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πŸ₯ Croissants πŸ₯
Author: Sarah Sullivan

These vegan croissants are buttery, flaky, and fluffy. Just as delicious as classic croissants, but with all plant-based ingredients. Adapted from Bruno Albouze’s croissant recipe.

Prep Time - 1 hour
Inactive Time - 24 hours
Cook Time - 25 minutes
Total Time - 25 hours 25 minutes
Servings - 10 large, 12 medium or 16 mini croissants

Ingredients

For the Dough

πŸ₯ 2 (0.25 oz) packets active dry yeast (4 1/2 teaspoon)
πŸ₯ 1 cup lukewarm water
πŸ₯ 3 1/2 cup (420 g) bread flour
πŸ₯ 1/4 cup (50 g) sugar
πŸ₯ 2 teaspoon (11 g) salt (reduce to 1 tsp if your butter is salted)
πŸ₯ 6 tablespoon vegan butter, softened

For Lamination

πŸ₯ 1 cup (2 sticks) vegan butter, softened

Vegan Egg Wash

πŸ₯ 2 tablespoon nondairy milk
πŸ₯ 1 tablespoon maple syrup or agave

Instructions

Preparing the Dough

πŸ₯1. In the bowl of a stand mixer, proof yeast in water for 10 minutes until foamy. Meanwhile, combine dry ingredients.

πŸ₯2. Add dry ingredients and 6 tablespoons softened vegan butter to yeast and mix with paddle attachment until dough comes together in one mass.

πŸ₯3. Switch to dough hook attachment and knead on medium speed for 6-10 minutes until dough is completely smooth and elastic. Dough should bounce back when poked gently. You can use the windowpane test to see if the dough is sufficiently kneaded: rip off a small piece of dough and try to stretch it out thin enough to see light through. If it tears before you can stretch it, keep kneading to develop the gluten further.

πŸ₯4. Transfer dough to an oiled bowl, cover and allow to rise in a warm place for 1-2 hours. Exact time will depend on the temperature in your home, but the dough should somewhere between double and triple in size.

πŸ₯5. Punch down the dough and turn out onto your counter. Fold it into a rectangular shape. Exact dimensions aren’t important; this will just help us roll it out in a rectangle later. Wrap the dough in plastic, or place it in a sealed container and refrigerate overnight to cold ferment.

πŸ₯6. Shape the remaining 1 cup of softened butter into a square about 6β€³x6β€³. You can use either a sheet of parchment, or place the butter in a small sandwich bag, press out the air, and use your hands or a rolling pin to roll out the butter to the shape of the bag. Refrigerate the shaped butter overnight.

Laminating the Dough

πŸ₯7. The following day, turn dough out onto a lightly floured surface and roll it out into a large rectangle, roughly 8β€³x16β€³. (Exact measurements aren’t important; it just needs to be slightly larger than twice the length of the butter slab.) Place the butter slab on one side, leaving a border, then the rest of the dough over to envelop the butter. Pinch around the edges to seal in the butter tightly.

πŸ₯8. Roll dough out to roughly 24β€³x9β€³ (again, this measurement is just a guideline) and perform a double turn: Fold both ends of the dough into the center, then fold in half again to create 4 layers. Chill dough for 15-20 minutes before proceeding. This will keep the butter firm and allow the gluten to relax a bit.

πŸ₯9. Roll the dough out again to 24β€³x9β€³ and perform another double turn. Cover dough and refrigerate for 1 hour to allow the gluten to fully relax.

Shaping the Croissants

πŸ₯10. Cut the dough in two and work with half at a time, leaving the rest in the refrigerator.

πŸ₯11. Lightly dust your work surface with flour and roll dough out to roughly 18β€³x9β€³ and use a sharp knife to cut into triangles (for classic croissants) or rectangles (for pains au chocolat). For medium-sized croissants, cut each sheet of dough into thirds (6β€³ x 9β€³ rectangles). Then cut each rectangle diagonally, corner-to-corner, to create 6 triangles. Repeat with the other half of the dough for 12 croissants total.

πŸ₯12. Cut a small slit at the base of each triangle and roll your croissant, pushing outward gently with your palms while rolling to elongate the croissant.

πŸ₯13. Place on a lined baking tray with the point or seam of the croissant on the bottom.

πŸ₯14. Optionally, you can whisk together 1 tablespoon agave or maple syrup with 2 tablespoons plant milk to make a vegan egg wash substitute. Lightly brush the croissants with this mixture to help them achieve a glossy finish. (Reserve the extra; you will brush them one more time before baking.)

πŸ₯15. Allow croissants to rise at room temperature for 1-2 hours, until at least doubled in size.

Baking

πŸ₯16. Preheat oven to 400Β°F toward the end of the rising time. Brush your croissants once more with the egg wash mixture if you’re using it.

πŸ₯17. Bake croissants for 10 minutes at 400Β°F, then lower the temperature to 350Β°F and bake for another 12-15 minutes. Croissants should be golden brown.

πŸ₯18. Allow the croissants to cool on the baking tray for about 5 minutes before transferring to a wire cooling rack.

πŸ₯19. These are best served warm, whether fresh from the oven or reheated slightly in a microwave or toaster oven. Store in an airtight container for up to 5 days at room temperature. These also freeze and defrost well.

Notes

πŸ₯ Troubleshooting: If you need help troubleshooting anything, please check the blog post! There are plenty of pictures and details and I have done my best to anticipate any questions or hiccups you might run into. If you can’t find the answer there, feel free to leave a comment and I’ll try to get back to you ASAP!

πŸ₯ Freezing croissant dough: You can freeze the croissant dough after laminating it in order to have it on-hand later. Simply wrap it tight or place in an airtight container to freeze. Defrost it in the fridge overnight before proceeding with the rest of the recipe.

πŸ₯ Freezing shaped croissants: You can also freeze the croissants after shaping them, but before letting them rise. Then, you can defrost and bake them individually or in small batches as needed. Simply place the shaped, un-risen croissants into an airtight container, separated with parchment to keep them from sticking together. Defrost them in the fridge overnight when ready to use. Then, proof and bake as directed.

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https://sarahsvegankitchen.com/recipes/vegan-croissants/print/4727/

Thank you, Lady! I will cherish him πŸ₯°

About Encalop Eggs

This egg was only available in Egg Cave's Cash Shop Park for October 2012.

Encalop eggs have a bushy tail that catches fire when touched!

About the Encalop Creature

Encalops are masters of mischief and mayhem. They enjoy playing cruel pranks on other creatures and their owners. When a prank succeeds, they are very pleased with themselves. Very infrequently do Encalops apologize for their schemes.

Steer clear of Encalops when they're angry; their whole bodies turn to flames and cause other objects to catch fire too. The quickest way to offend an Encalop is to disregard one of their pranks. It's normally best to crack a smile when you realize you've been pranked by an Encalop...