Vegan Glazed Croissant
Indulge in the delicate layers and irresistible sweetness of these *Vegan Glazed Croissants*, a plant-based take on the classic French pastry. Crafted with a tender dough enriched by layers of chilled vegan butter, these croissants feature the iconic golden, flaky crust and airy interior we all love—completely dairy-free! The recipe highlights a simple yet divine vanilla glaze, drizzled over the freshly baked croissants for a touch of sweetness that melts in your mouth. Perfect for breakfast, brunch, or an afternoon treat, this vegan version combines traditional lamination techniques with wholesome ingredients like oat milk and powdered sugar. With a prep time of just 2 hours and enough to serve 12, these croissants are a show-stopping addition to any occasion. Whether you're a seasoned baker or new to the art of laminated dough, this recipe guarantees stunning results every time.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Active dry yeast
- 50 grams Granulated sugar
- 10 grams Salt
- 250 milliliters Warm water
- 300 grams Vegan butter
- 30 milliliters Oat milk
- 100 grams Powdered sugar
- 5 milliliters Vanilla extract
Instructions
In a large mixing bowl, combine the flour, active dry yeast, sugar, and salt.
Gradually mix in the warm water until a dough begins to form. Knead the dough for about 10 minutes until smooth and elastic.
Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour or until it has doubled in size.
While the dough is rising, prepare the vegan butter block by wrapping it in plastic wrap and rolling it out into a rectangular shape of about 20x25 cm. Chill it in the fridge.
Once the dough has risen, turn it out onto a lightly floured surface and roll it into a sheet that is approximately 30x40 cm.
Place the chilled butter block in the center of the dough. Fold the edges of the dough over the butter to cover it completely.
Roll the dough out gently into a long rectangle being careful not to let the butter seep through.
Fold the dough into thirds (like a business letter), wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Repeat the rolling and folding process two more times, chilling the dough between each step.
After the final refrigeration, roll out the dough to a size of about 25x50 cm.
Cut the dough into 12 triangles. Roll each triangle starting from the wide end, curving them slightly to create crescents.
Place the rolled croissants on a parchment-lined baking sheet. Let them rest for an additional 30 minutes to rise slightly.
Preheat your oven to 200°C (400°F).
Brush the tops of the croissants with the oat milk before baking.
Bake the croissants in the preheated oven for 15-20 minutes or until golden brown and crisp.
To prepare the glaze, mix together the powdered sugar and vanilla extract with a small amount of oat milk until smooth.
Once the croissants have cooled slightly, drizzle the glaze over the top and let it set before serving.
Nutrition Facts
Calories |
4645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.7 g | 310% | |
| Saturated Fat | 150.8 g | 754% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5891 mg | 256% | |
| Total Carbohydrate | 537.9 g | 196% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 150.4 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 117 mg | 9% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 795 mg | 17% | |
*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.
