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 -- [ Ссылка ])
12-15 g salt

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