Vegan Homemade Baked Croissants
Flaky, golden, and entirely dairy-free, these Vegan Homemade Baked Croissants are a plant-based twist on the classic French pastry that’s sure to impress. Perfectly laminated layers are achieved using cold vegan butter, making each bite irresistibly buttery and tender without any animal products. The dough is patiently folded and chilled multiple times for that authentic light and airy texture, while almond milk lends a subtle nutty creaminess. This recipe is ideal for breakfast, brunch, or an indulgent afternoon treat, and the step-by-step process ensures that even beginner bakers can master these elegant croissants. Serve them warm with jam or enjoy them plain to appreciate their rich, flaky perfection. Whether you're vegan or simply curious, these homemade croissants are guaranteed to elevate your baking repertoire!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Fold the uncovered third of the dough over the middle, then fold the remaining third on top, like folding a letter.
Step 6
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.
Step 7
Repeat the rolling and folding process three more times, chilling the dough for 30 minutes between each roll.
Step 8
After the final fold, let the dough chill in the refrigerator for at least 2 hours or overnight.
Step 9
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.
Step 10
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.
Step 11
Preheat the oven to 400°F (200°C). Brush the croissants lightly with almond milk.
Step 12
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
| Serving size | (1405.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5798.7 |
| Total Fat 439.7g | 0% |
| Saturated Fat 117.0g | 0% |
| Polyunsaturated Fat 9.2g | |
| Cholesterol 0mg | 0% |
| Sodium 8327.4mg | 0% |
| Total Carbohydrate 396.1g | 0% |
| Dietary Fiber 13.2g | 0% |
| Total Sugars 72.2g | |
| Protein 47.9g | 0% |
| Vitamin D 97.6IU | 0% |
| Calcium 554.6mg | 0% |
| Iron 20.8mg | 0% |
| Potassium 699.8mg | 0% |
Source of Calories