Vegan Croissants
I have this theory that those who don't care for croissants just haven't experienced the the real thing: the flaky outer crust shattering as you sink your teeth in, releasing a buttery aroma and uncovering a heavenly tender, fluffy, rich interior. At the end of the experience you might have to get up and shake yourself off. Many croissants start out this way but after about a day they turn into croisoggies as they quickly stale and don't have quite the same effect on the palate.
A croissant is a variation of laminated dough that starts out as dough wrapped around a buttery core. Samurai swords are made in a much similar way with molten metal being wrapped around a red hot iron core. Coincidence? I think not! This dough is folded and wrapped around itself to the point of where there are several dozen layers of fat and dough. When baked, steam is released and trapped between the layers which provides a leavening lift as well as flaky goodness. This Vegan Croissant recipe features a mix of Vegan Butter and shortening to mimic the similar fat content of butter. Do not use tub margarine for croissants if you don't want to waste your time. It's all about having a high-fat Vegan Butter so there's more distinction between the fat and dough layers.
Making croissants is much easier than it looks but does take about six hours in the kitchen due to having to work with the dough at specific intervals. I recommend tackling these when you're going to be around the house anyway doing chores, wash, cleaning your guns, etc. That way you can just duck into the kitchen from time to time to get to the next step. You'll be rewarded with some of the finest vegan croissants this side of the Atlantic.
Find more French-style recipes on Veganbaking.net
Vegan Croissant Recipe
For the dough
1 Tablespoon active-dry yeast1 ¼ cups non-dairy milk, warm
1 ½ cups bread flour
1 ½ cups all-purpose flour
¼ cup sugar
1 ½ teaspoons salt
2 Tablespoons (27 grams) Regular Vegan Butter or non-hydrogenated stick margarine
For the Vegan Butter square
1 ¼ cups (269 grams) Regular Vegan Butter or non-hydrogenated stick margarine, cut into 1 Tablespoon-size pieces and cold (do not use tub margarine)¼ cup (54 grams) Vegan Shortening or store bought shortening (½ stick), cut into 1 Tablespoon-size pieces and cold
2 Tablespoons all-purpose flour
1 teaspoon lemon juice
For the dough wash
1 Tablespoon soy milk1 Tablespoon amber agave syrup
1) Activate the yeast
In a small mixing bowl, whisk together the yeast and warm non-dairy milk. Allow it to sit for about 10 minutes so the yeast activates.2) Whisk together the dry ingredients
In a medium mixing bowl, whisk together the bread flour and 1 ¼ cups of the all-purpose flour, sugar and salt.If using an electric stand mixer
Add the non-dairy milk mixture to the bowl of an electric mixer fitted with a dough hook. Add the flour mixture and knead until the dough forms a sticky ball, about 5 minutes. Add the 2 Tablespoons of Vegan Butter, one Teaspoon at a time and mix the dough as you did above for another 5 minutes or until the dough forms a smooth sticky ball. If the dough is too wet and doesn't come away from the sides of the bowl, add the remaining ¼ cup of all-purpose flour in 1 Tablespoon increments until you get the desired texture.If mixing by hand
Add the non-dairy milk mixture to a medium mixing bowl. Add the flour mixture and knead on a lightly floured surface for about 5 minutes. Transfer the mixture back to the medium mixing bowl, add the Vegan Butter in ½ Tablespoon pieces and use a mixing spoon to stir the dough in a circular motion. Switch stirring directions a couple times to thoroughly develop the gluten until the mixture forms a sticky ball, about 5 more minutes. If the dough is too wet and doesn't come away from the sides of the bowl, add the remaining ¼ cup of all-purpose flour in 1 Tablespoon increments until you get the desired texture.3) Refrigerate the croissant dough to relax the gluten
Roll the dough into a ball and use a sharp knife to cut an X shape into the top, extending halfway through the dough. Place the dough in a medium mixing bowl, cover with plastic wrap or place a plate on top and refrigerate for at least two hours.4) Prepare the Vegan Butter square
In a medium mixing bowl add the 2 ½ sticks of Vegan Butter pieces, the half stick of shortening pieces, 2 Tablespoons all-purpose flour, lemon juice and mix on low until just combined. Place the mixture on a sheet of plastic wrap and use a bench scraper to shape to a rough 7 inch square. Wrap the Vegan Butter square in the plastic wrap and shape it to a more accurate square. Refrigerate for at least one hour.
5) Place your vegan butter square on the rolled out dough and make an envelope
Place the dough on a lightly floured surface, coat your rolling pin with four and roll out along the X to 11 inches square. Roll three times in each direction using long even strokes, dusting your rolling pin with flour as necessary. Remove the Vegan Butter from the plastic wrap and place it diagonally on top of the dough.
Fold the corners of the dough over the Vegan Butter as if you're wrapping it like a gift. Pinch the dough ends together to seal.
6) Roll out the dough and make your turns
Use a rolling pin to lightly tap the dough, starting from the center and working your way towards the edges until the square becomes bigger. This helps make the fat pliable so it can be rolled with the dough. Carefully roll the dough out to 14 inches square. Feel free to dust the dough with flour if it begins to stick to anything.
Fold the dough in three folds like a tri-fold business letter. This is known as a turn in the laminated dough world.
Now turn the dough 180 degrees and fold it in three folds again so it turns into a square. This counts as another turn.
Wrap the dough in plastic wrap and refrigerate it from one hour to three days. The refrigeration allows the fats to resolidify and the gluten in the dough to relax. This causes the dough to become more pliable and elastic while maintaining its strength. Now is a great time to take a break for a day or so if you need to. It's important to not let the dough sit in the refrigerator for more than 3 days because it can start to discolor.
7) Continue building layers with your turns
Repeat Step 6 again so you have a total of four turns. This will give you a total of 243 layers of fat and dough. Wrap the dough in plastic wrap and place it in the refrigerator for one hour again as you did in Step 6.8) Roll out the croissant dough and cut to size
Line two baking sheets with parchment paper. Roll out onto a liberally floured surface to a 20 inch square. Using a pizza cutter, cut the dough into 2 rectangles then cut each rectangle into thirds so you have 6 small rectangles. Cut each small rectangle diagonally to make 12 triangles.
9) Stretch the dough piece into a perfect triangle
Pick one of the dough triangles up with one hand holding the short side and the other hand holding the sharp tip. Carefully stretch the triangle so it's about one inch longer than it was originally so the sides are symmetrical. Flip the triangle upside-down when placing it back on the countertop. Do this with the remaining triangles. Note: the side of the dough facing up will be smoother than the side that's facing down and will have a lesser tendency to stick to your countertop while forming. This will result in croissants that look as perfect as possible.
10) Cut your croissant dough to ensure a perfect crescent
Cut a 1 inch slit into the middle of the short side of a dough triangle. Fold the dough away from the slit outwards. This makes it easier to form the croissant into a crescent shape. Do this with the remaining triangles.
11) Roll the croissants
Roll the triangle from the short side along its length using both hands pushing away from you. Leave ¼ of dough tip unrolled. Transfer the croissant to the baking sheet making sure the unrolled tip is facing downward, pointing to the baking sheet. Shape the ends of the croissant inward to form a crescent shape. Do this with the remaining triangles.
12) Allow the croissants to rise
Preheat your oven to 400F (204C). Loosely cover the croissants with plastic wrap and allow them to rise until barely puffy which should take about 60 minutes. They are not intended to double in size.13) Prepare the dough wash
In a small mixing bowl whisk together the soy milk and agave syrup until smooth. This dough wash will give your croissants a golden, crispy exterior.14) Bake the vegan croissants to perfection
Brush the croissants and bake until they're golden brown, about 20 minutes. Rotate the baking sheets on the racks and front to back halfway through the baking duration. Cool the croissants on a wire rack and serve warm. Croissants can be stored at room temperature for 2 days or 2 weeks in the freezer if thoroughly wrapped in plastic.This recipe makes about 12 Vegan Croissants.
User reviews
Ronald
Hands down
Hands down the best vegan croissants I know of. Thanks for the recipe.
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Claire
Holy Croissant!
I've been looking for a good vegan croissant recipe for years now after always being bummed out when most local cafes use dairy butter and milk. Thanks Mattie!
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ThomasMontez
This is really interesting
This is really interesting thing and this is first time I am reading anything this kind off. A vegan croissants wow that is really an awesome thing to ears of people like me. I searched in essay writing service blog for this kind of recipe from long back but could not found anything like this. I want to thank you for sharing this recipe.
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Margarita S. Pearson
This is really interesting thing and this is first time I am reading anything this kind off. A vegan croissants wow that is really an awesome thing to ears of people like me. I searched in essay writing service blog for this kind of recipe from long back but could not found anything like this. I want to thank you for sharing this recipe.
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So Needed
So good. With Covid, I have been home and trying to cook more. My good friend went Vegan at the beginning of the year. He lost a bunch of weight and feels great so now I am trying it also. Thank you for the website.
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Charles
soooo good
I'm so impressed these days how folks have managed to up the vegan baking scene. This recipe is the real deal.
Trust the process and you'll find yourself with some good pastries!
Charles
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Stan Smith
Extraordinary! Time consuming but so worth it!!
I've made these several times. It took me a while to get a hang of rolling out the turns and cutting them so the croissants came out symmetrically, but now that I've done it a few times I've gotten better. My biggest mistake the first time was not giving myself enough counter space to work on, which made made managing the dough so much more difficult.
These are time consuming, but AMAZING! I only make them on special occasions, but my family goes bananas for them. Even the pickiest eaters among us savor these. I double the recipe and still they are gone by the end of the weekend. They are flaky, buttery clouds of heaven that melt in your mouth.
Great success!
I've been craving flaky, buttery croissants ever since they were nixed from my diet - and this recipe totally satiated that desire! Flaky and delicately crispy on the outside, airy and a little chewy on the inside - it was bliss. The whole dozen was gone in 24 hours.
I'd never made a laminated dough before, but your instructions were perfect and fairly easy to follow. I used shortening and butter from Earth Balance, and it worked well. I failed to notice the butter was salted however, so they were a little too salty - next time I'll reduce or just eliminate the added salt.
Thank you so much for this comprehensive and super successful recipe! I loved reading it and making it!
Linda
Great, but I always need more flour!
I've made this recipe a couple of times, and it's delicious! They are loved by all.
However...I always need *lots* more flour than is called for.
Do you have a weight measurement for the flour? Perhaps our measuring techniques are different. I'm open to other suggestions as well.
(I also can't figure out how to log in any more, so I'm not logged in as I write this!)
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Yeast free
I would love to make my own, but could this recipe be modified at all to be yeast free? Do you think I could use apple cider vinegar? I am not particularly good at baking anything.
Friederik
Folding questiom
Just a questiom about folding. Do I have to wait an hour in the fridge for every turn I make? Or after the first one I can do 3 in a row?
Hi Frederik! You want to allow the dough to rest in the refrigerator after every turn. This is because the gluten will need to have time to relax at a cold temperature every time the dough is handled. This will allow your croissant dough to be rolled with maximum pliability and minimal tearing. Happy turning!
MPBK
Disaster vegan baker
So I am making croissants again, the first time I made them, they did not proof and it was mainly due to me adding yeast that was expired. (I didn't check =_=) And this time round, I have done everything step-by-step, but the dough is just so tough to roll out! I mean it's so tight! I need to make it for my Aunty as she loves them and it is a sort of birthday breakfast treat for her as well. :/ except that when I roll it out, it's not coming out flat but remains pretty much like a ball of dough. The only benefit I am getting from putting in the muscle power is a good arm workout. Except, it's not really making the dough flat. Please help!~
charlie
Love 'em!
Hiya, I loved this recipe and the vegan coconut butter too... I plan on making it again but I would plead with to use put the whole thing in grams (or ounces if you insist) since weighing is more accurate and saves on dishes.
I also wonder if you've ever put a bit of nutritional yeast in the butter to give it some more flavour/colour?
Thanks again for the work you put into these recipes, they are amazing.
So good!
Oh man, these were so good!!! And not that hard! I made the butter a few weeks ago and froze it, made the dough and butter square last night, put them in the fridge after step six, got up a bit early this morning, and we had fresh croissants for 10 o'clock. Thanks so much for all your hard work developing these Mattie, these were way more awesome than any vegan croissants I've had in a bakery so far!
European Cultured Butter instead?
Have you had a chance to try this recipe with your Vegan European Cultured Butter in place of the regular vegan butter and shortening?
Great
Soooo happy with these! Was nervous throughout the process as the "butter" was showing through the dough and the dough was growing like mad in the fridge, but they were a complete success. Thank you for such clear and detailed instructions on something I haven't eaten in almost a decade!
Hannah Teson
Great Recipe
I made these for my husband's birthday, and they turned out beautifully. Thank you for the great recipe!
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Mary
I have no words.
So, vegan croissants.
I've made them once before using another recipe. They were possibly the worst things I've ever made, so I've been scared ever since to have another go. Until now. First of all I'd tried the product of this recipe thanks to another person, she sent me the recipe and voilá! I can make croissants! It's an arduous process but oh so satisfying! I had four croissants for breakfast so my body sort of hates me now and my farts smell quite bad, but the croissants are a perfect texture and flavour, it's just amazing. My housemates didn't even mind being woken up for them. Good times.
So happy the croissants worked out so well for you Mary!
Howard
Thankies!
I had seen that after i had posted. Sorry! I have everything in fridge now after step 4.
Step 7 should be repeat step 6 though, not step 5. After four turns, do i put the dough back in the fridge again for at least an hour before proceeding to step 8?
Thankies again! ^.^
Hi Howard, you're right that it should be Step 6. The dough does, in fact, go back into the refrigerator before proceeding to Step 8 as you mentioned. I'll update the recipe to make that more clear. Thanks!
Howard
Question
Hello. I just started making this and the ingredients list say 1 1/2 cups all-purpose flour but step 2 says to use 1 1/4 cup? I probably won't get a reply right away and will just use the whole 1 1/2 cup but would like an answer for the next time please and thankies. :)
Hi Howard!
I call for 1 1/2 cups flour in the recipe and 1 1/4 cups flour in the recipe steps to account for the different absorption rates of flour. In Step 2 I specify "If the dough is too wet and doesn't come away from the sides of the bowl, add the remaining ¼ cup of all-purpose flour in 1 Tablespoon increments until you get the desired texture."
This is to prevent the croissant dough from turning out too dry if your flour absorbs too much water. If the dough is too dry, it's next to impossible to make it more moist later. Good luck!
Simple and straightforward
Thank you Mattie this recipe helped my pastry cookery many fold. I have done croissant pastries only a few times and the texture has always been far less flaky than usual, and they were more like broche texture than croissant.
I feed a sourdough culture - in short - I didn't use your ingredients because I was doubtful if vegan butter was 'soya margarine' or 'copha.' Well I should have known to use copha, and next time I will use it, but this time I used butter. I couldn't find shortening in the supermarket either. I mixed 190ml soy milk, 28g butter, 370g white wheat flour, 150g wheat starter, tsp of salt, tbsp of brown sugar and barley malt.
I didn't really knead the dough much, I rolled out the 230g butter, and the dough, and used the enveloping fold as shown in your recipe. I rolled dough out into a big square and folded in thirds, twice, as shown, then refrigerated for about 12 hours, and then returned to the fridge overnight. ( previously, it wasn't really explained that the dough must rest for quite some time). Next day I turned it around 8am, then went to visit someone. I came home and made the fourth turn in the mid afternoon. But I thought it should probably go back in the fridge for one more hour before rolling out and ultimately shaping the triangles. I followed the step of cutting a slight wedge from the triangle before rolling them, and I found that it also made the pastries have less bulk in the middle, and small croissants bake better. They were absolutely delicious Mattie. Please check my profile for pictures of my pastries.
Those croissants look awesome josho! I don't recommend using copha for 100% of the fats next time because you need to have a specific water-to-fat ratio so steam is produced that will intensify the flaky layers. Also, since butter is roughly 80% fat and copha is 100% fat, the excess fat in the copha would turn your croissants into soggy oil slicks (it's happened to me). So I recommend using copha in place of the shortening if you can't find it, and margarine instead of butter if you choose to make a vegan version.
Oh and I clarified the recipe to state that the dough can be refrigerated "from one hour to three days" at the end of Step 6, instead of alluding to it needing a longer chill time. But this extended time may have helped you since you opted to knead less initially- the gluten probably had lots of time to figure out how to bind during its time in the refrigerator.
Thanks for the great feedback and I'm thrilled how they turned out!
Eli
Hi!
I've been working on a gluten-free/dairy-free croissant recipe for a while and I was wondering: do you mix the buttery sticks with the shortening simply to make a firmer butter? Would augmenting the coconut oil content/decreasing the canola oil content in the regular butter recipe provide the same effect?
I'm just curious since I've read a lot of recipes in French (which is my mother tongue) and none of the classic standard croissant recipes call for shortening in addition to butter.
Thanks!
Great site, amazing resource!
This is a great question Eli! I've thought about that too. Shortening is not used in most of the baking in France, especially in croissants. The shortening is a trick to increase the fat content to increase flakiness. European croissant recipes don't need the shortening because they call for butter which Americans may know as European cultured butter. It has a few percentage points more fat which will make a great, flaky croissant on its own. I believe that real French croissants use an even higher fat butter for their croissants and other puff pastries that we can't get in the US market.
I made a vegan version of European cultured butter that should work well in puff pastry. I haven't done the math, but I'd assume that it would still have less fat than using Regular Vegan Butter mixed with extra shortening. I haven't had a chance to experiment with Regular Vegan Butter + shortening compared to using 100 percent Cultured European Style Vegan Butter in puff pastry. The recipe for Cultured European Style Vegan Butter is here: http://www.veganbaking.net/fats/vegan-butters/808-cultured-european-style-vegan-butter
Good luck and feel free to share any insightful vegan croissant experiments with me!
Awesome!
I stumbled across veganbaking.net a couple of days ago, and now it's my favourite site! Once I went vegan I thought I would never eat a croissant again, given they're basically 50% butter, but then I found this recipe. The vegan butter recipe is awesome, just make sure to make a double batch so you can make the croissants and have some left over for other stuff.
I will definitely be making these on a regular basis. Thanks Mattie
Thanks and so glad you like the croissants a.cardilini!
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if I can't found shortening...
What I can use instead of vegan shortening? Thanks for your recipe!!