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Easy Vegan Croissants
We LOVE French croissants. Pain au chocolat, pain au raisin, pain au anything is a-ok with us, frankly. It's one of the top three things we miss about being non-vegan. But luckily for us, we've teamed up with Alexis Gauthier, the “green-fingered vegetable magician” from plant-based Mecca Gauthier Soho to bring you the answer to all your pastry yearnings. This is an easy, super-quick recipe that “turns out as an amazing vegan alternative to the usually industrial-over buttered croissant." according to the man himself. Well said, Alexis.
- 500g white flour
- 10g table salt
- 50g caster sugar
- 125g dairy-free butter / vegan spread
- 125g plant-based yoghurt (e.g. soy yoghurt)
- 125g plant-based milk (e.g. soy milk)
- 25g fresh yeast (diluted first for 5 mins in 20ml of soy milk)
To make the glaze
- 100ml soy milk
- 100ml maple syrup
- Mixing bowl
- Standard mixer
- Pastry brush
- Baking parchment
Preheat oven to 180℃
Put the flour, table salt, sugar, yogurt, vegan spread, soya milk in the bowl of a stand mixer.
Start the mixer at speed 2 or 3, making sure that all the ingredients get mixed nicely together. After 3 minutes at speed 2 to 3, add the yeast and spin for another 3 minutes.
You might have to add a couple of extra spoons of white flour so that the dough gets a perfect elastic texture. Not too wet and not too dry.
Let the dough rest for 2 hours.
Pin-roll the dough to about 5mm thick.
Cut triangles and start rolling them into croissant shapes.
Brush them with the soya-maple mix and place them on a tray lined with baking parchment.
Bake for 10 minutes (depending on the size of the croissants). Remove when they're golden brown.