Flaky, buttery, and filled with rich chocolate—these plant-based croissants taste just like the classic French treat!
Ingredients:
For the Dough:
- 3 ½ cups all-purpose flour (or bread flour for extra flakiness)
- ¼ cup sugar
- 2 ¼ tsp active dry yeast (1 packet)
- 1 tsp salt
- 1 cup warm plant-based milk (almond, soy, or oat)
- ¼ cup vegan butter (softened)
For the Vegan Butter Block:
- ½ cup vegan butter (stick, not spreadable)
For the Filling:
- 4 oz dark vegan chocolate (cut into sticks or chunks)
For the Glaze:
- 2 tbsp plant milk
- 1 tbsp maple syrup
Instructions:
1️⃣ Prepare the Dough
- In a bowl, dissolve yeast in warm plant milk and let sit for 5-10 minutes until foamy.
- Mix in sugar, flour, salt, and softened vegan butter.
- Knead for 5-7 minutes until smooth, then cover and refrigerate for 1 hour.
2️⃣ Prepare the Vegan Butter Block
- Place ½ cup vegan butter between two sheets of parchment paper.
- Roll into a thin rectangle (about 6×8 inches) and chill for 30 minutes.
3️⃣ Laminate the Dough
- Roll out the chilled dough into a 10×14-inch rectangle.
- Place the butter block in the center and fold the dough over it like a letter.
- Roll out again, then fold into thirds. Chill for 30 minutes.
- Repeat this rolling and folding process 2 more times, chilling between each step.
4️⃣ Shape the Croissants
- Roll out the dough into a large rectangle (~10×16 inches).
- Cut into rectangles (about 3×6 inches).
- Place a chocolate stick near one end and roll the dough over it.
- Add another chocolate piece, then finish rolling.
5️⃣ Proof the Croissants
- Place the rolled croissants on a baking sheet.
- Cover loosely and let rise for 1.5-2 hours, until doubled in size.
6️⃣ Bake Until Golden
- Preheat oven to 375°F (190°C).
- Brush croissants with plant milk + maple syrup glaze.
- Bake for 18-22 minutes, until golden brown and flaky.
7️⃣ Serve & Enjoy!
- Let cool slightly, then enjoy warm with a cup of coffee!
