Sunday, February 27, 2011


Vegan croissants! This is not the first recipe of its kind (Vegan LunchBox had one years ago), but I find these ingredients and method produce a wonderfully light and flaky pastry.

Makes 14
- 2 tsp instant yeast
- 3 tbsp sugar
- 3 tbsp warm water
- 1 cup cold plain soy milk
- 1 tsp salt
- 2 tbsp melted margarine
- 13 to 14 oz all purpose flour

Margarine Block
- 1 cup Earth Balance margarine (not the whipped kind)
- 2 tbsp flour

1. Whisk the yeast and sugar into the water. When yeast is hydrated, whisk in soy milk and salt. Add in melted margarine and flour and bring into a very soft dough. Do not overknead.
2. Transfer dough to a lightly floured surface and roll/shape into a 9 x 13 inch rectangle. Cover with plastic wrap and refrigerate for 30 mins, or until well-chilled.
3. While dough is chilling, make the margarine block. Use the method described here, but shape it into a 6 x 8 inch rectangle.
4. Laminate the dough: place the margarine block in the bottom half of the dough, making sure there is a about a 1/2 inch border.
Fold the top half down and seal the edges. Take your time to make sure everything is sealed properly.
5. Making sure your surface is properly floured, place the folded side on our left and roll the dough into a 10 x 24 inch rectangle. Take your time, rolling from the centre to the edges first. Try to square everything up as best you can. With the short side towards you, fold the bottom third up, then the top third down, like a letter. Cover with plastic wrap and refrigerate for 30 mins.
6. Repeat step five 3 more times, always placing the folded side on your left. After the final turn, refrigerate for a few hours to chill all the way through.
7. To make the croissants, roll the dough into a 9 x 32 inch rectangle. Starting in the bottom left corner, make a notch every four inches along the length of the dough. Then, from the top left corner, make a notch 2 inches in, then every four inches thereafter. With a pizza cutter, cut from the bottom notches to the top to make triangles. (You can make mini pastries with the leftover edges)
8. Gently pull the bottom of the triangle wider then, with the point pointing at you, begin to roll up the pastry. Hold the tip/point with your finger so you can pull the pastry as you roll it up. Place on a baking sheet lined with parchment paper, making sure the tip is on the bottom. You can curve the ends inwards to get the crescent shape if you like. (You can freeze them at this point, then thaw, let rise, and bake later)
9. Cover with plastic wrap and let rise for about 1.5 to 2 hours, until nicely swelled. Preheat oven to 450 degrees. Brush the croissants with soy milk, if you want.
10. Place the croissants in the oven and reduce the heat to 375 degrees. Bake for 15 mins, then rotate the pan and reduce the heat to 350 degrees. Bake for another 15 mins, until a golden brown. Let completely cool in the pan before serving.