Ever had homemade croissants for breakfast? They are the best!
And yeah, we know it takes some time and effort to make them but they are so worth it! Give it a try and make yourself and your friends happy – especially your vegan friends. Are you sceptical about the vegan part because croissants for you are all about the tons and tons of butter in them? We where as well…but when you take a good quality substitute for it and not just margarine… well, you’ll be asking yourself if they are vegan for real!?
- 1 packet active dry yeast
- 125 ml lukewarm water
- 240 g bread flour
- 35 g sugar
- 1 teaspoon salt
- 2 1/2 tablespoons softened vegan butter (for the dough itself)
- 115 g vegan butter (for laminating)
- A kitchen machine or a mixer with kneeding paddle (doing it by hand would be very hard, as the dough will be quiet sticky).
How to make it:
- Combine the water, the yeast, and 1 tablespoon of the flour and the sugar in a bowl and let it sit for 10 minutes, until foamy.
- Add the other ingredients and combine with your machine/mixer until you have a dough. From there, keep mixing for 5-10 minutes. You are looking for a very elastic consistency and you should be able to stretch the dough between your fingers, until you can see daylight through it.
- Rest the dough for 1-2 hours in a large oiled container (depending on the size of your mixing bowl you might want to switch to a larger one, as the dough will rise a lot).
- After resting, transfer the dough to a working surface and punch the air out of it. Then form to a rectangle and rest it in the fridge overnight, wrapped in clingwrap.
- Take the butter for laminating and form it to a rectangle square by working it with a rolling pin, a little bit smaller than your dough. You can either do that by putting the butter between two sheets of parcement paper or by putting the butter into a plastic zipper bag of a fitting size. Rest the butter as well overnight.
For how to proceed and actually folding the dough, we recommend you to check out the following video. From appr. 3:14 you see how to roll out the dough and how to shape the croissants. We took Sarah´s recipe as a guide to the recipe and just made some minor adjustements.
After you have shaped and rested your croissants, bake them in an oven for appr. 10 minutes at 200 degree C. We find that the croissants usually bake quicker than assumed in most recipes, so have a good eye on them and just check them after 10 minutes.