Vegan Croissants
Ingredients
- 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 teaspoon active yeast
- 4 tablespoons organic sugar
- for the beurrage (butter):
- 2 1/2 blocks vegan butter, room temperature
- for the wash
- 4 tablespoons plant milk
- 2 tablespoons agave / maple syrup
Preparation
DAY 1
PM - Create your dough and shape your butter to a 4x4 square in parchment paper. Chill and let it rest overnight
DAY 2
AM - Roll out dough and wrap block butter with the dough, like a parcel sealing each edge. Chill in fridge
AM - Roll out lengthwise and perform first fold. Chill in fridge
AM - Roll out again lengthwise and perform second fold. Chill in fridge again
PM - Perform 3rd fold. Chill in fridge overnight
DAY 3
AM - Roll out until dough is 1/4
AM- Remove croissants from oven, set aside, and preheat oven to 400° F
AM - Brush dough gently with wash very gently to create a golden brown color when baking
AM - Bake for 20-25 minutes until flaky and golden brown