Vegan Croissants

C’est toujours le temps pour manger les croissants! (Hey, that rhymes!) These have a short ingredient list, but a loooong method! Remember when we made puff pastry from scratch? Croissants are just like that, except instead of pastry dough, we’re trapping butter inside layers of yeasty bread dough. It’s a bit of a challenge to begin with, but a lot of fun! And oh so delicious.

My top tips for these are…

– Be patient (I know, it’s hard) – this means letting the dough chill enough between rolling and folding it. If it’s too warm and the butter melts inside it, the croissants won’t puff properly.

– Use a brand of butter you actually like – these are so buttery that you are probably going to taste some of the butter’s flavour.

– Don’t reduce the amount of butter – I actually had to make 2 batches of these because there wasn’t enough butter in the first and it made them bready. 400g is what they need.

– Get creative – you don’t have to roll these into croissants, you can make fruit parcels or pain au chocolat with the same dough. Or, add cocoa powder in with the flour, or spread some vegan Nutella or almond butter on the dough before you roll it! Yum.

– If you need help rolling your croissant, I’ve popped the process on my story highlights. You can check it out on my Instagram if you’re using your phone.


Ok, let’s go!



Approximate cost: $10
Makes: 10 regular, 18 medium, or 25 mini croissants
Time taken: 2 hours
Nutrition? No. Haha





3 1/3 cups plain flour, plus extra for dusting
1.5 tsp salt
1 1/4 cups warm water
1/4 cup caster sugar
2 tsp dried yeast
400g vegan butter, chilled (I used Nuttelex Buttery and it was great. They do use some palm oil in their spread but it’s certified sustainable. Otherwise, look for one you like!)



In a large bowl, combine flour and salt. In a small jug, combine warm water and sugar and stir until sugar dissolves. Add yeast and leave for 5 minutes, until foamy.

Pour yeast mixture into flour mixture and stir well, then knead using hands until it’s a very smooth dough – 5 minutes should do the trick.

Leave dough in an oiled glass or ceramic bowl in a warm place, covered with a damp tea towel, for 30 minutes. It should double in size.

Once dough has proved, remove from bowl and place on benchtop. Punch it down to its original size to remove all the gases, then put in the fridge for 15 minutes to cool.

In the meantime, form your vegan butter into a flattened rectangle (butter package) about 10cm wide by 20cm long. Wrap your butter in cling film and use a rolling pin to bash/knead/coerce the butter into this rough shape. Remove cling film.

Take chilled dough out of fridge. Roll dough out, place butter package on top, then fold dough over in thirds to enclose the butter. Now, roll the dough out again with the butter inside, trapping butter in an inner layer. Fold the dough over itself once again and roll out. This process creates multiple layers of butter trapped inside the dough, which is what gives the croissant its puff. Return dough to the fridge for 15 minutes to prevent the butter melting inside, then remove and repeat this folding, rolling and chilling process 2-3 more times.

Once you’ve got a dough with many layers of butter trapped inside, roll it out to about 2-3mm thick. Slice dough into equal rectangles, then slice each rectangle diagonally into two triangles. Roll each triangle up from the base to the tip, then curl it into a crescent shape. Congratulations! You’ve made your croissant. Repeat this with the rest of the triangles and put finished unbaked croissants on parchment-lined oven trays.

Preheat oven to 200*C. While the oven is preheating, allow the croissants to rest. When the oven is ready to go, brush croissants with a little plant-based milk. Then, put them in the oven.

Bake croissants for 15-20 minutes or until puffed and golden, rotating trays halfway if needed. You can serve these croissants straight from the oven, or store them in an airtight container at room temperature for up to 5 days. Bon appetit!!



View post on Instagram


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s