Give BOSH! a Shout
Your email has been sent
Easy Vegan Croissants
Like this? Get the BOSH! cookbook: http://hyperurl.co/BOSHBOOK
We LOVE French croissants, Pain Au Chocolate and delicious Pain Au Raisins. It's something we miss since being 100% plant-based. Lucky for us, we teamed up with Alexis Gauthier, badass French Chef from high grade restaurant Gauthier Soho. He brought his newly developed brioche recipe, which is really easy and is a super-quick way to create any of these delicious treats. All this was made possible by our good friends at PETA, who hooked us up with Alexis.
In Alexis' own words this is "a classic French recipe which turns out as an amazing vegan alternative to the usually industrial-over buttered- croissant."
Honestly, try this recipe. It's so good. So simple. Just do it!
Check out Alexis' restaurant here: http://www.gauthiersoho.co.uk/
- 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
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 top add a couple of extra spoons of white flour in order 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 – 5mm thick.
Cut triangles and start rolling them into croissant shapes.
Brush them with the mix soya-maple and place them on a tray lined with baking parchment.
Bake in oven at 180*C (400*F) Fan for 10 minutes (depending on the size of the croissants). Remove when they're golden brown.