Vegan Croissants
Delight your taste buds with these irresistible homemade Vegan Croissants—perfectly flaky and buttery without any dairy! This recipe is a vegan twist on the classic French pastry, featuring simple plant-based ingredients like almond milk, active dry yeast, and cold vegan butter to create the signature laminated layers. While it requires patience and precision, the result is a batch of golden, airy croissants that will impress vegans and non-vegans alike. Each bite is a delightful dance of crisp pastry and soft, tender layers, making them ideal for breakfast, brunch, or a sophisticated midday treat. Whether enjoyed plain, paired with jam, or filled with your favorite vegan spread, these croissants are guaranteed to be a show-stopper. Keywords: vegan croissants recipe, flaky vegan pastries, plant-based croissant, homemade vegan breakfast.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1.5 tablespoons Sugar
- 2 teaspoons Salt
- 1 cup Vegan butter (cold)
- 1.25 cups Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Vegan butter (melted, for brushing)
Instructions
Warm the almond milk until lukewarm. Add the sugar and yeast to the milk and stir until dissolved. Let sit for about 5-10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and vanilla extract.
Mix until the dough starts to come together. Knead for about 5-7 minutes until smooth and elastic. Cover and let the dough rest for 30 minutes.
While the dough rests, prepare the vegan butter block. Cut cold vegan butter into slices and arrange them on parchment paper. Cover with another sheet of parchment and roll out into a 5x5 inch square. Chill until firm, about 20 minutes.
Roll out the dough on a floured surface into an 8x8 inch square. Place the chilled vegan butter block in the center diagonally, so it forms a diamond shape. Fold the corners of the dough over the butter, enclosing it completely.
Roll the dough out into a rectangle about 8x24 inches. Fold the dough into thirds, like a letter. Wrap in plastic wrap and chill for 30 minutes.
Repeat the rolling and folding process two more times, refrigerating for 30 minutes between each fold. This creates the layers of the croissant.
After the final chill, roll the dough out to a 10x30 inch rectangle. Trim the edges to make them even. Cut the dough into triangles using a sharp knife, each triangle about 5 inches wide at the base.
Starting from the base of each triangle, roll up the dough towards the tip to form the classic croissant shape. Place each croissant on a baking sheet lined with parchment paper, allowing space between them to expand.
Cover the croissants loosely with plastic wrap and let rise at room temperature for about 1 hour, or until doubled in size.
Preheat the oven to 375°F (190°C). Brush the croissants with melted vegan butter.
Bake the croissants for 20-25 minutes, or until golden brown and flaky. Cool on a wire rack before serving.
Nutrition Facts
Calories |
3798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.2 g | 278% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6619 mg | 288% | |
| Total Carbohydrate | 389.9 g | 142% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 20.4 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 596 mg | 46% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 774 mg | 16% | |
*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.
