Vegan Croissants

I tried the recipe for vegan croissants from food52 and, dare I say, they turned out better than some of my all-butter croissants! I used Miyoko’s European style cultured vegan butter with which I am really pleased. Other vegan butters have become soft at room temperature or had a flavor/smell that I couldn’t get past but this one performed well in lamination and taste. I could not acquire the Fora Foods butter that was used in the original recipe. For the original recipe : https://food52.com/recipes/82690-vegan-croissants-recipe. Here is my modification with notes and video tutorial.

Vegan Croissants

Modified from Gene Hamshaw at Food52
Original recipe at: https://food52.com/recipes/82690-vegan-croissants-recipe
Servings: 12 croissants

Ingredients

Detrempe (dough)

  • 512 g AP flour
  • 12 g kosher salt
  • 7 g instant yeast
  • 50 g sugar
  • 42 g Miyoko European style vegan butter room temperature
  • 120 g cold oat or almond milk
  • 120 g cold water

Beurrage (butter block)

  • 300 g Miyoko European style vegan butter

Egg wash

  • 1 tbsp maple syrup
  • 2 tbsp oat or almond milk

Instructions

  • Place the flour, salt, yeast, sugar, and butter into the bowl of a stand mixer. Mix with a dough hook on low speed for a minute, just until the ingredients are incorporated. Increase the speed to medium high and drizzle in the milk, followed by the cold water. The dough should come together into a sticky ball. If there’s a pocket of dry flour left at the bottom of the mixing bowl, add extra cold water by the tablespoon—just enough for the dough to come together. Continue mixing on medium-high speed for 5 minutes, or until the dough is smooth and elastic.
  • Flour a large dinner plate lightly. Flatten your dough into a disk, cut a deep cross in the center of the dough, then transfer it to the plate, cover with lightly sprayed or greased saran wrap. Let the dough rest in the fridge for at least 8 hours or up to 24 hours.(Note: when I made it per original recipe I covered the dough with a damp cloth which resulted in some crusting of the dough you will probably notice in the video).
  • The following day, slice the butter sticks lengthwise into 1/2-inch slabs. Lay the slices flat in a 5 or 6-inch square, depending on the length of your butter sticks—on a larger, 12-inch square of parchment paper. Place a same-sized square of parchment on top. Use a rolling pin to pound the butter into a single, solid piece. Ultimately, you want the butter to form an even, thin 8-inch square. Use a ruler to measure your edges and a pizza cutter or long knife to trim any excess butter, and use the parchment paper, rolling pin, and ruler to re-mold, flatten, and solidify any excess pieces within the 8-inch square. When the butter is formed, let it chill while you roll the dough.
  • Remove your rested dough from the fridge and flour your work surface well. Place the dough on the work surface and gently roll it to an 11-inch square. Use some gentle stretching and flattening with your hands, as well as help from the rolling pin, to coax the dough into a square. Roll out the corners of the square slightly to stretch them.
  • When the dough is as straight and square as you can manage, rotate it one quarter turn so it’s a diamond shape facing you (with a bottom point close to you and the top point facing away from you). Place the butter square onto the dough so that there are four triangle-shaped flaps, one at each side. Fold these flaps toward the center of the butter, so that they cover the butter entirely. Seal the flaps together as neatly as you can by pinching the dough together.
  • Gently roll the dough into an 8 x 24-inch rectangle, using even pressure as you go. Carefully flip the dough a few times as you roll to ensure there’s no sticking, lightly flouring your work surface and the dough each time you do this. When you have a rectangle that’s about the right size, fold one short edge in toward the center of the dough, leaving a third of the rectangle exposed. As if you were folding a letter, fold the remaining third over your first folded side, neatly lining up the edges. Place the dough on a parchment lined baking sheet and cover it with saran wrap. Let the dough rest and harden in the fridge for 30 minutes.
    Note: The author uses Fora's Butter which is hard to acquire and expensive. Miyoko's is a great substitute but has lower melting point so needs longer time to chill between turns. The butter has to firm up again between turns or it will start to ooze out of the dough.
  • Laminate (rolling the butter-encased dough to a rectangle, folding it into thirds, chilling for 30 minutes) twice more, lightly flouring your surface as needed. Cover and place the dough in the fridge one last time, until thoroughly firm, at least 6 hours and up to 24 hours.
  • When the laminated dough has rested in the fridge, flour your work surface once again. Roll the dough into a 8 x 34-inch rectangle. (if the dough fights back and refuses to stretch, let it rest in the fridge for 5 or so minutes, before trying again.)
  • On the long edge closest to you, measure five inches in from the left, and make a small notch on the dough to mark that point. Repeat until you’ve scored the entire bottom edge of dough in 5-inch intervals. Then, score the top edge of the dough, this time beginning 2 ½ inches in. From that point, mark the dough every 5 inches, as you did on the bottom.Use your ruler and a pizza cutter to slice the dough diagonally from the first top mark to the first bottom mark. Continue across the dough, from top to bottom—you’ll end up with a series of parallelograms. Then, slicing in the opposite direction, halve each parallelogram into two long, thin triangles.
    Note: I invested in a croissant cutter like this one which I highly recommend if you're going to make croissants often:
    https://amzn.to/2Xg3ELs
  • Gently stretch each triangle lengthwise, then make a tiny cut in the middle of the triangle base. With the short, cut edge facing you, roll the croissant up from bottom to top, tightly but firmly, tucking the pointed edge under the croissant. Place the croissant onto a parchment lined baking sheet, making sure to keep the pointed edge nestled underneath the croissant. If you like, you can bend the outer “legs” of the croissant toward its center, to make it a crescent shape, or you can leave it straight. Divide your shaped croissants between 2 parchment-lined baking sheets, leaving at least 2 inches in between. Repeat this rolling process with all remaining dough. Cut long triangles from your scraps in order to get as many croissants as possible!
  • Allow the croissants to proof for 2 hours in an area that is no warmer than 75°F, until they’re just a little more puffy (you’re not looking for them to be even close to doubled—just a bit bigger). When you’re about 1 hour away from baking, heat your oven to 400°F.
    Note: although I usually proof my croissants in a warmer environment, vegan butter will start to melt out of your laminated dough at temps higher than 75°F so go lower and longer for proofing.
  • Just before putting the croissants in the oven, make your vegan egg wash by whisking together the non-dairy milk and syrup. Brush the wash lightly over the tops of the croissants.
  • Bake the croissants for 10 minutes, then rotate your baking trays to ensure that they bake evenly. Bake for another 8-10 minutes, or until they’re golden all over and browning at the edges, but not burning. Brush the wash lightly over the croissants once more right after taking out of the oven. Allow the croissants to cool for 5 minutes before transferring them to a wire rack to cool thoroughly. Croissants can be covered loosely or stored in a paper bag for up to a day, but if you want to save them for a later date, you can freeze baked croissants for up to 4 weeks.
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