Croissants

School is winding down, but my most recent assignment was to learn how to something. Of course, I immediately knew I had to tackle a new recipe, and croissants have been on my bucket list for a while. I always see my Aunt Vickie make beautiful looking croissants, so I got some tips from her and went to work. This was definitely the most effort I’ve had to put into a recipe in a while, but the result is a batch of luxurious, flaky pastries that make you feel like you’ve been transported to a small city in France. I brought the croissants into class for my presentation, and let’s just say this isn’t a recipe that could fail to please crowd if made correctly.

dough:

  • 2 tbsp flax seed + 1/4 c water mixed
  • 1 3/4 c warm water
  • 1/4 c sugar, divided
  • 5 1/2 to 6 c flour 
  • 2 1/4 tsp instant yeast
  • 2 tbsp melted coconut oil
  • 1/2 c soya powder 
  • 1 scant tablespoon salt
  • 1 tsp vanilla

butter block:

  • 30 tbsp unsalted vegan butter, cool to the touch and cut into 1″ chunks
  • 3/4 tsp salt
  • 1/2 c flour

Start the Dough:

Combine flax mixture, warm water, 1 tbsp sugar, 3 c flour, and the yeast. Set aside while you prepare the butter block for the fridge (see instructions below). Once this is done, whisk the flour, soya powder, and salt together. Add the melted butter and this dry mixture to the previously prepared dough. Using a stand mixer fitted with a dough attachment, mix until a cohesive dough starts to form, then knead for 5 minutes. Touch the dough lightly with your finger, and if it’s still sticky, add the remaining flour 2 tablespoons at a time until the dough is the desired consistency. Pat it into a 9˝ square, then wrap and refrigerate for 30 minutes.

Remove the chilled dough from the refrigerator and use a rolling pin to for it into a 12″ square. Unwrap the butter square and place it in the center of the dough so it looks like a diamond in a square. Moisten the edges with a little water and pull the corners of the dough into the center, pinching the edges together well to enclose the butter. Dust the top with flour and turn over. Using a rolling pin, press the dough into a rectangular shape. Once it’s pliable, roll it to a 20˝ x 10˝ rectangle, picking it up and dusting lightly with flour as needed.

Fold the dough in thirds, like a business letter. Take care to keep the edges straight and line them up directly over each other. If the dough slides around, use a little water at the corners to tack them in place. Rotate the dough out so it looks like a book about to be opened. Roll the dough out once more to 20˝ x 10˝ and fold it as before. Wrap the dough and refrigerate it for 30 minute. Repeat this process all over again and then place in the fridge for an hour.

Cut the packet of dough in half, placing one half back in the fridge and getting ready to work with the second half. Roll this half into a 13˝ x 18˝ rectangle and trim the edges about 1/4˝ all the way around. Cut the dough in thirds lengthwise and in half down the center. Cut these pieces in half diagonally and arrange them so the points are facing away from you. Stretch them gently to make them a little longer, then cut a 1˝ notch in the center of the base of each triangle.

Roll each of the triangles tightly from the base to the tip. Place covered in the fridge for 30 minutes, then transfer to the oven with the light on for 60-90 minutes. The dough should spring back when you press it.

Preheat the oven to 425°F. Brush each croissant with almond milk/ melted Vegan butter. Bake for 15 minutes, then reduce the oven’s temperature to 350°F and bake for 10 to 15 minutes more until golden brown. Remove and let cool on the pan on a rack for 20 minutes before serving.

Prepare the Butter Block:

Combine butter, salt, and flour at low speed in a stand mixer fitted with the paddle attachment until smooth with no lumps, but being careful not to beat too much. You don’t want to incorporate any air. Spread this mixture onto a large piece of plastic wrap, forming an 8″ square. Transfer to fridge for 30 minutes.

Tips/Things I Would Change:

  • Soya milk can be found in the baking sections of Walmart, Whole Foods, and most grocery stores.
  • I recommend using a good quality vegan butter, Miyokos makes a really good one if you’re willing to splurge, but Earth Balance sticks should also work well.
  • I adapted this recipe from King Arthur’s Flour’s, so be sure to check out their post for more tips.

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