Vegan Chocolate Chip Croissant
Indulge in the flaky, buttery layers of these Vegan Chocolate Chip Croissants—a plant-based twist on a classic French pastry! Made with rich vegan butter and perfectly sweet vegan chocolate chips, these croissants feature a delicate, melt-in-your-mouth texture that feels like pure decadence. The dough is meticulously laminated to create those signature airy layers, and each croissant is rolled to perfection with a chocolatey surprise in every bite. Ideal for a cozy weekend baking project, this recipe walks you through step-by-step, from creating the dough to achieving the ideal golden crust. Whether you're serving them for brunch, a mid-morning treat, or dessert, these vegan croissants are sure to impress vegans and non-vegans alike. A true showstopper that proves homemade pastries can be both indulgently delicious and cruelty-free!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 3 tablespoons Sugar
- 2.25 teaspoons Instant yeast
- 1 teaspoon Salt
- 1 cup Unsweetened almond milk
- 1.25 cups Vegan butter
- 1 cup Vegan chocolate chips
- 1 teaspoon Vanilla extract
- 2 tablespoons Water
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, instant yeast, and salt. Mix well to combine the dry ingredients.
Warm the unsweetened almond milk gently in a saucepan until lukewarm. Add it to the dry ingredients along with the vanilla extract and stir until a dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Place the dough back in the bowl, cover with a damp cloth, and let it rise at room temperature for about 1.5 hours or until it doubles in size.
While the dough is rising, cut the cold vegan butter into thin slices and layer them between two pieces of parchment paper. Roll it out into a rectangle about 5 by 8 inches. Place in the refrigerator to chill.
Once the dough has risen, punch it down and roll it into a rectangle on a floured surface, approximately 10 by 15 inches.
Place the chilled butter slab in the center of the dough. Fold the dough's sides over the butter to completely encase it like an envelope.
Roll out the dough into a large rectangle, then fold a third of the dough into the center, followed by the other third, like folding a letter. Rotate the dough 90 degrees and repeat this rolling and folding process three more times, chilling the dough for 20 minutes between each roll.
After the final fold, chill the dough for at least 1 hour.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll the dough out one final time into a large rectangle about 1/4 inch thick. Cut into 12 triangles.
Place a few vegan chocolate chips at the wide end of each triangle and roll up towards the tip, forming a crescent shape.
Place the croissants on the baking sheet, cover lightly with plastic wrap, and let them rise for about 30 minutes.
Brush the croissants lightly with a mix of water and a pinch of sugar for a golden crust.
Bake in the preheated oven for 18-20 minutes, or until golden brown and fully puffed.
Allow the croissants to cool slightly before serving them warm.
Nutrition Facts
Calories |
4476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.4 g | 372% | |
| Saturated Fat | 180.8 g | 904% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4315 mg | 188% | |
| Total Carbohydrate | 399.4 g | 145% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 134.9 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 469 mg | 36% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 1296 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
