Homemade Flaky Vegan Croissants
Ingredients
- 2 1/4 cups bread flour
- 1/2 teaspoon salt
- 230 g vegan butter, cubed and chilled
- 1/2 cup non-dairy milk (almond suggested)
- 3 tablespoons raw brown sugar
- 2 1/4 teaspoons active dry yeast
- 1/4 cup almond milk
- 2 tablespoons agave nectar
Preparation
In a small saucepan, heat the almond milk over medium heat until just warm.
Remove the milk from the heat and add sugar and yeast. Stir to combine and set aside for 5 minutes.
Combine vegan butter, salt and flour in a food processor. Pulse until the mixture resembles small crumbs.
Combine the flour/butter mixture and the yeast mixture in a bowl and fold until the dough just comes together.
Roll the dough into a rectangle that is about 1 cm thick. Transfer to a small cookie sheet and chill in the fridge for 30 minutes.
Once the dough has chilled, fold the right and left sides toward the center and then the top and bottom sides in. Flip the dough over so the seam side is down, cover and chill in the fridge for another 30 minutes.
Repeat this process three times.
Roll the dough out for a final time, and cut the dough into long triangles – six triangles make large croissants, cut smaller for smaller croissants.
Gently roll each triangle, starting at the wide end, and roll toward the small end.
Allow the croissants to rise until doubled at room temperature, covered loosely with plastic wrap on parchment-lined baking sheets, 1 to 2 hours.
Preheat oven to 200C.
Whisk together 1/4 cup almond milk and agave nectar and brush the tops of each croissant with the mixture.
Bake the croissants for 15 to 20 minutes, or until golden brown.