These vegan croissants are so amazing. They are not as buttery as usual croissants as the dough is made with yeast, but they taste delicious. You can fill them with any jam you want or with vegan chocolate spread.
Preparation Time: 90 mins
Cooking Time: 25-30 mins
Total Time: 115-120 mins
Portions: 10 croissants
Ingredients
Danish pastry:
7 g dried yeast
45 g sugar
225 ml oat milk
50 g soy yoghurt
3 tbsp water
575 g flour
1 pinch salt
200 g margarine (soft)
jam (e.g. apricot jam)
Method
1. Mix the yeast with the oat milk, soy yoghurt and sugar. Add the flour and water. Knead into a stiff dough. Last, incorporate the salt.
2. Roll out the dough into a large 0.5-1 cm thick rectangle. Divide the margarine into 5 equal pieces. Spread one piece of the margarine on one halve of the rectangle, leave a margin of 1 cm at the edges. Fold the rectangle and gently press the edges. Turn the dough onto a large piece of plastic wrap and put in the freezer for 10-15m minutes.
3. Roll out again into a large rectangle and repeat the same process 4 more times.
4. Preheat the oven to 200°C.
5. Cut the final rectangle into 10 long triangles. Place 1 tsp jam at the shortest side of the triangle and roll it into a croissant shape. Place on a baking tray covered with baking paper.
6. Bake for 25-30 minutes until the croissants are golden brown.
Enjoy!