Vegan Croissants: the Step-By-Step Recipe Without Eggs, Milk and Butter
Vegan croissants are simple and genuine sweet leavened products, an alternative to classic homemade croissants. In this recipe we will use manitoba, a strong flour, dry brewer's yeast, water, sugar, seed oil and vanilla extract with the addition of a delicious apricot jam filling. They will therefore be prepared without eggs, milk and butter, still resulting very soft, fluffy and delicious: excellent to enjoy for breakfast or as a snack, together with a cup of tea or a vegetable drink, they will win over adults and children alike.
Those who prefer can flavor the dough with grated orange zest or a pinch of cinnamon. You can enrich the vegan croissants with granulated sugar or almond flakes on the surface: once ready, brush them with water or vegetable milk, then add the granulated sugar or almonds, then bake in the oven. You can fill them with a fruit jam of your choice, a pistachio cream, chocolate or an egg-free lemon cream.
Find out how to prepare vegan croissants following the step-by-step procedure and advice.
How to Prepare Vegan Croissants
Prepare the pre-dough. In a bowl, place the warm water, the yeast, the sugar and 50 grams of flour. Mix, cover and let rest until doubled in volume, after about 2-3 hours.
Prepare the pre-dough. In a bowl, place the warm water, the yeast, the sugar and 50 grams of flour. Mix, cover and let rest until doubled in volume, after about 2-3 hours.
In a large bowl, combine the rest of the flour, sugar and a pinch of salt and then mix.
In a large bowl, combine the rest of the flour, sugar and a pinch of salt and then mix.
Once the pre-dough has rested, add it to the dry ingredients.
Once the pre-dough has rested, add it to the dry ingredients.
Incorporate it carefully.
Incorporate it carefully.
Add the oil and the vanilla extract, and mix everything together.
Add the oil and the vanilla extract, and mix everything together.
Once the flour has absorbed the oil, continue working the mass with your hands until it is smooth and elastic.
Once the flour has absorbed the oil, continue working the mass with your hands until it is smooth and elastic.
Grease the bowl with a drizzle of oil.
Grease the bowl with a drizzle of oil.
Cover with a cloth and let it rise in a warm place.
Cover with a cloth and let it rise in a warm place.
The dough should be puffy and well-leavened.
The dough should be puffy and well-leavened.
Transfer the leavened mass onto a floured surface and let it rest for another 10 minutes.
Transfer the leavened mass onto a floured surface and let it rest for another 10 minutes.
Roll out the dough creating two rectangles measuring approximately 24 x 45 cm.
Roll out the dough creating two rectangles measuring approximately 24 x 45 cm.
Cut out regular triangles.
Cut out regular triangles.
Place a teaspoon of jam on the base of each triangle.
Place a teaspoon of jam on the base of each triangle.
Start making croissants starting from the base.
Start making croissants starting from the base.
Roll each triangle to form a croissant.
Roll each triangle to form a croissant.
Proceed in this way until you have formed all the croissants.
Proceed in this way until you have formed all the croissants.
Place them on a baking tray, well spaced apart, and brush them with vegetable milk. Let it rise in a sheltered place until it doubles in volume. Heat the oven to 356°F/180°C and cook the croissants for approximately 20 minutes.
Place them on a baking tray, well spaced apart, and brush them with vegetable milk. Let it rise in a sheltered place until it doubles in volume. Heat the oven to 356°F/180°C and cook the croissants for approximately 20 minutes.
Remove them from the oven and brush them with the jam.
Remove them from the oven and brush them with the jam.
Let them cool and then serve.
Let them cool and then serve.
How to Store Vegan Croissants
You can store vegan croissants for a couple of days in a paper bag. You can also freeze them.
