Vegan Croissants

Print Recipe

Prep Time 30

Cook Time 25

Resting Time 1

Total Time 1 55

Servings

Calories 327

Ingredients

Pastry Dough

2 packets 4 ½ tsp active dry yeast
1 cup lukewarm water
¼ cup + 1 tsp raw or granulated sugar
1 tsp sea salt
3 ½ cups all-purpose bread flour + more for dusting the countertop and dough
6 Tbsp ¾ stick solid vegan butter at room temperature
1 Tbsp coconut oil

Lamination Layers

16 Tbsp vegan butter 2 sticks or 1 cup at room temperature
Glaze
2 Tbsp unsweetened non-dairy milk beverage almond, oat, or coconut
1 Tbsp pure maple syrup

Instructions

Pastry Dough

In the bowl of a stand mixer, add the warm water, yeast, and 1 teaspoon of sugar. Gently stir to combine. Allow this to sit for 5 to 10 minutes until the yeast blooms and is frothy.
Stir in the remaining sugar and salt. Add the flour and softened 6 tablespoons of butter. Using the paddle attachment, mix until the dough comes together and begins to pull away from the sides of the bowl.
Pull the dough off of the paddle. Switch the paddle out to a dough hook.
Knead the dough on medium with the hook until it forms a smooth and elastic ball, approximately 8 minutes. The dough should feel slightly sticky and springy.
Grease a large bowl with the coconut oil. Place the dough in the bowl and cover it with a clean kitchen towel. Place the bowl of dough either in a turned-off oven or microwave and allow it to rest for 60 minutes to 2 hours until it has risen and doubled in size. (The oven and microwave are draft-free spaces).
Very lightly, dust your counter with flour. Using you hand, punch the dough just to deflate it. Turn the dough onto the floured work surface and shape it into a rectangle. Seal the rectangle of dough in plastic wrap. Place it in the refrigerator for around 12 hours or overnight.
Take the 1 cup of butter for the lamination layers ingredients and place it on a sheet of parchment paper that is large enough to fold over the butter when spread out. Shape the softened butter into a 6-inch by 6-inch square. Fold the parchment paper around the square of butter. Place this in a resealable plastic baggie and roll it just to flatten and fill the baggie evenly. Refrigerate along with the pastry dough for 12 hours or overnight.

Lamination Layers

After 12 hours, lightly flour a flat work surface and turn the dough onto the surface. Dust the top of the dough with a little flour. Using a rolling pin, roll the dough into a rectangle that is approximately 8-inches by 14-inches, large enough for the cold butter square to fit on one half.
Place the square of cold butter in the center of one half of the dough, leaving a border around the 3 outside edges. Fold the other half of the dough over the butter.
Roll the layered dough out to a 9-inch by 24-inch rectangle. Fold half the dough over into the center on one side and then repeat on the other side, like you are closing 2 doors. Then, fold the dough at the center like you are closing a book. This will give you four lamination layers.
Wrap the dough in plastic and place it back in the fridge for 20 minutes to chill again.
Repeat step #3. Cover with plastic wrap and refrigerate for 2 hours hour so the dough can relax.

Shaping

Line a baking sheet with parchment paper.
Remove the pastry dough from the refrigerator and slice it in half. Place one half back in the fridge. On a lightly floured work surface, roll half the dough into a 9-inch by 18-inch rectangle, approximately.
Using a sharp knife, cut the dough into three 6-inch by 9-inch rectangles. Then, slice each rectangle. diagonally through the center to form long triangles that have a base of 4-1/2-inches wide and a base to tip measurement of 9-inches each.
Starting from the base, roll each triangle into a croissant shape, curving into a slight half-moon shape. Place the croissants on the parchment-lined sheet pan with the pointy tip facing down.
Remove the other half of the dough from the refrigerator and roll it out like you did the first half in step #2. Repeat steps #3 and #4. Set the pan of pastries aside in a draft-free area to rise until doubled in size, approximately 1-1/2 hours.

Bake

Preheat the oven to 400°F.
In a small mixing bowl, whisk together the milk and maple syrup. Gently brush the glaze on the tops of each croissant.
Place the pan in the preheated oven and bake for 10 minutes. Reduce the oven temperature to 350°F and continue to bake for 15 minutes or until the croissants are golden brown with a crispy outer layer.
Remove the croissants from the oven and allow them to cool for 5 minutes. Transfer them to a wire rack and continue to cool. Serve slightly warm or at room temperature with jam.

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