Delicious Vegan Croissants for Breakfast
Ingredients
- 4 cups whole wheat flour (Plus some flour for rolling)
- 2 teaspoons salt
- 2 1/4 teaspoons instant dry yeast
- 1/4 cup coconut sugar
- 3 tablespoons vegan butter, softened at room temperature
- 1/2 cup cold coconut milk
- 1/2 cup cold water, plus more as needed
- 250g cold vegan butter
- (To make this easier you can also use vegan puff pastry)
Laminating mixture
- 2 tablespoons coconut milk
- 1 tablespoon maple syrup
Preparation
Place the flour, salt, yeast, sugar, and butter into a bowl and mix with a wooden spoon or spatula.
Turn the dough onto a floured work surface and knead for 10-12 minutes until smooth and elastic.
Flatten the dough into a disk, transfer to a floured plate, cover with a towel, and refrigerate for at least 8 hours or up to 24 hours.
Slice the butter sticks lengthwise into 1/2-inch slabs and arrange into an 8-inch square between parchment paper, pounding with a rolling pin to form a solid piece.
Roll the rested dough into a square and rotate it to a diamond shape. Place the butter square onto the dough with four triangular flaps.
Encase the butter by folding the flaps over it
Roll and fold the dough multiple times with chilling periods to achieve lamination
After lamination, roll out the dough, cut into triangles, and shape into croissant forms
Proof the shaped croissants until doubled in size in a warm place
Brush the croissants with the laminating mixture of coconut milk and maple syrup
Preheat oven to 190°C and bake until golden brown
