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20 Dec 2022
There’s nothing like waking up in the morning to the smell of freshly baked vegan croissants. They smell sweet and buttery like, a wonderful aroma.
These French pastries are notoriously difficult to make due to the fact that they are made of puff pastry - a pastry that takes time and care to make.
Because it takes so long to make puff pastry it’s best to do it the day before you want to bake your vegan croissants. The dough will keep in the fridge overnight but can also be frozen and defrosted so you can make croissants any time you like! Just make sure it’s wrapped up well to avoid the air getting to it.
Think how impressive it would be if you had guests staying over and you had homemade puff pastry ready to turn into vegan croissants in the morning! All it would take is 10 - 15 minutes of baking time and a sprinkling of icing sugar to have a delicious breakfast on the table.
40g dairy free butter alternative cut into cubes
120g cold water
210g dairy free butter alternative softened
Add the flour, salt and the 40g cubed vegan dairy free butter alternative to a mixing bowl.
Rub the vegan butter alternative into the flour using your fingertips until it resembles fine breadcrumbs.
Add the cold water a little at a time and mix until the mixture comes together into a ball of dough.
Wrap the dough in cling film then chill in the fridge for at least 2 hours.
Place into the fridge and let rest for at least 2 hours.
Once chilled, remove the dough from the fridge and tip it out onto a lightly floured surface.
Roll the dough into a square roughly 18cm in size.
Roll each of the sides of the square outwards until your dough resembles a cross shape.
Roll out the 210g of vegan dairy free butter alternative into an 18cm square then place it over the middle of the square.
Fold up the bottom flap so that it covers the butter alternative completely.
Next fold the top flap down followed by the left and right flaps which should meet in the middle.
Roll the dough out so it is 60cm long.
Fold the dough in thirds starting by folding the bottom to the middle and then the top to the middle.
Rotate the pastry 90 degrees then roll it out until it is 60cm long.
Again fold the dough in thirds as you did before.
Wrap in clingfilm and place in the fridge for another 2 hours.
Repeat the process two more times then chill again for another 2 hours.
Repeat the process again for another two times and then chill for a final 2 hours.
Once it has chilled, preheat your oven to 180C / 356F / gas mark 4 and line two baking trays with baking paper.
Remove the dough from the fridge and roll it out into a rectangle roughly 5mm / ¼ inch thick.
Cut the rectangle into triangles then roll them up starting with the fat end of the triangle.
Place them onto your lined baking tray and brush with the plant milk.
Bake them for 10-15 minutes (depending on the size of the croissants) or until they are golden brown.
Dust with icing sugar while still warm.