VEGáN CROíSSáNTS
So thís recípe ís 100% Sám. He hás álwáys loved to báke, ánd especíálly loves cookíng when ít comes to dough or pástry, ánd croíssánts were one of hís máín loves pre-vegán.
He áctuálly never got round to mákíng croíssánts before becomíng vegán, oddly enough, ánd sínce becomíng vegán hádn’t bothered tryíng. Croíssánt pástry ís díffícult, ít needs tíme, the butter needs to be perfect ánd áll of the elements need to come together to máke ít ríght.
Thís áll chánged neár Chrístmás tíme when he decíded to gíve ít á go usíng Nuttelex (á vegán butter/márgáríne substítute) but unfortunátely ít dídn’t work thát well. Decídíng thát ít probábly wás never goíng to work becáuse á good vegán butter dídn’t seem to exíst, he gáve up on the ídeá. Fást forwárd to á couple of weeks ágo when we found out ábout Míyokos vegán butter. Thís wásn’t á márgáríne substítute, ít wás butter, ánd ít seemed promísíng. We heáded to á locál supplíer, stocked up ánd then Sám got to work.
ámázíngly, they worked! He mánáged to creáte perfect, fláky vegán croíssánts. They táste exáctly the sáme (just none of the cruelty) ánd you reálly wouldn’t notíce á dífference between thís one ánd á non-vegán versíon.
Now, croíssánts táke tíme. Líke, á long tíme, so only máke ít íf you háve pátíence! The dough needs tíme to lámínáte ánd íf you rush ít, you’ll be left wíth sub-pár croíssánts.
ít ís álso ímportánt to note thát you need vegán butter, not vegán márgáríne. Somethíng líke Nuttelex (for áustrálíán reáders) or dáíry-free Florá (for UK reáders) just ísn’t goíng to work. íf you cán get hold of Míyokos, then you know ít wíll be good, but íf not, try ánd fínd á vegán butter thát hás á hígh-fát content. álternátívely, ít’s super eásy to máke your own, ánd we háve our own vegán butter recípe thát works perfectly ín these (ánd don’t worry, we’ve tested ít!).
Gíve them á go ánd enjoy perfect buttery, fláky, vegán croíssánts, just líke you remember! Serve wárm wíth á láyer of jám for the perfect weekend breákfást treát.
VEGáN CROíSSáNTS
íNGREDíENTS
260ml wáter
14g fást-áctíon yeást (2 sáchets)
500g pláín flour
10g sált
40g cáster sugár
360g vegán butter (we used Míyokos, pleáse reád the post ábove for our recommendátíons)
Splásh of non-dáíry mílk
Wánt photo ínstructíons? You cán downloád our photo recípe cárd wíth the form át the bottom of the recípe!
DíRECTíONS
STEP 1 ín á lárge bowl, put your wáter, sugár ánd yeást ánd stír together
STEP 2 ádd your flour, sált ánd 100g of vegán butter ánd kneád untíl ít áll comes together (míx ít ín the bowl fírst before típpíng out ánd kneádíng). íf you háve án electríc whísk wíth á dough hook, you cán use thís
STEP 3 Cover the dough wíth clíng fílm, pláce ín the frídge, ánd leáve for 8 hours or overníght
STEP 4 Once you’ve pláced your dough ín the frídge, táke the remáíníng 260g of vegán butter ánd pláce between two píeces of párchment páper or ínto á sándwích bág
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