5 Types of Vegan Croissants Made with the Same Dough
Five types of croissants that are delicious, made with the same dough but without eggs, milk, or butter. A soft and light dough that remains tender for a long time. I always prepare a large quantity, then bake and freeze them individually so in the morning, I take my croissant, microwave it for a few minutes, and it seems freshly baked! Let me tell you, it’s a great way to have a delicious breakfast every morning at home!
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- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 1 Hour
- Portions: 24
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 5 Types of Vegan Croissants Made with the Same Dough:
- 3 1/4 cups all-purpose flour
- 1 1/2 cups cake flour
- 1/2 cup sugar
- 1 1/2 tsp salt
- 0.53 oz fresh baker's yeast
- 5 tbsp vegetable margarine
- 1 cup water
- 7 oz vegetable margarine (For the lamination)
Steps
To prepare the 5 types of vegan croissants made with the same dough, watch the video HERE.
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Mix the flours, salt, yeast, sugar, and water. When the dough detaches from the sides
add the cold margarine in pieces. Blend well, and when it detaches from the sides again, stop. Fold a few times and shape into a ball. Place it in a tall container.
Cover and let rise until doubled in volume. After a few hours, place the dough on a work surface, cut 4 pieces of about 1.75 oz each.
Shape into balls and then elongate to form sticks. Open the remaining dough and add the margarine (7 oz),
cover and close with the dough, then use a rolling pin to break the margarine. Roll out and fold a few times (the number of folds depends on your preference: the more folds, the less flaky and more bready it will be).
After folding, refrigerate for about 30 minutes, then divide into four.
Roll out the first piece and make the croissants (see video). Cut triangles and then roll them to shape the croissants. Roll out the second piece and make chocolate puff pastries.
Cut into 4 and place some chocolate chips on each piece. Brush the closure with a bit of plant-based milk and seal.
Roll out the third piece and form braids. Slightly roll out the dough (it should remain thick), then cut 4 strips and make a central incision on each strip. Take one end and twist it twice inside.
Roll out the fourth piece, sprinkle with some cinnamon and sugar, roll up, and then cut into pieces.
Let all rise until doubled in volume. Before baking, brush them with a plant-based milk. Bake at 356°F for about 20-30 minutes. Once baked, brush with a little water and sugar.
Enjoy your meal!
