Vegan Croissant

Ingredients

• 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

Equipment

• Mixing bowl
• Standard mixer
• Pastry brush
• Baking parchment

Method

1. 1.

   Preheat oven to 180℃
   

2. 2.

   Put the flour, table salt, sugar, yogurt, vegan spread, soya milk in the bowl of a stand mixer.

3. 3.

   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.
   

4. 4.

   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.

5. 5.

   Let the dough rest for 2 hours.

6. 6.

   Pin-roll the dough to about 5mm thick.

7. 7.

   Cut triangles and start rolling them into croissant shapes.

8. 8.

   Brush them with the soya-maple mix and place them on a tray lined with baking parchment.

9. 9.

   Bake for 10 minutes (depending on the size of the croissants). Remove when they're golden brown.