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Introduction
The croissant, that iconic French viennoiserie, has long been the envy of plant-based bakers seeking to recreate its unparalleled flakiness and rich, buttery flavor without the use of dairy. While its origins can be traced back to the Vienna bakeries of the 13th century, the croissant's journey to vegan perfection has been a more recent and arduous one. Through years of experimentation with plant-based fats and meticulous rolling techniques, today's vegan croissants have emerged as a triumph of cruelty-free baking, capable of rivaling even the most celebrated traditional versions.
Ingredients
• 2 1/4 cups (281g) all-purpose flour
• 1 cup (240ml) cold water
• 1/2 cup (120ml) cold unsweetened plant-based milk
• 1/4 cup (60ml) cold vegetable oil, plus more for greasing
• 1 teaspoon (5g) salt
• 1 teaspoon (4g) active dry yeast
• 1/2 cup (113g) cold vegan butter, cut into small cubes
• 2 tablespoons (24g) granulated sugar
• 1 tablespoon (18g) apple cider vinegar
Step 1:
In a large mixing bowl, whisk together the flour, yeast, salt, and sugar. Make a well in the center.
Step 2:
In a separate bowl, combine the cold water, plant-based milk, vegetable oil, and apple cider vinegar. Pour the liquid mixture into the well of the dry ingredients and use a wooden spoon to stir until a shaggy dough forms.
Step 3:
On a lightly floured surface, knead the dough for about 5 minutes until it becomes smooth and elastic. Transfer the dough to a greased bowl, cover with a damp towel, and let it rise for 1 hour at room temperature.
Step 4:
After the first rise, punch down the dough to release air bubbles. Transfer it to a lightly floured surface and roll it into a large rectangle, about 1/2 inch thick.
Step 5:
Spread the cold cubed vegan butter evenly over the dough, leaving a 1-inch border. Fold the dough into thirds, like a letter, and roll it out again to form a rectangle. Repeat this folding and rolling process 2 more times, chilling the dough for 30 minutes between each fold.
Step 6:
After the final fold, chill the dough for at least 2 hours or overnight. Preheat the oven to 400°F (200°C).
Step 7:
On a lightly floured surface, roll out the chilled dough into a large rectangle, about 1/4 inch thick. Cut the dough into triangles and roll each triangle into a crescent shape, starting from the wide end and rolling towards the pointed end.
Step 8:
Place the shaped croissants on a parchment-lined baking sheet, leaving space between them. Cover and let rise for 30 minutes.
Step 9:
Brush the croissants with plant-based milk or melted vegan butter. Bake for 18-20 minutes, or until golden brown. Let cool slightly before serving.
Q: Can I substitute the all-purpose flour with a gluten-free alternative?
A: While it is possible to use gluten-free flour, the texture may be slightly different and require adjustments to the liquid amounts.
Q: How do I achieve a flaky, layered texture?
A: The folding and rolling process creates layers of butter and dough, which create the flaky texture when baked. It's important to follow the instructions carefully and chill the dough between folds.
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and refrigerate it overnight after the final fold. This allows the dough to rest and develop flavor.
• Use high-quality vegan butter for the best flavor and texture.
• Keep all ingredients chilled for optimal results.
• Substitute all-purpose flour with bread flour or pastry flour for a chewier texture.
• Almond milk or soy milk can be used instead of plant-based milk.
• This recipe is dairy-free, egg-free, and vegan.
• For a sweeter croissant, increase the amount of granulated sugar.
Serve the vegan croissants warm, with your favorite spreads or dips.
Leftover croissants can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.
Plan ahead as this recipe requires several chilling periods and resting times. Multi-task by prepping other components during the resting periods.
- Use high-quality vegan butter for the best flavor and texture.
- Keep all ingredients chilled for optimal results.
- Be gentle when rolling and folding the dough to maintain the layers.
For a savory twist, replace the sugar with herbs or grated vegan cheese. For a sweet croissant, fill with vegan chocolate or fruit jam.
Pair the croissants with a plant-based latte, fresh fruit, or a spread like vegan butter or jam.
These croissants can be made year-round, but they are especially enjoyable in the spring and fall.
This recipe is dairy-free, egg-free, and vegan. However, it does contain wheat and gluten.
