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Vegan Croissant Recipe

Updated: Mar 28

Here is the recipe that I will be sharing with you. Delicious, flaky, and buttery croissant that you usually get at the local french pastry shop. In this case, this is vegan.


This croissant recipe takes two days to make.

Make : 10-11 plain croissants or

18-20 Chocolate croissants


Recipe:


500g Bread flour (More for dusting)

50g Sugar (40g and 10g)

2g Salt

150g Luke warm soy milk (or any plant milk)

150g Luke warm water

10g Active dry yest

227g Miyoko Butter. (Earth Balance Butter stick works well too)




Day 1) Make the dough


1) In the small bowl add in warm water, milk, yeast, and 10g of sugar. Stir until some of the yeast is dissolved in the liquid and set aside for 5-10 minutes. 2)In a large bowl, sift in bread flour, 40g sugar, and salt. Make a hole for the yeast mixture.



3) Knead the dough for 10 minutes, until the dough no longer sticks to the bowl.



4) Roll the dough into 9 in by 12 in. This will help with rolling out the dough a little earlier in the next process. 5) Wrap the dough and refrigerate overnight (8hr-12hr) Making butter sheet: Cut butter into thin slices and placed it in a parchment paper to make a 20cm by30cm butter sheet. Make sure all the butter is all wrapped with a parchment paper before refrigerating overnight





Day 2:


1)Take the dough out from the fridge and gently roll them W 60cm by H 40cm.

(Dust the surface with the flour if needed.)


2)Unwrap the chilled butter sheet and place it in the center on the dough.


3) Fold the dough in from each side to cover the butter sheet.


4) Press gently down on the top and bottom of the dough to seal the butter.




5) (1st fold) Roll out the dough 30cm by 60cm


6) Make three fold. Cover the dough and put in freezer for 15 minutes

*Make sure the open fold always facing to the right (This will helps on which side to roll the dough next.)


7) (2nd folds) After 15 minutes, roll the dough back to 60cm by 30cm and make 3 folds again. (Still making sure that the open side are facing to the right when you roll the dough and fold the dough) 8) Cover the dough and put in the freezer for another 15 minutes 9) (3rd folds) Repeat the steps one last time. Roll the dough back to 60cm by 30cm and make 3 fold again. (Still making sure that the open side are facing to the right when you roll the dough and fold the dough)


Cover the dough and put in the freezer for another 15 minutes

10 ) Shaping the croissant. Roll the dough 30cm by 60cm. Cut the edges of the dough out if you want a neater croissant. Cut the dough into a long triangle. 10cm by 30cm Cut the center of the end on the triangle to help the process of shaping the croissant a little earlier.



Gently extend the top of half triangle and shape into the croissant. 11) Brush the dough with plant milk and let it proof on the counter or in the oven for 1hr-2hr until it doubles its size. 12) Brush the croissant the second time with plant milk. Bake the croissant in the 400 F pre-heated ovens for 10min. Turn the temperature down to 350 F and let it bake for another 10-12 minutes.



13) Optional: you can brush the baked croissant with simple syrup or enjoy them as it is.


Thank you!





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