I was determined to make vegan croissants for one of my family members who has a dairy allergy. On my first try, I accidentally left out the yeast, and didn't realize until after 24 hours when I took them out of the fridge and they didn't rise (LOL.) I made the recipe again with the yeast, and OMG, they are amazing!!!! I followed directions exactly, used Miyokos butter and specifically bread flower. We are thrilled with how good these are!!!
Hi Stella! I'm so glad you and your family enjoyed the croissants! Haha...I've definitely accidentally left out yeast before too and I'm always paranoid about that. 🤣 Have a wonderful week and happy baking! ❤
Made these and I have to give you props they were actually delicious. I loved them, my family loved them….even dropped a bit and my cat was in heaven! Thank you :)
Awww thank you for trying my recipe and your comment totally brightened my day! I'm so happy to hear you all enjoyed the croissants. HAHA What a lucky kitty! ❤😻
I want to start a Baking business and OMG! you are such a lifesaver! The ingredients were so simple and they yet made a delicious flaky croissant! Thank you! This was totally worth it!😋
Wow! Amazing your an answer to my prayer last night and this morning as I came up the my see what’s new my You-tube amazing your channel was there. Vegan Croissants so easy. Thank you very much for your creativity.😊
Thank you, sweet Rosie. My dairy free family will love these. My daughter and my grandbabies have belly troubles with dairy. God bless you for sharing these. You are a gift to us! So talented, God has blessed you with creativity and wisdom! Wonder if solid coconut oil with nutritional yeast would work for these, too?
AAHHHHHH!! I'm so excited to see your comment and I'm having a crazy fan girl moment here! I love so many of your products. I'm actually fairly new to your butter but I'm obsessed with your chive cheese and liquid mozzarella. Thank you for making amazing plant-based foods!
YAAY! Thanks so much for checking out my video and I'm so excited for you to try this recipe. I'd love to hear how it turns out for you. Be well and happy baking!
Hi Rosie. Thank you for this wonderful recipe. I have asked before however I forgot the answer. Please forgive me. The question: how long can I keep the dough in the refrigerator before cooking? Thank you Alexis
Hello! Thanx for this recipe. If I convert ounces to grams it gives me 227 grams of butter, which is a whole tablet of a brand we have in Brazil. In the video it doesnt look like you put this much. Wouldnt be too much butter 227g of it to 360 g of flour? Thank you
Hiii! Thanks for checking out my video and that's a great question. Your conversion is correct! I know it's a lot of butter to the amount of flour but the butter creates all those nice flaky layers. Be well and happy baking! ❤
Hiii! Thanks for checking out my video and that's a great question. The long rest time helps the flour absorb all the moisture and ultimately improves the texture of the dough. The yeast is also slowly fermenting the dough during that time and developing the flavor. I hope that helps! Be well
Is it normal that the dough coming out of the fridge after the 1st refrigeration crumbly and sticky? Did you have to knead it a bit to make it smooth like in the video? Thank you for the recipe. Cannot wait to bake these tomorrow.
Hiii Mia! I'm so sorry for my delay in reply! The dough can be a bit crumbly and sticky but no kneading is necessary. Just dust some flour on the board to help with getting the folds. The crumbliness actually helps with creating those flaky layers when they bake up. I hope that helps!
Do you think that could work with coconut oil instead of vegan butter? It's the main ingredient in most vegan butters anyway. Of course considering I like the taste, question is about texture mostly. Thanks
Hmm...that's a great question! I'm not totally sure if this would work with just coconut oil. The little bit of water in regular and vegan butter creates steam as the dough bakes, which helps create the wonderful layers. Straight up coconut oil might not have the same effect.
@@RosiesKitchenAdventures Thanks. Maybe I won't be lazy and try both. Maybe increasing hydration would compensate somewhat, or is it really those chips of fat with some water that do it? The thing about vegan butter is that even the best ones still have a bit of that "oil instead of butter" taste. Coconut oil somehow doesn't... if you like the taste (which I do).
@@nitailevi8001 That's a great question! It's the water within the butter (regular or vegan) that helps with the layers. Increasing the hydration of the dough itself would change the texture of the croissants. That said, I love experiments so would encourage you to give your ideas a try and I'd love to hear how they go! The best discoveries come from just giving it a go!
Hiii! That's a great question! I actually store my yeast in the freezer so the cold temperature shouldn't kill the yeast. However, I did bake some of these croissants after they were frozen for at least 6 months. They still had a good rise but they tasted a bit stale and had some freezer burn. I would recommend using them within 3 months if you are going to freeze them for the best flavor. I hope that helps!
Great to hear from you, Sally! I've never tried that type of vegan butter but if the butter is too soft, it might be difficult to get butter shavings like with a more firm butter. The shavings are the key to the flakiness. If you want to experiment with the soft vegan butter, you might be able to get the shavings if you pop it into the freezer for a few minutes to firm up. If you try it, please let me know how it turns out! I'm really curious about it.
Most likely it won't. It comes down to the fat content. Real butter is about 80% fat. That's the minimum amount of fat it must have to be considered butter in the United States. European butter is considered the gold standard for pastry making because there butter is a higher butterfat content, about 82% to 84% and some is also cultured which creates a richer flavor. Vegan soft butter spreads and indeed also dairy soft spreads, margarine, don't work in baking because they are mostly water. The high water content is what keeps them soft at cold temperatures. Many are only around 39% fat, so over 60% water! These spreads will just make your baked goods fall flat, essentially they are waterlogged. The closest thing is the vegan stick butters. Country crock plant butter and myokos are around 79% fat content I believe. So both of those are perfect substitutes in pastries and other applications where high fat content is essential. Though myokos does go the extra mile to culture the butter making it higher quality and closer to European style cultured butter. I'm not willing to shell out the high price for myokos though and I've found that Country Crock Plant Cream works great, though it is a little high in salt so leave out salt in your recipe, or just adjust for salt where necessary. I've had some success in a pinch taking vegan margarine and essentially making clarified butter or ghee from it then using the proper volume of that. It's just boiling out the water and keeping the fat. Though by price this would end up being more expensive most of the time since margarine is MOSTLY water... Hope that helps 😅
@@dreadfairy6963hi! Can you please give me more details about clarifiyng and what would be the exact amount of that? Like how do you calculate or convert the clarified butter to the original amount of butter in the recipe (vegan recipes). I dont know if Imade myself clear lol, thanks for the tip anyway. We have only this soft type of vegan butter in Brazil and ive trying for years the croissants and they are like breads inside, I don't know. And I follow foreign recipes so probably the amount of butter in USA and EU wont work for me because the butter here is different 😢. Well, I will follow the author's adivise and will freeze the butter to get the shavings, but I"m thinking that by the time Ill do the folding will melt. Aircon at 18, first thing haha, I am super looking forward to try this recipe. 😊
That's a great question!! Hmm...I've never tried it with ghee. If the ghee can be in a solid form like butter or vegan butter so that you can get thin shavings. I think it will work. If it's too creamy or liquid, I don't think it'll create all the layers. If you give it a try, please let me know how it turns out! 🙏
Hi Kamila! Thanks for asking that great question! After I initially mix the dough together, I let it rest in the fridge for about 1 hour. Then I roll it out and do the set of trifolds. Once the trifolds are done, I put it back in the fridge to rise for about 24 hours before cutting it and shaping it into croissants. I hope that helps! Be well and happy baking!
Hii Ted! Thanks so much for checking out my video and that's a great question. The butter shavings (whether it's vegan or dairy butter) create similar layers to lamination. The layers aren't as perfect as with traditional lamination but this technique is so much easier and the croissants are wonderful. If you give it a try, I'd love to hear what you think! Have a wonderful weekend 😎
Hi Nadine! I'm so sorry it didn't work out for you and thanks for letting me know. Less mixing of the dough might help. You don't want to break up the shavings of the butter too much. If everything is too well mixed together, I could see how it would turn out more like cookie dough. Just mix the dough until it comes together. I hope that helps!
I was determined to make vegan croissants for one of my family members who has a dairy allergy. On my first try, I accidentally left out the yeast, and didn't realize until after 24 hours when I took them out of the fridge and they didn't rise (LOL.) I made the recipe again with the yeast, and OMG, they are amazing!!!! I followed directions exactly, used Miyokos butter and specifically bread flower. We are thrilled with how good these are!!!
Hi Stella! I'm so glad you and your family enjoyed the croissants! Haha...I've definitely accidentally left out yeast before too and I'm always paranoid about that. 🤣 Have a wonderful week and happy baking! ❤
طمممممم١١
٠طط1ضض
Made these and I have to give you props they were actually delicious. I loved them, my family loved them….even dropped a bit and my cat was in heaven! Thank you :)
Awww thank you for trying my recipe and your comment totally brightened my day! I'm so happy to hear you all enjoyed the croissants. HAHA What a lucky kitty! ❤😻
I want to start a Baking business and OMG! you are such a lifesaver! The ingredients were so simple and they yet made a delicious flaky croissant! Thank you! This was totally worth it!😋
Wow! Amazing your an answer to my prayer last night and this morning as I came up the my see what’s new my You-tube amazing your channel was there. Vegan Croissants so easy. Thank you very much for your creativity.😊
Hiii again! HAHA I'm so glad you found my video and channel. Thank you for all your support! ❤🙏
Thank you, sweet Rosie.
My dairy free family will love these. My daughter and my grandbabies have belly troubles with dairy.
God bless you for sharing these. You are a gift to us! So talented, God has blessed you with creativity and wisdom!
Wonder if solid coconut oil with nutritional yeast would work for these, too?
Can't wait for more videos from you, Rosie! Please come back soon!🙏
These look fantastic! Great recipe thank you
Aww thanks so much for checking out my video and for your kind words!
Excellent.
Hiii! Thanks so much for checking out my video and have a wonderful holiday season!
looks yummy! going to try this! thank you for sharing this recipe with us!❤
Hii! I'm so excited for you to try this and would love to hear how it turns out for you!
Wow seems amazing!!!
Hiii Raina! Thanks so much for checking out my video and I hope you give this a try!
Thank you for this recipe! ❤
Hii Ana! Thanks so much for checking out my video and for your support! 🥰
Hi, nice recipe, keep rocking and best wishes from Malaysia 💝💝💝
Hiii! Thanks so much for checking out my videos and Happy New Year!
Thanks for sharing this technique! Those croissants look delicious! 👏
AAHHHHHH!! I'm so excited to see your comment and I'm having a crazy fan girl moment here! I love so many of your products. I'm actually fairly new to your butter but I'm obsessed with your chive cheese and liquid mozzarella. Thank you for making amazing plant-based foods!
Mulțumesc pentru rețeta! O încerc imediat... 😊🤗❤️
YAAY! Thanks so much for checking out my video and I'm so excited for you to try this recipe. I'd love to hear how it turns out for you. Be well and happy baking!
Hi Rosie. Thank you for this wonderful recipe. I have asked before however I forgot the answer. Please forgive me. The question: how long can I keep the dough in the refrigerator before cooking?
Thank you
Alexis
Amazing!!! Thank you for sharing 😊💞
Thanks so much for checking out the video and I'm glad you liked it!!
Hello! Thanx for this recipe. If I convert ounces to grams it gives me 227 grams of butter, which is a whole tablet of a brand we have in Brazil. In the video it doesnt look like you put this much. Wouldnt be too much butter 227g of it to 360 g of flour? Thank you
Hiii! Thanks for checking out my video and that's a great question. Your conversion is correct! I know it's a lot of butter to the amount of flour but the butter creates all those nice flaky layers. Be well and happy baking! ❤
@@RosiesKitchenAdventures thank you! I put my butter in the freezer and am looking forward to try your recipe later!
@@thaisc.q.4428 WOO HOO!! That's so exciting and I'd love to hear how it turns out for you! ❤🙏
Thank you so much. Please tell me why we have to put the dough in the fridge for 24 hrs?
Hiii! Thanks for checking out my video and that's a great question. The long rest time helps the flour absorb all the moisture and ultimately improves the texture of the dough. The yeast is also slowly fermenting the dough during that time and developing the flavor. I hope that helps! Be well
Luvv it !! Thank you again for sharing.. will try this soon :) subscribed to your channel 🥰😀
Aww thanks for checking out my video! It means a lot me and I love your videos!
Is it normal that the dough coming out of the fridge after the 1st refrigeration crumbly and sticky? Did you have to knead it a bit to make it smooth like in the video? Thank you for the recipe. Cannot wait to bake these tomorrow.
Hiii Mia! I'm so sorry for my delay in reply! The dough can be a bit crumbly and sticky but no kneading is necessary. Just dust some flour on the board to help with getting the folds. The crumbliness actually helps with creating those flaky layers when they bake up. I hope that helps!
hi!! If i use the other yeast,how much would be? Thanks
Thanks for checking out my video! What other yeast did you have in mind?
Do you think that could work with coconut oil instead of vegan butter? It's the main ingredient in most vegan butters anyway. Of course considering I like the taste, question is about texture mostly. Thanks
Hmm...that's a great question! I'm not totally sure if this would work with just coconut oil. The little bit of water in regular and vegan butter creates steam as the dough bakes, which helps create the wonderful layers. Straight up coconut oil might not have the same effect.
@@RosiesKitchenAdventures
Thanks. Maybe I won't be lazy and try both. Maybe increasing hydration would compensate somewhat, or is it really those chips of fat with some water that do it? The thing about vegan butter is that even the best ones still have a bit of that "oil instead of butter" taste. Coconut oil somehow doesn't... if you like the taste (which I do).
@@nitailevi8001 That's a great question! It's the water within the butter (regular or vegan) that helps with the layers. Increasing the hydration of the dough itself would change the texture of the croissants. That said, I love experiments so would encourage you to give your ideas a try and I'd love to hear how they go! The best discoveries come from just giving it a go!
Coconut oil is very saturated. I wouldn't use it. You might find this short video useful: ruclips.net/video/ZZzuPAD0_F8/видео.html
How long can they stay in the freezer before the yeasts die?
Hiii! That's a great question! I actually store my yeast in the freezer so the cold temperature shouldn't kill the yeast. However, I did bake some of these croissants after they were frozen for at least 6 months. They still had a good rise but they tasted a bit stale and had some freezer burn. I would recommend using them within 3 months if you are going to freeze them for the best flavor. I hope that helps!
Thanks!@@RosiesKitchenAdventures
Amazing! Will this work with the tub-style soft vegan butter?
Great to hear from you, Sally! I've never tried that type of vegan butter but if the butter is too soft, it might be difficult to get butter shavings like with a more firm butter. The shavings are the key to the flakiness. If you want to experiment with the soft vegan butter, you might be able to get the shavings if you pop it into the freezer for a few minutes to firm up. If you try it, please let me know how it turns out! I'm really curious about it.
Most likely it won't. It comes down to the fat content. Real butter is about 80% fat. That's the minimum amount of fat it must have to be considered butter in the United States. European butter is considered the gold standard for pastry making because there butter is a higher butterfat content, about 82% to 84% and some is also cultured which creates a richer flavor. Vegan soft butter spreads and indeed also dairy soft spreads, margarine, don't work in baking because they are mostly water. The high water content is what keeps them soft at cold temperatures. Many are only around 39% fat, so over 60% water! These spreads will just make your baked goods fall flat, essentially they are waterlogged. The closest thing is the vegan stick butters. Country crock plant butter and myokos are around 79% fat content I believe. So both of those are perfect substitutes in pastries and other applications where high fat content is essential. Though myokos does go the extra mile to culture the butter making it higher quality and closer to European style cultured butter. I'm not willing to shell out the high price for myokos though and I've found that Country Crock Plant Cream works great, though it is a little high in salt so leave out salt in your recipe, or just adjust for salt where necessary.
I've had some success in a pinch taking vegan margarine and essentially making clarified butter or ghee from it then using the proper volume of that. It's just boiling out the water and keeping the fat. Though by price this would end up being more expensive most of the time since margarine is MOSTLY water...
Hope that helps 😅
@@dreadfairy6963hi! Can you please give me more details about clarifiyng and what would be the exact amount of that? Like how do you calculate or convert the clarified butter to the original amount of butter in the recipe (vegan recipes). I dont know if Imade myself clear lol, thanks for the tip anyway. We have only this soft type of vegan butter in Brazil and ive trying for years the croissants and they are like breads inside, I don't know. And I follow foreign recipes so probably the amount of butter in USA and EU wont work for me because the butter here is different 😢. Well, I will follow the author's adivise and will freeze the butter to get the shavings, but I"m thinking that by the time Ill do the folding will melt. Aircon at 18, first thing haha, I am super looking forward to try this recipe. 😊
18○C degrees
Can I use ghee instead to of butter in this recipe?
That's a great question!! Hmm...I've never tried it with ghee. If the ghee can be in a solid form like butter or vegan butter so that you can get thin shavings. I think it will work. If it's too creamy or liquid, I don't think it'll create all the layers. If you give it a try, please let me know how it turns out! 🙏
after forming the dough, do the croissants need 24 hours to rise?
Hi Kamila! Thanks for asking that great question! After I initially mix the dough together, I let it rest in the fridge for about 1 hour. Then I roll it out and do the set of trifolds. Once the trifolds are done, I put it back in the fridge to rise for about 24 hours before cutting it and shaping it into croissants. I hope that helps! Be well and happy baking!
👌😋❤️
Thanks so much for checking out my video!
How is it possible that it formed the honeycomb inside without butter lamination ? 😳
Hii Ted! Thanks so much for checking out my video and that's a great question. The butter shavings (whether it's vegan or dairy butter) create similar layers to lamination. The layers aren't as perfect as with traditional lamination but this technique is so much easier and the croissants are wonderful. If you give it a try, I'd love to hear what you think! Have a wonderful weekend 😎
I don’t know what I did wrong. My dough was more of a cookie dough. Nothing like the video 😢
I’ll probably try again tomorrow.
Hi Nadine! I'm so sorry it didn't work out for you and thanks for letting me know. Less mixing of the dough might help. You don't want to break up the shavings of the butter too much. If everything is too well mixed together, I could see how it would turn out more like cookie dough. Just mix the dough until it comes together. I hope that helps!
@@RosiesKitchenAdventures. I did keep mixing it bcs it felt wet. I will also add the water/milk slowly.
thank you so much! I’ll again try tomorrow
@@NayVV88 Baking is such a journey! I look forward to hearing how it goes ❤