So this recipe is 100% Sam. He has always loved to bake, and especially loves cooking when it comes to dough or pastry, and croissants were one of his main loves pre-vegan.
He actually never got round to making croissants before becoming vegan, oddly enough, and since becoming vegan hadn’t bothered trying. Croissant pastry is difficult, it needs time, the butter needs to be perfect and all of the elements need to come together to make it right.
This all changed near Christmas time when he decided to give it a go using Nuttelex (a vegan butter/margarine substitute) but unfortunately it didn’t work that well. Deciding that it probably was never going to work because a good vegan butter didn’t seem to exist, he gave up on the idea. Fast forward to a couple of weeks ago when we found out about Miyokos vegan butter. This wasn’t a margarine substitute, it was butter, and it seemed promising. We headed to a local supplier, stocked up and then Sam got to work.
Amazingly, they worked! He managed to create perfect, flaky vegan croissants. They taste exactly the same (just none of the cruelty) and you really wouldn’t notice a difference between this one and a non-vegan version.
Now, croissants take time. Like, a long time, so only make it if you have patience! The dough needs time to laminate and if you rush it, you’ll be left with sub-par croissants.
It is also important to note that you need vegan butter, not vegan margarine. Something like Nuttelex (for Australian readers) or dairy-free Flora (for UK readers) just isn’t going to work. If you can get hold of Miyokos, then you know it will be good, but if not, try and find a vegan butter that has a high-fat content. Alternatively, it’s super easy to make your own, and we have our own vegan butter recipe that works perfectly in these (and don’t worry, we’ve tested it!).
Give them a go and enjoy perfect buttery, flaky, vegan croissants, just like you remember! Serve warm with a layer of jam for the perfect weekend breakfast treat.
Want photo instructions? You can download our photo recipe card with the form at the bottom of the recipe!
- 260ml water
- 14g fast-action yeast (2 sachets)
- 500g plain flour
- 10g salt
- 40g caster sugar
- 360g vegan butter (we used Miyokos, please read the post above for our recommendations)
- Splash of non-dairy milk
- Want photo instructions? You can download our photo recipe card with the form at the bottom of the recipe!
- Step 1 In a large bowl, put your water, sugar and yeast and stir together
- Step 2 Add your flour, salt and 100g of vegan butter and knead until it all comes together (mix it in the bowl first before tipping out and kneading). If you have an electric whisk with a dough hook, you can use this
- Step 3 Cover the dough with cling film, place in the fridge, and leave for 8 hours or overnight
- Step 4 Once you’ve placed your dough in the fridge, take the remaining 260g of vegan butter and place between two pieces of parchment paper or into a sandwich bag
- Step 5 With a rolling pin, flatten the butter until it becomes a square shape that is roughly 7×7 inch (ideally, measure it with a tape measure to be sure). Wrap in cling film and place back in the fridge and leave until your dough is ready (you need to be working with the butter cold but not rock solid, so ensure it stays in the fridge until needed, and then work quickly)
- Step 6 Once your dough has been left for at least 8 hours, remove from the fridge and place on a lightly floured worktop
- Step 7 With a rolling pin, roll into a rectangle that is 14×7 inches in size
- Step 8 Take your slab of butter and place it in the middle of your dough
- Step 9 Fold the two ends of the dough to meet in the middle over the butter slab, and make sure the butter is sealed by pushing the dough together all around the edges
- Step 10 Turn the dough so that the join is now straight in front of you, not lengthways. Starting from the middle, roll your pastry out into a long rectangle, till it’s roughly 22×7 inches in size (do not roll back on yourself, always come back to the middle and roll out towards the edges)
- Step 11 Now it’s time for your first fold. Take one end of your dough and fold about two thirds of the way down, then take the other end, and fold it on top, so that you’ve folded the dough into thirds and you’re left with a rough square shape
- Step 12 Wrap your dough into cling film (make sure it’s well wrapped as this stops it from drying out) and put in the fridge for 30 minutes to 1 hour
- Step 13 Remove from the fridge and place it so that the folded end of your dough (the part like the binding of a book) is on your left
- Step 14 Roll your dough again until it’s 22×7 inches (step 10), then repeat step 11 (the fold), wrap in cling film and place in the fridge for 30 minutes. Repeat this again (make sure fold is on left, roll and fold), wrap in cling film, but this time place in the fridge for 60 minutes
- Step 15 After your dough has been in the fridge for its third and final time, remove from the fridge and on a lightly floured surface, roll out to about 24×8 inches
- Step 16 Next, create yourself a template. Cut a piece of card or paper into a triangle shape. The base should be 4 inches wide and it should be 8 inches high
- Step 17 Place your template onto your dough and cut around it (use something sharp like a pizza cutter) to create 9 triangle shapes
- Step 18 Take a piece of dough and make a small slit in the middle of the base of your triangle with a knife
- Step 19 Roll your dough from the base to the end using your finger and thumb, turning by the corners so as to not crush the layers
- Step 20 Repeat for all pieces of dough
- Step 21 Place on a baking sheet with the pointed end at the bottom, then brush each croissant lightly with some non-dairy milk
- Step 22 Cover lightly with parchment paper and leave to rise for 1 hour. Pre-heat your oven to 180 degrees fan. Once heated, place in the oven for 20 minutes. If they look like they’re browning too quickly, cover with tin foil
- Step 23 Remove from the oven and allow to cool
- Step 24 Serve!