Croissants are a classic, flaky, and buttery pastry that’s loved worldwide. Making vegan croissants at home may seem challenging, but with the right ingredients and a little patience, you can create these delicious pastries without any dairy or eggs. In this step-by-step guide, we’ll walk you through the process of making your own vegan croissants that are perfectly golden, flaky, and filled with layers of goodness.
Ingredients for Vegan Croissants
- 2 1/4 teaspoons active dry yeast (or instant yeast):
Yeast is a key ingredient in croissant dough, as it helps the dough rise and achieve the signature flaky layers. Active dry yeast needs to be activated in warm liquid, while instant yeast can be added directly to the dry ingredients. - 1 cup warm almond milk (or any plant-based milk):
Plant-based milk, such as almond milk, serves as the liquid base for the dough. It’s important that the milk is warm (around 110°F/43°C) to activate the yeast properly. You can also use other plant-based milks like soy, oat, or coconut milk, depending on your preference. - 3 tablespoons sugar:
Sugar not only adds a touch of sweetness but also helps to feed the yeast, promoting a better rise. It can be substituted with maple syrup, agave syrup, or another sweetener if desired. - 3 cups all-purpose flour:- Vegan Croissants
All-purpose flour is used to make the base dough. It provides the right amount of structure for the dough, resulting in soft, light croissants. For a slightly healthier alternative, you can experiment with whole wheat flour, but it may affect the texture and flakiness. - 1 teaspoon salt: Vegan Croissants
Salt enhances the flavor of the dough and balances the sweetness from the sugar. It also helps control the yeast’s activity. - 2 tablespoons vegetable oil (or melted coconut oil):
This fat helps with the dough’s elasticity, ensuring it’s easy to roll out and shape. Vegetable oil or melted coconut oil provides moisture and a slightly different flavor, but both work well in croissant dough. - 2 tablespoons dairy-free butter (for the dough):
Vegan butter is a crucial ingredient in the dough, contributing to the richness and soft texture of the croissants. It ensures the dough has the necessary fat for flakiness when baked. You can use any plant-based butter you prefer, such as coconut oil-based or soy-based butter. - 1 cup chilled vegan butter (for laminating):
The chilled vegan butter is essential for the lamination process, where layers of butter are folded into the dough to create the signature flaky texture. The butter must be kept cold to prevent it from melting into the dough during rolling. - 1 tablespoon plant-based milk (for brushing the croissants):
The plant-based milk brushed over the croissants before baking helps to give them a golden, shiny finish. You can use the same milk as in the dough or any plant-based milk you prefer.
Step-by-Step Instructions
Step 1: Prepare the Yeast Mixture
In a small bowl, combine the warm almond milk, sugar, and active dry yeast. Stir gently to dissolve and allow the mixture to sit for about 5-10 minutes until it becomes frothy. This activates the yeast, which will help your croissants rise.
Step 2: Make the Dough Vegan Croissants
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and oil (or melted coconut oil). Stir the mixture until the dough begins to come together.
Once it starts forming a ball, turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes, or until it becomes smooth and elastic. If the dough feels too sticky, add a little more flour, but be careful not to add too much, as you want the dough to remain soft.
Step 3: Let the Dough Rise – Vegan Croissants
Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise for about 1-2 hours, or until it has doubled in size. This is the first rise, and it will help the dough become light and airy.
Step 4: Prepare the Butter Block Vegan Croissants
While the dough is rising, prepare the vegan butter block. Take the chilled vegan butter and place it between two pieces of parchment paper. Using a rolling pin, flatten the butter into a square or rectangle that is about 1/2 inch thick. Place it back in the fridge to keep it cold until ready to use.
Step 5: Roll the Dough
Once the dough has risen, gently punch it down to release any air bubbles. Roll the dough into a large rectangle, about 12×18 inches in size.
Place the chilled butter block in the center of the dough. Fold the sides of the dough over the butter, like an envelope, making sure the butter is completely enclosed in the dough.
Step 6: Laminate the Dough- Vegan Croissants
Now, it’s time to laminate the dough to create those beautiful, flaky layers. Using a rolling pin, gently roll the dough into a long rectangle, about 12×24 inches. Be sure to keep the dough cool and not too soft. If the butter starts to melt or seep out, place the dough in the fridge for about 10-15 minutes to firm it up.
Once the dough is rolled out, fold it into thirds, like a letter. This is the first fold. Wrap the dough in plastic wrap and refrigerate it for 30 minutes. Repeat the rolling and folding process two more times, allowing the dough to rest in the fridge between each fold. This process creates the layers in your croissants.
Step 7: Shape the Croissants
After the final fold, roll the dough into a large rectangle one last time. Cut the dough into triangles, about 4-5 inches wide at the base. Starting from the wide end of each triangle, roll the dough tightly toward the point, creating the classic croissant shape. Be gentle to maintain the layers.
Place the shaped croissants on a baking sheet lined with parchment paper, leaving some space between each one to allow for expansion. Tuck the ends slightly to create a crescent shape.
Step 8: Final Rise – Vegan Croissants
Cover the croissants loosely with a clean kitchen towel or plastic wrap and allow them to rise for 1-2 hours, or until they have doubled in size. During this time, the croissants will puff up and become airy.
Step 9: Preheat the Oven – Vegan Croissants
Preheat your oven to 375°F (190°C) while the croissants are rising. This ensures that the oven is hot and ready when it’s time to bake.
Step 10: Bake the Croissants
Before baking, brush the tops of the croissants with a little plant-based milk for a golden finish. Place the baking sheet in the oven and bake for 18-20 minutes, or until the croissants are golden brown and crisp.
Step 11: Cool and Serve – Vegan Croissants
Once the croissants are done, remove them from the oven and let them cool for a few minutes before serving. Enjoy them fresh, or store them in an airtight container for up to a couple of days.
Tips for Perfect Vegan Croissants
- Keep Ingredients Cold:
It’s essential to keep both the vegan butter and the dough cold during the lamination process to ensure that the layers of butter do not melt into the dough. If the dough and butter are too warm, the croissants will not achieve their signature flaky texture. Cold butter will form thin, even layers in the dough, which is key for the delicate, crisp texture of the final croissant. - Don’t Rush the Resting Time: Vegan Croissants
After each fold in the lamination process, it’s important to allow the dough to rest. This gives the gluten time to relax and prevents the dough from shrinking or becoming too tough when rolled out. Resting the dough between folds also allows the butter layers to set properly, ensuring they won’t mix with the dough. Typically, resting times are around 30 minutes in the fridge after each turn, but always follow your recipe’s instructions for best results. - Use High-Quality Vegan Butter:
The vegan butter you use greatly affects the flavor and texture of your croissants. Opt for a high-quality butter with a good fat content for a rich, buttery taste. This butter will melt and separate properly into thin layers, contributing to the flaky texture of the croissants. It’s best to choose a butter with a similar fat profile to traditional dairy butter, such as coconut oil-based or a blend of oils designed for baking
Conclusion
Baking vegan croissants from scratch is an incredibly rewarding experience. With the right techniques, you can create golden, flaky, and delicious croissants that are completely plant-based. While the process may seem complex, the end result is worth the effort. Serve your vegan croissants with vegan butter, jam, or your favorite spread, and enjoy a warm, comforting pastry that’s perfect for breakfast or a special treat. Happy baking!
