Vegan Croissants
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
- 2 more tablespoons coconut milk
- 1 tablespoon maple syrup
Preparation
First, place the flour, salt, yeast, sugar, and butter into a bowl. Mix the ingredients in a bowl, with a wooden spoon or spatula, before turning your dough onto a floured work surface. Knead for 10-12 minutes, or until the dough is very smooth and elastic. Flour a large dinner plate. Flatten your dough into a disk, then transfer it to the plate and cover with a towel. Let the dough rest in the fridge for at least 8 hours or up to 24 hours
Next, slice the butter sticks lengthwise into 1/2-inch slabs. Lay the slices flat in a 5 or 6-inch square, depending on the length of your butter sticks—on a larger, 12-inch square of parchment paper. Place a same-sized square of parchment on top. Use a rolling pin to pound the butter into a single, solid piece. Ultimately, you want the butter to form an even, thin 8-inch square. Take the rested dough and roll it into a square. Now, rotate it one quarter turn so it’s a diamond shape facing you. Place the butter square onto the dough so that there are four triangle-shaped flaps, one at each side