Homemade Vegan Croissants from Scratch
Ingredients
Dough
- 3 1/2 cups strong bread flour
- 1 cup warm water (100° F)
- 1/2 cup warm plant milk (100° F)
- 1 teaspoon salt
- 2 1/4 teaspoons active yeast
- 4 tablespoons organic sugar
Butter
- 2 1/2 blocks vegan butter, room temperature
Wash
- 4 tablespoons plant milk
- 2 tablespoons agave or maple syrup
Preparation
On Day 1 at 8PM, create the dough using the dough ingredients and shape the butter into a 4x4 square in parchment paper. Chill and let it rest overnight.
On Day 2 at 8AM, roll out the dough and wrap the butter block with it, sealing the edges. Chill in the fridge.
At 8:30AM on Day 2, roll out the dough lengthwise and perform the first fold. Chill in the fridge.
At 10:30AM on Day 2, roll out the dough again lengthwise and perform the second fold. Chill in the fridge.
At 12:30PM on Day 2, perform the third fold. Chill in the fridge overnight.
On Day 3 at 9AM, roll out the dough until it is 1/4 inch thick. Slice into triangular shapes with a sharp knife, shape the croissants, and let them rest in a cold oven (turned off) to prevent drying.
At 10:30AM on Day 3, remove the croissants from the oven, set aside, and preheat the oven to 400°F.
At 11AM on Day 3, brush the croissants gently with the wash to achieve a golden brown color.
At 11AM on Day 3, bake for 20-25 minutes until flaky and golden brown.