Adapted from recipe on www.sallysbakingaddiction.com
Ingredients:
- 4 cups all-purpose flour
- ¼ cup cane sugar
- 2 teaspoons salt
- ¼ cup softened unsalted vegan butter
- 1 & ½ cups soy milk
- 1 & ½ sticks of softened vegan butter
Special equipment:
- Stand mixer
- Rolling pin
Directions:
- Add flour, sugar, salt, 1/4 cup softened vegan butter to stand mixer
- Run the mixer at a low speed for a minute
- Slowly add in soy milk
- Increase the speed to medium
- And let the dough knead for 5 minutes or until dough pulls away from sides of bowl
- Turn off the mixer and remove the dough
- Shape the dough into a ball and put it on a silicone baking mat
- Refrigerate the dough for an hour or so
- Take the dough out and roll it into a 14 inch by 10-inch rectangle
- Cover with plastic wrap and refrigerate for at least 4 hours
- About half an hour before the next step, prepare the butter layer
- Place 1 and ½ sticks of softened vegan butter on a silicone baking mat
- Make a 7 inch by 10-inch rectangle (use a rolling pin to beat into shape)
- Put the butter in the refrigerator for 30 minutes
- Take the dough and butter out
- Put the butter in the middle of the dough
- Fold both sides inward to cover up the butter
- Roll out the dough into a 10 inch by 20-inch rectangle
- Fold the dough from the sides towards the middle
- Repeat this process 2 more times
- Note dough must be cold during folding process
- If it starts to get too warm, put in the refrigerator for half an hour, then repeat folding process
- Put dough in refrigerator for another 4 hours
- Take out the dough and roll out into and 8 inch by 20-inch rectangle
- Preheat the oven 375 degrees
- Cut the dough into 16 triangles
- Stretch out each triangle with your hand
- Make a slit in the wide end of the triangle and roll it up into a crescent shape
- Brush the croissants with a vegan butter wash
- Bake for 15-20 minutes until golden brown
Video: