Vegan Glazed Croissant
Indulge in the ultimate plant-based pastry experience with these Vegan Glazed Croissants, a delightful twist on the classic French treat. Made with layers of flaky, buttery vegan dough and topped with a luscious vanilla oat-milk glaze, these croissants are entirely dairy-free yet irresistibly rich and tender. Perfect for breakfast, brunch, or a decadent snack, this recipe features an authentic laminated dough technique using vegan butter, ensuring that signature airy texture and golden crispness. Whether you’re a seasoned baker or new to croissant-making, these step-by-step instructions guide you through creating an artisanal masterpiece that’s sure to impress. Serve warm with your favorite coffee or tea for a vegan pastry delight that’s as beautiful as it is satisfying.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
In a large mixing bowl, combine the flour, active dry yeast, sugar, and salt.
Step 2
Gradually mix in the warm water until a dough begins to form. Knead the dough for about 10 minutes until smooth and elastic.
Step 3
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.
Step 4
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.
Step 5
Once the dough has risen, turn it out onto a lightly floured surface and roll it into a sheet that is approximately 30x40 cm.
Step 6
Place the chilled butter block in the center of the dough. Fold the edges of the dough over the butter to cover it completely.
Step 7
Roll the dough out gently into a long rectangle being careful not to let the butter seep through.
Step 8
Fold the dough into thirds (like a business letter), wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 9
Repeat the rolling and folding process two more times, chilling the dough between each step.
Step 10
After the final refrigeration, roll out the dough to a size of about 25x50 cm.
Step 11
Cut the dough into 12 triangles. Roll each triangle starting from the wide end, curving them slightly to create crescents.
Step 12
Place the rolled croissants on a parchment-lined baking sheet. Let them rest for an additional 30 minutes to rise slightly.
Step 13
Preheat your oven to 200°C (400°F).
Step 14
Brush the tops of the croissants with the oat milk before baking.
Step 15
Bake the croissants in the preheated oven for 15-20 minutes or until golden brown and crisp.
Step 16
To prepare the glaze, mix together the powdered sugar and vanilla extract with a small amount of oat milk until smooth.
Step 17
Once the croissants have cooled slightly, drizzle the glaze over the top and let it set before serving.
Nutrition Facts
| Serving size | (1259.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4644.8 |
| Total Fat 241.7g | 0% |
| Saturated Fat 150.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 5890.8mg | 0% |
| Total Carbohydrate 537.9g | 0% |
| Dietary Fiber 15.9g | 0% |
| Total Sugars 150.4g | |
| Protein 55.9g | 0% |
| Vitamin D 12.7IU | 0% |
| Calcium 117.0mg | 0% |
| Iron 23.8mg | 0% |
| Potassium 794.6mg | 0% |
Source of Calories