French Croissants // Vegan

By Sarah's Vegan Kitchen

Ingredients

Instructions

1. Pour the lukewarm water into a stand mixer bowl, whisk in the yeast and let it proof until foamy, about 5 minutes.
2. Add the sugar, bread flour, salt and softened vegan butter. Mix with the paddle on medium speed until a rough, shaggy dough forms.
3. Switch to the dough hook and knead on medium speed for 6 to 8 minutes until smooth and elastic and it clears the bowl sides. If it is too sticky, knead in extra flour 1 tablespoon at a time.
4. Oil a bowl, add the dough, cover and let it rise until doubled, about 1 hour.
5. Punch down the dough, stretch it into a square on a clean surface, then transfer to a covered container (such as an 8x8 inch dish) and refrigerate for at least 2 hours or overnight.
6. Shape 1 cup of vegan butter into a flat square slab about 6x6 inches between parchment, using a rolling pin, and chill it.
7. Let the butter slab soften slightly until pliable but not soft. Roll the dough into a rectangle about 8x16 inches, place the butter on one half, fold the dough over and seal the edges.
8. Roll the dough to about 24x9 inches and fold it in thirds like a letter. Chill at least 1 hour.
9. Roll the dough again to 24x9 inches and do a double turn: fold both ends to meet in the centre, then fold in half like a book. Cover and refrigerate for 1 hour or overnight.
10. Roll the dough to just over 20 inches wide and 18 inches tall, trim the edges straight, and cut into 5 rectangles about 4 inches wide. Cut each rectangle diagonally into 2 triangles.
11. Brush off excess flour, cut a small slit at the base of each triangle, stretch gently, roll into a crescent with the point underneath, and place on lined trays with space between.
12. Cover loosely and let rise at room temperature for 1 to 2 hours until doubled and puffy and they jiggle slightly when the tray is shaken.
13. Preheat the oven to 400°F toward the end of the rising time. Optionally brush lightly with 1 tablespoon agave or maple syrup whisked with 2 tablespoons plant milk.
14. Bake for 5 minutes at 400°F, then reduce to 350°F and bake 20 to 25 minutes until deep golden brown. Tent loosely with foil if they brown too fast.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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