Monday, 1 June 2009


One thing I've really missed as a vegan is a nice buttery croissant. So with the knowledge that they are very time consuming to make I decided that while I'm ill and stuck in the house I'd give them a try. I used a recipe from 'The Vegan Lunchbox' blog - with a few alterations. Next time I think I'll create my own recipe, but as I had never made these before I needed a starting point! The result was brilliant! Great cut in half and spread or with vegan cheese and cheatin' ham.

Note - I used vanilla rice milk instead of soy as I prefer the taste. I used wholemeal flour (NOT the bread kind) and Vitalite spread as that is what is available in the UK. I also put the dough in the freezer for 30 mins instead of the fridge as Vitalite is very soft and it was a hot day. I also put the Vitalite in the freezer for about an hour before starting. Cook on 200 degrees for 10 to 15 minutes.

1 ¼ cups plain soy milk, warmed
2 ¼ tsp. active dry yeast
1 TB sugar
1 ¼ tsp. kosher salt
1 ½ cups all-purpose flour, plus more as needed
1 cup whole wheat flour (preferably graham flour)
¾ cup Earth Balance or other non-hydrogenated tub margarine, cold

Put the milk into a large mixing bowl, add the sugar and yeast and whisk to dissolve. Let the yeast mixture sit for a few minutes until foamy.

Mix together the flour, whole wheat flour, and salt. Add the flour mixture to the yeast mixture and stir until a sticky dough forms. Turn the dough out onto a liberally floured surface and knead for a few strokes, just long enough to form a smooth dough. Add flour as needed.

Roll the dough out with a floured rolling pin into a rectangle, about 9 x 14 inches.

Put the margarine between two sheets of wax paper and roll out into a 6 x 8 rectangle. Peel off the wax paper and place the margarine on the bottom half of the dough. Fold the bottom, sides, and top half over the margarine, encasing it completely. Sprinkle the dough with flour, cover with plastic or place in a plastic bag, and refrigerate for 45 minutes.

First turn: place the dough on a liberally floured work surface and roll out with a floured rolling pin using firm, smooth strokes. Roll out to 9 x 14, then fold the bottom and top halves in towards the center (like folding up a letter). Sprinkle with flour, cover with plastic again, and refrigerate for 45 minutes.

Second turn:
repeat as above, refrigerating for 45 minutes.

Third turn:
repeat as above, refrigerating for 45 minutes.

Shape the croissants:
Line a baking sheet with parchment and spray with nonstick spray and set aside. Roll the dough out on a well-floured surface to about 10 x 20. Cut the rectangle in half lengthwise, then cut into eight squares. Cut each square in half diagonally to form 16 triangles.

Pull the top triangle point out a little to lengthen, then start at the bottom of the triangle and roll it up tightly. Tuck the tip under and curve the edges in a bit to form a croissant shape (I give each one a little squish at the end to help hold the shape). Repeat with the remaining croissants, placing them on the baking sheet about 2 inches apart. Spray the croissants with nonstick spray, cover lightly with plastic wrap, and let rise in a warm place for about 1 ½ hours, until light and puffy.

Meanwhile, preheat the oven to 425º.

Bake the croissants for 10 minutes, then reduce the heat to 375º and bake for an additional 10 minutes, until golden brown. Cool on a wire rack.

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