Easy Homemade Vegan Croissants
Ingredients
- 4 cups whole wheat flour (plus some for rolling)
- 2 teaspoons salt
- 2 1/4 teaspoons instant dry yeast
- 1/4 cup coconut sugar
- 3 tablespoons vegan butter, softened
- 1/2 cup cold coconut milk
- 1/2 cup cold water, plus more as needed
- 250g cold vegan butter
Laminating
- 2 tablespoons coconut milk
- 1 tablespoon maple syrup
Preparation
Place the flour, salt, yeast, sugar, and butter into a bowl. Mix with a wooden spoon or spatula, then knead on a floured surface for 10-12 minutes until smooth and elastic.
Flatten the dough into a disk, place on 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. Arrange on a 12-inch square of parchment paper and pound into an even 8-inch square using a rolling pin.
Roll the rested dough into a square and rotate it to a diamond shape. Place the butter square in the center so that there are four triangular flaps.
Fold the dough flaps over the butter to fully enclose it.
Perform the first turn: roll the dough into a rectangle and fold it into thirds. Chill for 30 minutes.
Repeat the rolling and folding process for 2-3 more turns, chilling between each for 30 minutes.
Roll out the dough to about 1/4-inch thickness, cut into triangles, and roll each into a croissant shape.
Place the shaped croissants on a baking sheet, cover, and let rise until puffy, about 1-2 hours.
Preheat the oven to 200°C (400°F). Brush the croissants with a mixture of 2 tablespoons coconut milk and 1 tablespoon maple syrup.
Bake for 15-20 minutes or until golden brown.
