Vegan Homemade Baked Croissants
Master the art of flaky pastry with these indulgent Vegan Homemade Baked Croissants—your next baking triumph! Crafted with layers of buttery vegan perfection, these croissants are made from scratch using simple ingredients like cold vegan butter, almond milk, and a touch of lemon juice for an enriched flavor profile. The recipe guides you through classic folding and laminating techniques, ensuring that signature golden, airy texture. Perfect for breakfast, brunch, or an elegant snack, these plant-based delights rise to bakery-level heights while being completely dairy-free. Whether you enjoy them plain, stuffed with sweet or savory fillings, or paired with your favorite jam, these croissants will delight vegans and non-vegans alike. Treat yourself to the ultimate homemade pastry experience!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 cups Vegan butter (cold)
- 1.25 cups Almond milk
- 0.25 cup Sugar
- 2 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Lemon juice
- 0.25 cup Water
- 1 tablespoon Vegetable oil
Instructions
In a small bowl, combine 1/4 cup warm water and 1 teaspoon sugar. Sprinkle the active dry yeast over the top and let it sit for about 10 minutes, until frothy.
In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and add the yeast mixture, almond milk, lemon juice, and vegetable oil. Mix to form a soft dough.
Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Form into a ball and place in a lightly oiled bowl. Cover with a damp cloth and let rise for about 1 hour or until doubled in size.
On a floured surface, roll the dough into a large rectangle, about 1/4 inch thick. Take the cold vegan butter and slice it thinly. Place the butter slices over two-thirds of the dough rectangle, leaving one-third of the dough uncovered.
Fold the uncovered third of the dough over the middle, then fold the remaining third on top, like folding a letter.
Turn the dough 90 degrees and roll it out again into a large rectangle. Fold into thirds as before. Wrap in plastic wrap and refrigerate for 30 minutes.
Repeat the rolling and folding process three more times, chilling the dough for 30 minutes between each roll.
After the final fold, let the dough chill in the refrigerator for at least 2 hours or overnight.
To shape the croissants, roll the dough into a rectangle about 1/8 inch thick. Cut the dough into triangles, about 5 inches wide at the base. Roll each triangle from the base toward the point, shaping into crescents.
Place the rolled croissants on a baking sheet lined with parchment paper, leaving enough space between them. Let them rise in a warm place for about 1 hour, or until they double in size.
Preheat the oven to 400°F (200°C). Brush the croissants lightly with almond milk.
Bake the croissants for 18-20 minutes, or until golden brown and flaky. Let them cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
5799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 439.7 g | 564% | |
| Saturated Fat | 117.0 g | 585% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8327 mg | 362% | |
| Total Carbohydrate | 396.1 g | 144% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 72.2 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 555 mg | 43% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 700 mg | 15% | |
*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.
