Yield: 6 large or 12 miniature croissantsAuthor: Sarah Sullivan
You won't miss the dairy in these fluffy vegan croissants! Adapted from Bruno Albouze's croissant recipe.
2 (0.25 oz) packets, or 4 1/2 teaspoons active dry yeast
1 cup lukewarm water
3 1/2 cups bread flour
1/4 cup sugar
2 teaspoons salt
6 tablespoons vegan butter, softened
1 cup vegan butter, softened
Preparing the dough
In the bowl of a stand mixer, proof yeast in water for 10 minutes until foamy. Meanwhile, combine dry ingredients.
Add dry ingredients and vegan butter to yeast and mix with paddle attachment until dough forms a ball.
Switch to dough hook attachment and knead for 6-10 minutes until dough is completely smooth and elastic. Dough should bounce back when poked.
Transfer dough to an oiled bowl, cover and allow to rise in a warm place for 1-2 hours. Dough should somewhere between double and triple in size. After risen, punch down down and fold into a rectangular shape.
Wrap in plastic, or place in sealed container and refrigerate overnight.
Shape 1 cup of softened butter into a square about 6"x6", using either a sheet of parchment or a small sandwich bag. Refrigerate overnight.
Laminating the dough
The following day, roll dough out into a large rectangle roughly 8"x14". (Exact measurements aren't important; it just needs to be slightly larger than twice the size of the butter slab.) Place the butter slab on one side and fold dough over to envelop the butter, leaving a small border to seal the butter in.
Roll dough out to roughly 24"x9" (again, this measurement is just a guideline) and perform a double turn by folding both ends of the dough into the center, and folding again in half to create 4 layers. If the butter is starting to get too soft, chill dough for 15-20 minutes before proceeding.
Roll dough out again to 24"x9" and perform a single turn by folding the dough in thirds to create 12 layers. Cover dough and refrigerate for 1 hour.
Shaping the croissants
Cut the dough in two and work with half at a time. Roll out to roughly 18"x9" and use a sharp knife to cut into triangles (for classic croissants) or rectangles (for pains au chocolat). Cut into 6 triangles for large cafe-style croissants; into 8 for medium croissants; and into 12 for miniature croissants.
Cut a small slit at the base of each triangle and roll your croissant, pushing outward gently with your palms while rolling to elongate the croissant.
Place on a lined baking tray with the point or seam of the croissant on the bottom. Allow to rise at room temperature for 1-2 hours, until at least doubled in size.
Preheat oven to 400°F. Optionally, brush your croissants with 1 tablespoon agave or maple syrup mixed with 1/4 cup plant milk to achieve a glossy finish. Bake croissants for 10 minutes at 400°F, then lower the temperature to 350°F and bake for another 10-15 minutes (smaller croissants will need less time).
These are best served warm, whether fresh from the oven or reheated slightly in a microwave or toaster oven. Store in an airtight container. These also freeze and defrost well.
You can freeze the croissant dough after laminating it (i.e., performing the folds to create the buttery layers) in order to have it on-hand later. Simply wrap it tight or place in an airtight container to freeze. Defrost it in the fridge overnight before proceeding with the rest of the recipe.
You can also freeze the croissants after shaping them, but before letting them rise. Then, you can defrost and bake them individually or in small batches as needed. Simply place the shaped, un-risen croissants into an airtight container, separated with parchment to keep them from sticking together. Defrost them in the fridge overnight when ready to use. Then, proof and bake as directed.