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Vegan Croissants Recipe

Name: Vegan Croissants Recipe
Prep time: 1800 min
Total time: 40 min
Ingredients: 2 1/2 cups all-purpose flour; 1/4 cup vegan butter, chilled and cubed; 1/4 cup vegetable shortening, chilled and cubed; 1/4 cup sugar; 1/2 teaspoon salt; 1 tablespoon instant yeast; 1/2 cup warm water; 1/2 cup unsweetened plant-based milk; 1 tablespoon maple syrup or agave nectar; 1/2 teaspoon apple cider vinegar; For the vegan butter layer:; 1/2 cup vegan butter, chilled and cubed; 1/4 cup all-purpose flour; For the egg wash:; 1 tablespoon unsweetened plant-based milk; 1 tablespoon maple syrup or agave nectar

Cuisine Diet French Vegan

How to make Vegan Croissants ?

Preparation Time: 30 minutes + 6-8 hours resting time
Cooking Time: 20 minutes
Serve: Makes 8 croissants

Ingredients for Vegan Croissants Recipe

#	Ingredients
1.	2 1/2 cups all-purpose flour
2.	1/4 cup vegan butter, chilled and cubed
3.	1/4 cup vegetable shortening, chilled and cubed
4.	1/4 cup sugar
5.	1/2 teaspoon salt
6.	1 tablespoon instant yeast
7.	1/2 cup warm water
8.	1/2 cup unsweetened plant-based milk
9.	1 tablespoon maple syrup or agave nectar
10.	1/2 teaspoon apple cider vinegar
11.	For the vegan butter layer:
12.	1/2 cup vegan butter, chilled and cubed
13.	1/4 cup all-purpose flour
14.	For the egg wash:
15.	1 tablespoon unsweetened plant-based milk
16.	1 tablespoon maple syrup or agave nectar

Steps of Vegan Croissants Recipe

#	Steps
1.	In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Mix well.
2.	Add the chilled and cubed vegan butter and vegetable shortening to the bowl. Using a pastry cutter or your fingers, cut the butter and shortening into the flour mixture until it resembles coarse sand.
3.	In a separate bowl, combine the warm water, plant-based milk, maple syrup or agave nectar, and apple cider vinegar. Mix well.
4.	Pour the wet ingredients into the flour mixture and stir until a dough forms.
5.	Transfer the dough to a lightly floured surface and knead for 2-3 minutes until it becomes smooth and elastic.
6.	Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and refrigerate for at least 6-8 hours or overnight.
7.	To make the vegan butter layer, mix together the chilled and cubed vegan butter and flour in a small mixing bowl until it forms a smooth paste.
8.	Transfer the vegan butter mixture to a sheet of parchment paper and shape it into a square. Refrigerate for 10-15 minutes.
9.	After the dough has rested, remove it from the refrigerator and roll it out on a lightly floured surface into a large rectangle.
10.	Place the vegan butter layer in the center of the dough and fold the edges of the dough over the butter layer to completely enclose it.
11.	Turn the dough over so that the seam is facing downward and roll it out again into a large rectangle.
12.	Fold the dough into thirds like a letter and wrap it in plastic wrap. Refrigerate for 20-30 minutes.
13.	Remove the dough from the refrigerator and repeat the rolling and folding process twice more, chilling the dough for 20-30 minutes between each turn.
14.	After the final turn, wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to overnight.
15.	Preheat the oven to 400°F (200°C).
16.	Remove the dough from the refrigerator and roll it out on a lightly floured surface into a large rectangle, about 1/4 inch thick.
17.	Cut the dough into triangles and roll each one up tightly, starting at