These Quick Vegan Croissants recipe -easy way to make a fresh croissants without lamination or waiting for a long time to bake them.
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HOW TO MAKE QUICK VEGAN CROISSANTS
- Dissolve the yeast in a little lukewarm water.
- Sift the flour, add sugar, salt and dissolved yeast.
- Knead the dough until it is smooth.
- Add the softened vegan butter and knead it, until the dough is smooth and elastic.
- Cover the dough with a cloth and leave in a warm place to rise (it should be double in size) for about 2 hours.
- Punch the dough, return it to bowl, cover with a cloth and leave in the refrigerator for 1 hour (until in risen again).
- Punch the dough again, and place in the freezer (covered) for 30 minutes.
QUICK VEGAN CROISSANTS TIPS
- Use a little of lukewarm water to dilute the yeast (water quantity will depend on the flour which you would use for croissants).
- To form the dough add the yeast water gradually until you form a dough which could be kneaded. The final dough should be smooth and elastic.
- Use softened vegan butter (it should be soft but still firm).
- Through the process of kneading or rolling the dough, if you feel that the butter starts to mell, place the dough for a couple of minutes in the refrigerator to make it firm again.
- Bake croissants 425F for 25 minutes, however, temperature and time could vary depending on the stove. Final croissants should be golden and crisp.
- Leave croissants to cool slightly before serve.
- Vegan Egg Wash recipe could be found in these post.
Other recipes to try:
I hope you will love these Quick Vegan Croissants because it’s:
Quick
Easy to make
Classic
and absolutely delicious!
Quick Vegan Croissants
These Quick Vegan Croissants recipe -easy way to make a fresh croissants without lamination or waiting for a long time to bake them.
Ingredients
- 7 g dry-active yeast (10 g fresh yeast)
- lukewarm water (for yeast and dough)
- 2 cups flour
- 125 g vegan butter
- 2 tbsp cane sugar
- 1 tsp salt
Instructions
- Dissolve the yeast in a little lukewarm water.
- Sift the flour, add sugar, salt and dissolved yeast.
- Knead the dough until it is smooth. Add the softened vegan butter and knead it, until the dough is smooth and elastic.
- Cover the dough with a cloth and leave in a warm place to rise (it should be double in size) for about 2 hours.
- Punch the dough, return it to bowl, cover with a cloth and leave in the refrigerator for 1 hour (until in risen again).
- Punch the dough again, and place in the freezer (covered) for 30 minutes.
- Lightly flour the work surface and roll the dough.
- Cut it into 4 by 6 in. trinagles. Roll them up carefully.
- Place on a baking sheet. Brush with a vegan egg wash and leave in warm place to rise for 1 hour.
- Preheat the oven 425F and bake for 25 minutes.
Nutrition
Calories: 173kcalCarbohydrates: 21gProtein: 3gFat: 8gSaturated Fat: 2gTrans Fat: 1gSodium: 314mgPotassium: 30mgFiber: 1gSugar: 2gVitamin A: 477IUCalcium: 4mgIron: 1mg
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how much water?
Hello! You will need a little quantity of lukewarm water ( water quantity will depend whether you will use dry yeast, active dry yeast or fresh yeast (each brand has its own instruction) and flour being used). These recipe is for quick vegan croissant which means we would combine dough with butter and skip lamination process.To form the dough add the yeast water gradually until you form a dough which could be kneaded. The final dough should be smooth and elastic.