Vegan Croissants
Servings: 16 croissant
Dry Ingredients
- 3⅓ cups (500 grams) all-purpose flour + 2 tablespoons for kneading
- ½ cup (100 grams) sugar
- 2¼ teaspoons (7 grams) instant dry yeast
Wet Ingredients
- ¾ cups (180 grams) almond milk substitute another non-dairy milk
- ½ cup (120 grams) water lukewarm
- ¼ cup (60 grams) olive oil substitute avocado oil or sunflower oil
- 1 tablespoon vanilla extract
- 1 orange the grated zest
- ¼ teaspoon salt
For the filling (optional - pick one)
MAKE THE DOUGH
- In a large mixing bowl, stir together 3⅓ cups all-purpose flour, ½ cup sugar, and 2¼ teaspoons instant dry yeast.Add ¾ cups almond milk, ½ cup water, ¼ cup olive oil, 1 tablespoon vanilla extract, the grated zest of 1 orange, and ¼ teaspoon salt.Mix with wooden spoon until the ingredients form a dough.
- Dust a clean worktop with 2 tablespoons of flour and knead the dough for 5 minutes or until soft and smooth.Add more flour if the dough is too sticky, but remember that your dough should be elastic, soft, and moist by the end. It should almost stick to the worktop.
PROOF IN A WARM PLACE
- Shape the dough into a ball, then transfer it into a greased bowl, brush it with a thin layer of oil, and cover the bowl with a damp kitchen cloth, leaving enough space for the dough to double in volume.
- Let it proof for 2 to 3 hours in a warm place.Tip: we recommend putting it in a slightly warm oven. Turn the oven on for 30 seconds, then turn it off and put the dough in it to proof.
SHAPE THE VEGAN CROISSANTS
- After proofing, transfer the dough onto a clean worktop without flour and roll it out into a 20x12 inches (50x30cm) rectangle with a rolling pin.
- With a sharp knife or with a pizza cutter, cut the dough into 9 to 10 triangles.
- Roll each triangle on itself to give it the traditional croissant shape (crescent shape).Knead the croissant dough scraps together, roll them out, and repeat until you run out of dough.
- Arrange the croissants on a baking sheet lined with parchment paper, leaving some distance between them. You should be able to fit 9 croissants.Let them proof a second time for 1 hour in a warm place.
BAKE THE CROISSANTS
- Preheat the oven to 350°F or 180°C. Brush the top of the croissants with non-dairy milk (that’s our vegan egg wash) and bake on the mid-lower oven rack for around 20 minutes.
- Let them cool down for 10 minutes before eating them or filling them with vegan custard, jam, or vegan Nutella.
- You need a pastry piping bag with a long and narrow tip to fill them.You can do so from the top, inserting the nozzle diagonally in between one of the layers of dough, pushing it through the core, and squeezing about 2 tablespoons of filling in the croissant.
Nutrition information is an estimate for 1 croissant out of 9 without filling.
STORAGE & MAKE AHEAD
Make ahead: you can make the croissants ahead of time and freeze them before the second proofing. To do so, shape the croissants, arrange them on a baking tray, and freeze them for 15 minutes.
When they are hard, transfer them into a freezing bag and put them back in the freezer. They keep frozen for up to 3 months.
To thaw them, remove them from the freezer, put them on a baking tray lined with parchment paper, and let them defrost at room temperature. Then let them proof for about 1 hour before baking them.
Storage: Keep leftover croissants in a reusable plastic bag at room temperature or in the fridge for up to 4 days.
We recommend reheating them in a preheated oven for a couple of minutes or in the microwave for 30 seconds to make them soft again.
Alternatively, you can freeze baked vegan croissants for about one month. In this case, let them cool completely before freezing them.
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