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Vegan Plant Butter Croissant Recipe

That’s right, even croissants can get the plant-based treatment — and still taste delicious.

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Noah Fecks

When you first read a croissant recipe, it’s likely to leave you with an intimidation headache. Don’t be fooled: Croissants take a while, but they’re really quite simple. As long as you don’t wake up expecting croissants for breakfast the same morning, you’ll be fine. Start on Friday night with the dough, do the laminating on Saturday, then put the dough in the fridge and have friends over for croissants and coffee on Sunday morning.

The bit of whole wheat in this recipe adds richness and a delightful nutty flavor to the croissants, but if you’d like, you can replace the whole wheat flour with all-purpose flour.

Day 1 Instructions

  1. In a large bowl, mix water, yeast, and sugar together.
  2. Add flours, salt, and 5 tablespoons Country Crock Plant Butter. Mix together, then knead until it comes together (be careful not to overknead). If you have a stand mixer with a dough hook, feel free to use that.
  3. Cover with plastic wrap and place in fridge for at least 6 hours, preferably overnight.
  4. With a rolling pin, flatten the plant butter into a 6x4-inch rectangle. Place between layers of plastic wrap and refrigerate until ready.

Day 2 Instructions

  1. Remove dough from fridge and place on a lightly floured surface. Roll into a 12x6-inch rectangle.
  2. Place the plant butter in the middle. Fold the two edges of the dough to meet in the middle over the square and push dough down around all sides to seal the plant butter inside.
  3. Rotate the dough 45 degrees until the seam is facing you.
  4. Starting from the middle, roll out the pastry into a long rectangle (approximately 18x6 inches).
  5. Time to fold! Take one edge of dough and fold 2/3 of the way down. Fold the other 1/3 on top. It should be a square shape.
  6. Wrap the dough tightly in plastic wrap. Put in the freezer for 30 minutes.
  7. Remove from freezer and place the dough in front of you so the folded edge is on your left side.
  8. Repeat steps four through seven. Repeat again, then leave the dough in the freezer for 30 minutes or let it refrigerate overnight.
  9. Remove from fridge and line a baking sheet with parchment paper. On a lightly floured surface, roll out to about 12x9 inches. Trim any edges and cut the dough into three rectangles. Cut each rectangle diagonally, making six triangles.
  10. Take a triangle and roll to lengthen (about two inches longer). Starting at the wider end, roll up the croissant towards the point. Set it point side up on the baking sheet. Roll the rest of the croissants the same way. Brush each lightly with non-dairy milk
  11. Cover baking sheet with parchment paper and let the croissants proof in a warm place until they have nearly doubled in size, anywhere from 90 minutes to 2 hours. If you’d like, you can chill the rolled croissants overnight and let them proof in the morning.
  12. Preheat oven to 400ºF. Bake the croissants for 5 minutes, then reduce heat to 350ºF and bake until browned, 20–25 minutes.
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