These Special Vegan Croissants are an elegant treat that proves you don’t need dairy to enjoy the finer things in life. They’re fun to make, even more fun to eat, and totally worth sharing (or not 😋).
🌟 IntroductionCraving buttery, flaky croissants but following a vegan lifestyle? Say hello to your new favorite indulgence — Special Vegan Croissants. These plant-based beauties are golden, airy, and layered to perfection without using any dairy or eggs.Whether it’s for a cozy brunch, a romantic breakfast in bed, or just a well-earned treat, these croissants are a labor of love — and totally worth it.
Servings: 8
Cost: 150
Ingredients
Dough:
- 2¼ tsp active dry yeast
- ¾ cup warm almond milk or any plant milk
- 2 tbsp organic cane sugar
- 2½ cups all-purpose flour
- ½ tsp salt
- 2 tbsp coconut oil or vegan butter, softened
Vegan Butter Block:
- ¾ cup vegan butter chilled (Miyoko’s or homemade works best)
- 1 tbsp flour to coat and shape the butter
For Brushing:
- 2 tbsp plant milk + 1 tsp maple syrup for golden color
Instructions
Step 1: Make the Dough
- In a bowl, combine warm almond milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- In another bowl, mix flour and salt. Add the yeast mixture and coconut oil.
- Knead into a smooth dough. Cover and chill in the refrigerator for 1 hour.
Step 2: Prepare Vegan Butter Block
- Place the vegan butter between two sheets of parchment paper.
- Use a rolling pin to flatten into a rectangle (about 6 x 8 inches).
- Chill the butter block while the dough rests.
Step 3: Laminate the Dough
- Roll out the chilled dough into a 10 x 10-inch square.
- Place the butter block in the center and fold the dough like an envelope around it.
- Roll the dough gently into a long rectangle and do a letter fold (fold into thirds like a letter).
- Chill for 30 minutes and repeat this rolling and folding process 2 more times. This creates flaky layers.
Step 4: Shape the Croissants
- Roll the laminated dough into a large rectangle (~8 x 16 inches).
- Cut into triangles and roll each from base to tip to form croissants.
- Place on a baking tray, cover, and let rise at room temperature for 1–2 hours.
Step 5: Bake
- Preheat oven to 400°F (200°C).
- Brush croissants with plant milk + maple syrup mix.
- Bake for 20–25 minutes until golden brown and crisp.
🍽 Serving Suggestions
- Serve warm with vegan butter, jam, or dark chocolate spread
- Pair with a soy latte or almond cappuccino
- For a savory twist, stuff with vegan cheese and spinach before baking
💡 Pro Tips
- Keep everything cold! Chill dough and butter in between folds.
- Don’t skip the resting time — it ensures flaky layers.
- Freeze unbaked croissants after shaping for fresh-baked joy anytime.