Embark on a culinary journey to the streets of Paris with our Vegan French Croissants recipe, where the indulgent flakiness of traditional croissants meets the ethical delight of plant-based ingredients. Crafted with care and precision, these croissants boast the same buttery richness and delicate layers that make this iconic pastry a beloved classic. Whether enjoyed with a cup of coffee for breakfast or savored as an elegant treat any time of day, these vegan croissants are sure to elevate your baking game and satisfy your cravings.

Ingredients: For the dough:

  • 2 1/4 cups of all-purpose flour, plus extra for dusting
  • 1/4 cup of granulated sugar
  • 1 packet (2 1/4 teaspoons) of instant yeast
  • 1 teaspoon of salt
  • 1 cup of almond milk, warmed to about 110°F
  • 1/4 cup of vegan butter, melted
  • 1/4 cup of vegan butter, chilled

For the vegan butter block:

  • 1 cup of vegan butter, chilled
  • 1/4 cup of all-purpose flour

Instructions:

  1. In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. Stir until well combined.
  2. Gradually add the warm almond milk and melted vegan butter to the dry ingredients, stirring until a soft dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
  4. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm, draft-free place for 1-2 hours, or until doubled in size.
  5. While the dough is rising, prepare the vegan butter block. In a medium mixing bowl, toss together the chilled vegan butter and all-purpose flour until the butter is evenly coated. Shape the mixture into a 6×6-inch square, then wrap it tightly in plastic wrap and refrigerate until firm.
  6. Once the dough has doubled in size, punch it down and turn it out onto a lightly floured surface. Roll it out into a 12×12-inch square.
  7. Place the chilled vegan butter block in the center of the dough square, then fold the edges of the dough over the butter to encase it completely.
  8. Roll out the dough into a 20×10-inch rectangle, then fold it into thirds like a letter. This is the first fold.
  9. Rotate the dough 90 degrees, then roll it out into a 20×10-inch rectangle again and fold it into thirds. This is the second fold.
  10. Repeat the rolling and folding process two more times for a total of four folds. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or overnight.
  11. Once the dough has chilled, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  12. Roll out the chilled dough on a lightly floured surface into a 16×12-inch rectangle. Using a sharp knife or pizza cutter, cut the dough into triangles.
  13. Starting from the wide end of each triangle, roll the dough up tightly to form croissants. Place the croissants on the prepared baking sheet, leaving space between each one.
  14. Cover the croissants with a clean kitchen towel and let them rise in a warm place for 30-45 minutes, or until puffed up and almost doubled in size.
  15. Once the croissants have risen, brush the tops lightly with almond milk for a golden finish.
  16. Bake the croissants in the preheated oven for 15-18 minutes, or until they are golden brown and flaky.
  17. Remove the croissants from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Introduction: Embark on a culinary journey to the streets of Paris with our Vegan French Croissants recipe, where the indulgent flakiness of traditional croissants meets the ethical delight of plant-based ingredients. Crafted with care and precision, these croissants boast the same buttery richness and delicate layers that make this iconic pastry a beloved classic. Whether enjoyed with a cup of coffee for breakfast or savored as an elegant treat any time of day, these vegan croissants are sure to elevate your baking game and satisfy your cravings.

Ingredients: For the dough:

  • 2 1/4 cups of all-purpose flour, plus extra for dusting
  • 1/4 cup of granulated sugar
  • 1 packet (2 1/4 teaspoons) of instant yeast
  • 1 teaspoon of salt
  • 1 cup of almond milk, warmed to about 110°F
  • 1/4 cup of vegan butter, melted
  • 1/4 cup of vegan butter, chilled

For the vegan butter block:

  • 1 cup of vegan butter, chilled
  • 1/4 cup of all-purpose flour

Instructions:

  1. In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. Stir until well combined.
  2. Gradually add the warm almond milk and melted vegan butter to the dry ingredients, stirring until a soft dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
  4. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm, draft-free place for 1-2 hours, or until doubled in size.
  5. While the dough is rising, prepare the vegan butter block. In a medium mixing bowl, toss together the chilled vegan butter and all-purpose flour until the butter is evenly coated. Shape the mixture into a 6×6-inch square, then wrap it tightly in plastic wrap and refrigerate until firm.
  6. Once the dough has doubled in size, punch it down and turn it out onto a lightly floured surface. Roll it out into a 12×12-inch square.
  7. Place the chilled vegan butter block in the center of the dough square, then fold the edges of the dough over the butter to encase it completely.
  8. Roll out the dough into a 20×10-inch rectangle, then fold it into thirds like a letter. This is the first fold.
  9. Rotate the dough 90 degrees, then roll it out into a 20×10-inch rectangle again and fold it into thirds. This is the second fold.
  10. Repeat the rolling and folding process two more times for a total of four folds. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or overnight.
  11. Once the dough has chilled, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  12. Roll out the chilled dough on a lightly floured surface into a 16×12-inch rectangle. Using a sharp knife or pizza cutter, cut the dough into triangles.
  13. Starting from the wide end of each triangle, roll the dough up tightly to form croissants. Place the croissants on the prepared baking sheet, leaving space between each one.
  14. Cover the croissants with a clean kitchen towel and let them rise in a warm place for 30-45 minutes, or until puffed up and almost doubled in size.
  15. Once the croissants have risen, brush the tops lightly with almond milk for a golden finish.
  16. Bake the croissants in the preheated oven for 15-18 minutes, or until they are golden brown and flaky.
  17. Remove the croissants from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information:

  • Calories per serving (1 croissant): 250
  • Total Fat: 15g
  • Saturated Fat: 5g
  • Cholesterol: 0mg
  • Sodium: 350mg
  • Total Carbohydrates: 25g
  • Dietary Fiber: 1g
  • Sugars: 3g
  • Protein: 3g

Smart Weight Watchers (WW) Points: Each serving of this Vegan French Croissant is 9 SmartPoints on the Weight Watchers program.

Conclusion: Revel in the luxury of Vegan French Croissants, a testament to the artistry of plant-based baking. With layers of delicate flakiness and a rich, buttery flavor, these croissants offer a guilt-free indulgence that’s as satisfying as it is delicious. Whether enjoyed fresh from the oven or stored for later enjoyment, these vegan croissants are sure to become a cherished favorite in your repertoire of baked goods. So, channel your inner pastry chef and treat yourself to the sublime pleasure of homemade croissants made with compassion and care. Bon appétit!