Crisp, Flaky and Just Adorable
Ingredients
- 2 1/4 cups bread flour
- 1/2 teaspoon salt
- 230 g vegan butter, cubed and chilled
- 1/2 cup non-dairy milk (i used almond)
- 3 tablespoons raw brown sugar
- 2 1/4 teaspoons active dry yeast
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