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
Did you make this recipe?Mention @Plantbasedrcp or tag #plantbasedrcp !