Vegan Croissant: You Won't BELIEVE What Happens When Butter Is BANNED!

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Flaky Perfection: The Ultimate Vegan Croissant Recipe

Introduction

Craving the buttery, flaky delight of a classic croissant but following a vegan lifestyle? Look no further! This vegan croissant recipe delivers the same irresistible texture and flavor you love, without any dairy or animal products. We'll guide you through every step, from creating the perfect vegan dough to achieving those coveted layers that make a croissant so special. Get ready to impress yourself and your friends with these homemade vegan croissants that are surprisingly easy to master. This guide is your ultimate resource for crafting the perfect vegan croissant, guaranteeing a delicious and rewarding baking experience.

Ingredients

Here’s what you'll need to make these incredible vegan croissants. Accuracy is key for a successful outcome!

For the Dough:

• 3 cups (375g) all-purpose flour, plus extra for dusting
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 cup (240ml) unsweetened plant-based milk (almond, soy, or oat milk work well), lukewarm
• 1/4 cup (60ml) unsalted vegan butter, melted and cooled slightly, plus more for the rolling process
• 1 tablespoon apple cider vinegar

For the Vegan Butter Block (Lamination):

• 2 cups (4 sticks/450g) unsalted vegan butter, very cold (ensure it’s a brand suitable for baking)

For the Egg Wash Alternative (optional):

• 2 tablespoons plant-based milk (same as used for the dough)
• 1 teaspoon maple syrup

Equipment

• Stand mixer with a dough hook (or a large mixing bowl and your hands)
• Rolling pin
• Plastic wrap
• Baking sheet
• Parchment paper
• Sharp knife or pizza cutter
• Pastry brush (if using egg wash alternative)

Instructions

Preparation Time: 45 minutes (plus at least 2 hours of chilling time and a 1-hour proofing time) Cooking Time: 20-25 minutes Servings: 8-10 croissants

Step 1: Activate the Yeast and Prepare the Dough Base

1. In a large bowl or the bowl of your stand mixer, combine the lukewarm plant-based milk, sugar, and active dry yeast. Let it sit for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active and ready to work its magic!
2. Add the melted vegan butter, apple cider vinegar, and salt to the yeast mixture. Stir to combine.
3. Gradually add the flour to the wet ingredients, one cup at a time, mixing on low speed with the dough hook (if using a stand mixer) or using a wooden spoon or your hands.
4. Continue mixing until the dough comes together into a slightly shaggy ball. It shouldn't be overly wet or sticky.
5. Knead the dough for 5-7 minutes on medium speed in the stand mixer, or by hand on a lightly floured surface. The dough should become smooth and elastic. If kneading by hand, add a little more flour if needed, but avoid adding too much.
6. Form the dough into a ball and place it in a lightly oiled bowl. Turn the dough to coat it with the oil.
7. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.

Step 2: Prepare the Vegan Butter Block

1. Place the very cold vegan butter between two large sheets of parchment paper.
2. Use a rolling pin to flatten the butter into a rectangle approximately 6x8 inches (15x20cm) and about ¼ inch (0.6cm) thick. The key here is to work quickly to keep the butter as cold as possible. This cold butter is crucial to creating those beautiful layers in your vegan croissants.
3. Wrap the butter block tightly in the parchment paper and refrigerate for at least 30 minutes, or until it's firm.

Step 3: The First Fold (Locking in the Butter)

1. On a lightly floured surface, gently punch down the risen dough to release the air.
2. Roll the dough into a rectangle about 8x12 inches (20x30cm).
3. Place the chilled butter block in the center of the rolled-out dough.
4. Fold the dough over the butter block, like folding a letter – fold one long side of the dough over the butter, then the other, pinching the edges to seal the butter in completely. Ensure the butter is fully enclosed; this is important to keep it cold and for the layering effect.
5. Gently pat the dough with the rolling pin to flatten it, and then roll it into a rectangle approximately 10x16 inches (25x40cm). Be careful not to press too hard initially, as you want to prevent the butter from breaking through.
6. Fold the dough in thirds, like folding a letter (this is called a "single fold").
7. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.

Step 4: The Second Fold

1. Remove the chilled dough from the refrigerator and place it on a lightly floured surface.
2. Roll the dough into a rectangle approximately 10x16 inches (25x40cm) again.
3. Fold the dough in thirds again, as you did in the previous fold (another single fold).
4. Wrap the dough tightly in plastic wrap and refrigerate for another 30 minutes.

Step 5: The Third Fold

1. Repeat the rolling and folding process one more time (another single fold). This third fold creates the maximum number of layers, leading to the ultimate flaky texture in your vegan croissants.
2. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial for the butter to firm up and for the gluten to relax, making the dough easier to work with and preventing the butter from melting during baking.

Step 6: Shaping the Croissants

1. Remove the chilled dough from the refrigerator.
2. On a lightly floured surface, roll the dough into a large rectangle, approximately 10x18 inches (25x45cm), or until it is about ¼ inch (0.6cm) thick.
3. Trim the edges of the dough to create neat, straight lines. This will help ensure the layers are clean and even.
4. Using a sharp knife or pizza cutter, cut the dough into triangles. The size of the triangles will determine the size of your croissants. For standard-sized croissants, aim for a base of about 4 inches (10cm).
5. Gently stretch each triangle to elongate it slightly.
6. Starting from the wide base of the triangle, roll it tightly towards the point, stretching the dough slightly as you roll.
7. Curve the rolled croissant into a crescent shape, and place it on a baking sheet lined with parchment paper, with the point tucked underneath.
8. Repeat with the remaining triangles.

Step 7: Proofing the Croissants

1. Cover the baking sheet loosely with plastic wrap and let the croissants proof in a warm place for about 1 hour, or until they have puffed up slightly, but still feel firm. Do not let them over-proof; this is key to getting the flaky layers.

Step 8: Baking the Croissants

1. Preheat your oven to 375°F (190°C).
2. (Optional) Prepare the egg wash alternative by whisking together the plant-based milk and maple syrup.
3. Gently brush the proofed croissants with the egg wash alternative (if using).
4. Bake for 20-25 minutes, or until the croissants are golden brown and beautifully puffed up.
5. Let the croissants cool on a wire rack before serving.

Tips, Variations, and Serving Suggestions

• Vegan Butter Brands: Not all vegan butter brands perform equally well for lamination. Look for brands specifically designed for baking, as they often have a higher fat content and melt slower. Miyoko’s Kitchen Cultured Vegan Butter is a popular choice and a great substitute for traditional butter.
• Temperature is Key: Keep the butter and dough cold throughout the entire process. This is essential for creating flaky layers. If the butter starts to soften, return the dough to the refrigerator for a few minutes to firm up before continuing.
• Rolling Technique: Roll gently, especially when you first begin to roll out the dough and after the initial butter placement. You want to incorporate the butter without breaking through the dough.
• Freezing: Unbaked, shaped croissants can be frozen. Place them on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. Bake them directly from frozen, adding a few extra minutes to the baking time.
• Variations: Experiment with different fillings! Add a sprinkle of chocolate chips when rolling the croissants for chocolate croissants, or brush with a glaze after baking for a sweet treat.
• Serving Suggestions: Enjoy your homemade vegan croissants warm, plain, or with your favorite toppings like jam, vegan butter, or a dusting of powdered sugar. They are the perfect accompaniment to a cup of coffee or tea!

Conclusion

Congratulations! You've now made delicious vegan croissants from scratch! This vegan croissant recipe might seem like a challenge, but with a little patience and these clear instructions, you'll be well on your way to enjoying the perfect vegan pastry. Don't be discouraged if your first batch isn’t perfect – practice makes perfect, and each attempt will bring you closer to flaky, buttery-flavored bliss. Now, roll up your sleeves, preheat your oven, and start baking these delightful vegan croissants. Be sure to share your experience and creations with us – we'd love to see your baking successes!