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.
Servings 10
Calories 173kcal
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: 173kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 314mg | Potassium: 30mg | Fiber: 1g | Sugar: 2g | Vitamin A: 477IU | Calcium: 4mg | Iron: 1mg
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