Vegan Buttery (gluten-ey 🤓) Croissants

There’s a lot of things I learned how to do over the quarantine... I mean... A LOT. I started making my own skincare, I strengthened my yoga practice, I finally learned to mop the floors, Etc etc...

But one of the most valuable lessons was perfecting my #vegan #croissant recipe🤩

It’s something I’ve been working on for a really long time.

I have a number of good vegan croissant recipes but I think I finally nailed it.

Also, I have to admit- these croissants do have gluten in them. 

I did about 4 gluten free trials but as an avid French croissant lover, I cannot proudly post those recipes. Maybe one day 🤷🏼‍♀️

In the meantime, in case you’re interested in trying out the VEGAN RECIPE, here you go: 

Also...important note: these take 3 days to make. So if you don’t absolutely LOVE croissants, this may not be worth the effort. 🤩

(And please let me know your thoughts!) 🥐 

Ingredients (for 6 croissants):

2⁄3 cup water, warmed

2 ¼ teaspoons dry active yeast

2 tablespoons coconut sugar

1 ¼ cups bread (00 in Italy) flour

¾ cup whole wheat flour

¾ teaspoon sea salt

2 cup plant based butter-  (not margarine because it’s too soft) cold and cubed 

2 tablespoons unsweetened almond milk

Instructions:

In a large bowl, mix water, yeast, and sugar together.

Add flours, salt, and 5 tbsp butter. Mix together, then knead just until it comes together. If you have a stand mixer with a dough hook, use that.

Cover with plastic wrap and place in fridge preferably overnight.

With a rolling pin, flatten the plant butter into a 6x4-inch rectangle. Place between layers of plastic wrap.

Next day, remove dough from fridge and place on a floured surface. Roll into a 12x6-inch rectangle.

Place the plant butter in the middle. Fold the two edges of the dough to meet in the middle over the square and push dough down around all sides to seal the plant butter inside.

Rotate the dough until the seam is facing you.

Starting from the middle, roll out the pastry into a long rectangle.

Fold: Take one edge of dough and fold 2/3 of the way down. Fold the other 1/3 on top until it becomes a square shape.

Wrap the dough tightly in plastic wrap. Put in the freezer for 30 mins.

Remove from freezer and place the dough with the folded edge is on your left. 

Repeat the rolling out and folding two more times. Place in the fridge overnight.

Remove from fridge and line a baking sheet with parchment paper. On a floured surface, roll out to  12x9 inches. Trim the edges and cut the dough into three rectangles. Cut each rectangle diagonally- so you have six triangles. Take a triangle and roll, startin at the wider end, roll up the croissant towards the point (like old school Pillsbury). Set it point side up on the baking sheet. Roll the rest of the croissants and brush lightly with non-dairy milk

Cover baking sheet with parchment paper and let the croissants proof in a warm place until they have doubled in size- about two hours. Preheat oven to 200C (400F). Bake for 5 minutes, then reduce heat to 180C (350F) and bake for 20–25 minutes or until browned.

Enjoy!