VEGAN CROISSANTS - how to make yeasted vegan croissants at home
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- Опубликовано: 27 июн 2024
- Hey everyone! I'm back this week with my go-to vegan CROISSANT recipe. A lot of this method has been adapted from baker Melissa Weller's master croissant dough. I've modified it and made it totally my own and as vegan as it gets. It took me a while to figure out which vegan butter I liked best for vegan croissants - trust me when I say that finding a good solid vegan butter has been a challenge. I like Country Crock Plant Based butter. The key to success with laminated vegan pastries is using FROZEN vegan butter. Vegan butter that has only been chilled in the fridge tends to slip out of the dough MUCH easier than frozen vegan butter. Hell, maybe you could try freezing a block of coconut oil and using that as your butter insert. Try this recipe out and let me know what you think! May your buttery croissant dreams come to life with this damn righteous sustainable version. Peace and love, que vivan las plantas. xoxox.
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Chapters:
How to make a book turn - 07:35
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Ingredients:
Butter Insert:
2 sticks of vegan butter - (country crock)
Will need parchment paper
Croissant Dough:
300 g soymilk
85 g sourdough starter or discard (sub 40 g of water or soymilk instead)
45 g melted vegan butter
500 g bread flour
1 tbsp/9g instant yeast (go-to brand -- amzn.to/3ojUKbv)
12-15 g salt 
Кино
Thank you very much for your excellent explanations. It makes the work much easy. Definitely I will try it. Happy to find you. 😊😊
You’re so welcome! I hope you enjoy this recipe and the others I’ve posted. Have a wonderful weekend! R xx
That’s what I call perfection 🌟🌟🌟🌟🌟🌟 thanks for the recipe ❤️❤️❤️❤️
Thank you so much for your comment! 💕💕 enjoy!
🤤🤤🤤❤ wow these are incredible!!
Thank you! 😊😊
Hi! I absolutely loved the croissant! thanks so much for this amazing video!!!
I tried them the first time but I was using all-purpose flour, I'm doing them the second time with bread flour, was wondering did you get the croissant layers inside, my first bake was not so much, maybe due to my flour.
thank you
xx
Hi Isabella! Thank you for your sweet comment. ♥️ the croissant layers should appear inside the dough, yes! It should still work with all-purpose flour, your croissants should just not be as strong. The layers are created with the book turns and insertion of the butter layer. Hope this helps and wishing you well! ♥️ ♥️
will try out the 2 double turns
Good luck I hope it goes well! Xx
looks so bomb U GOTTA RIP THEM APART THO AND SHOW US THE LAYERSSS
I definitely should have!
perfect croissants that you can enjoy for the week? honey i’m finishing those in seconds
♥️♥️♥️
thanks for this recipe :) i want to try it!
but i think i will never be able to eat so many :D do you know, or have you tried, if they can be frozen before baking?
You’re welcome!! I haven’t tried freezing them before baking, but I do know that they’ll keep if frozen after baking and cooling! They won’t be as crispy as freshly baked, but still very delicious 😋 just pop them in the microwave for 1 minute!
@ thank you, i will freeze them after baking! 🙂🙂
@@rebeccazettler of course!! Have a great day ☺️
If you pop them in a preheated oven for like 5 minutes after freezing they will be crispy as new again. But you can absolutely freeze any dough you make. After you shape them before the final rise just pop them in the fridge. Then just remove however many you want and let them defrost and rise overnight in your fridge. Or let them rise in your usual place in your kitchen. Just be aware that thru may take double or triple the amount of tome to rise due to needing to also thaw from frozen first. Hope that helps!
*Excellent video, delicious recipe 😋, support for you 👍 28, greetings from my sweet corner*
Thank you! Muchos saludos!
Hi, thanks for the recipe! I'm wondering if your vegan butter is salted? That brand isn't available where I live.
Hi! It can me salted 🙂 it will be tastier. If it’s salted, reduce the salt in the dough to balance the taste. 👍🏽
@ Thank you!
@@lisapons-labelle2602 you’re welcome!
Hello, thanks for the recife! How many grams for the butter insert? I live in Brazil, we Don't have this Brand of butter, thanks :)
Hi love! Approx 226 grams of vegan butter!
@ Thanks :)
@@thaisc.q.4428 welcome!!
Can you use active dry yeast instead of sourdough starter? If so how?
Yes! This croissant is actually leavened with active dry yeast. I add sourdough starter and / or discard if you have some lying around. The substitutions are in the description 🙂💕
I can’t wait to make vegan croissants
They’re really delicious! Enjoy!
Do you have a sourdough recipe you can share?
I have loads! Here are a few:
Honey oat sourdough recipe (vegan) ♥️🥯 #shorts
ruclips.net/user/shortsPtvA8UeGkCg?feature=share
How to Bake Sourdough Bread WITHOUT a Dutch Oven
ruclips.net/video/8w1gnaW8WEo/видео.html
I re-made the oat Cheesecake Factory bread! #shorts
ruclips.net/user/shortsJy_A1Ptzg_Y?feature=share
Amazing!!! Thank you 😊
@@wildalysrodriguez you’re so welcome! Enjoy!!
Damas y caballeros 🤣💜
Damas y caballeros indeed ♥️♥️
Oh yeah, making croissants is like a 3 day process 🥐
A labor of love!
How deep does veganism go? Does yeast count?
No, I don’t believe yeast counts 😌
You know what has happened? I just recklessly used two bricks of the uk butter........ Found out that something is going very-very wrong when my croissants started literally floating in a melted butter in the oven. Hahahaha :') I used twice more butter then you, since uk bricks are 250 g.
Oh no! I’m sorry to hear that happened. I will be clearer in grams next time 😊
Hopefully the recipe and tutorial were still helpful in other ways!
Jimmy Carr joke about Sara Pascoe: Why is Sara vegan because being vegetarian isn’t sanctimonious enough! Said in jest of course
😁😁😁
That "butter" looks awful tbh. Vegan croissants has to be one of the most unnecessary concepts I've ever heard.
That’s okay 🙂 I still hope you have a wonderful day!
It's a fucking croissant man, chill out. 😂