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.

💚 Why You’ll Love It

✅ 100% Plant-Based

✅ Buttery Texture Without the Butter

✅ Light, Flaky, and Perfectly Crisp

✅ Great for Breakfast or Snacks