• Charlotte ThaiThai

Vegan Croissant Recipe with steps by steps instruction.

Updated: May 18

Do you miss having a buttery and flaky croissant? After many attempts on making croissants, I can finally share with you my full proof recipes.


A little reminder, making croissant still require techniques and practice. I highly recommend watching the video before starting, especially if this your first time making it. Don't be intimidated to make this recipe. I have written these steps by steps instructions on how to make delicious croissants at home.


Video:


Make: 9-10 croissants

Time: 2 Days


Ingredients:


400g Bread Flour

2g Salt

50g Cane Sugar

115g Soy milk

115g Water

8g Active Dry Yeast

225g Plant-butter (I use Miyoko or Earth Balance butter works well too)


Equipment:

Long ruler, Mixing bowl, Spatula, Parchment paper, Scale, and Cutting knife


Day 1: Make the dough.


1) In the mixing bowl, add in warm water, warm milk, yeast, and sugar. Stir the ingredients and lets it proof in a warm area for 10 minutes. *You can simply warm the milk and water in the same container by putting it in a microwave or using the stove. Heating the milk and water together will keep the liquid temperature to be consistent*

*If your kitchen area is already warm, I don't recommend placing it in the warmer spot.*


2) After 10 minutes, add in flour and salt. Stir until most of the flour absorbs the yeast mixture. Then transfer it to the work surface and knead the dough for 5-8 minutes. Until the dough become smooth.

3) After you have done kneading the dough, dust some flour on the rolling pin and roll the dough out to

9 inches by 7 inches ( 23 cm by 18 cm). Cover the dough and make sure no dough is expose to the air. This will dry out the dough.



Making butter sheet:


1) Grab a large piece of a parchment paper and make the square fold of 20 cm by 20 cm (8 in by 8 in). Make sure that all the sides are folded and no open fold. Please watch the video if this is confusing. 2) Cut the butter into the thin slices and lay the sliced butter in the square. 3) Fold the parchment paper in to cover the butter. Flip it over and use the rolling pin to gently press down into the butter square and roll it to every four corners than top to bottom. Until the butter is spread throughout the square and has even surface. Refrigerate the butter sheet with the dough overnight.

8 hours -12 hours (Or longer, no problem)



Day two: Lamination, shaping and baking.


1) Pull the chilled dough and the butter sheet out from the fridge and transfer it to the work surface with some dusted flour. 2) Roll the dough out to 51 by 23 cm by (20 inch by 9 inch) . Place the butter sheet in the center of the dough and fold in the dough from each side. * It's alright if the dough is overlapped on other dough.*

3) Gently press down the open side to seal the butter in. 4) Cover the dough and chill it in the freezer for 15-20 minutes. *Make sure that you are cover the dough completely and no dough are expose to the cold air. This will leave the edges of the dough to be dry and break apart.*


First fold: 1) Take the dough out from the freezer and transfer it to the work surface with dusted flour.


2) Roll the dough out to 51 by 23 cm by (20 inch by 9 inch) *You don't have to be too precise with the measurement at the first and second fold*

3) Fold in the right side of the dough in and follow with the left side of the dough. Make sure the open side is facing to the right. The open book style. 4) Cover the dough and place in the freezer for 15-20 minutes.

Second Fold:

(Repeat the same step)


1) Take the dough out from the freezer and transfer it to the work surface with dusted flour.

2) Roll the dough out to 51 by 23 cm by (20 inch by 9 inch)


*You don't have to be too precise with the measurement at the first and second fold*


3) Fold in the right side of the dough in and follow with the left side of the dough. Make sure the open side is facing to the right. The open book style.


4) Cover the dough and place in the freezer for 15-20 minutes.

Third Fold: 1) Take the dough out from the freezer and transfer to the work surface with dusted flour.


2) Roll the dough out to 51 by 23 cm by (20 inch by 9 inch) *This time make sure that the length of the dough is properly measured. * 3) Grab the right side of the dough and follow with the left side of the dough. Make sure the open side is facing to the right.

4) Cover the dough and place in the freezer for 15-20 minutes.

Shaping the croissants: 1) Take the dough out from the freezer and transfer to the work surface with dusted flour. 2) Roll the dough out to 50 cm by 25 cm. *If the dough is resisting you from rolling, put it back in the freezer for another 10-15 minutes. Don't try to keep rolling it, this will damage the layers and will turn your croissant into brioche.)* 3) Once you roll the dough to 51 by 23 cm by (20 inch by 9 inch), transfer the dough into a sheet pan and cover. Put it in the freezer for 15 minutes before cutting. 4) Take the rolled dough out and transfer to the dusted surface. Cut the dough into long triangles of 9 cm by 25 cm. *You can use a previous cut triangle as a template for another triangle. *



5) Make a small cut on the bottom center of the triangle (4.5 cm). 6) Gently pull the bottom of the triangle outward and stretch the croissant dough forward. 7) Gently roll the croissants and tug the tip of the triangle on the bottom of the croissant. These steps will prevent the croissant from unfolding during proofing and baking. 8) Brush the dough with plant-milk and cover to let it proof for 1 hour.


Baking:


1) While the dough is proofing, preheat the over to 400 F. 2) After the dough is done proofing, bush again with plant-milk and bake in the oven for 10 minutes. 3) After 10 minutes, rotate the tray and reduce the oven to 350 F let it bake again for another 12-15 minutes. 4) Remove the baked croissant and for optional steps, brush it with simple syrup right away.

Croissant is tasted best at room temperature. The leftover croissant is great to use for almond croissants.



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