Veggie Crossants is egg free veg recipe. Made with dairy-free butter and pastry flour, these are just like the croissants we used to eat.

  • Prep Time: 11 hours
  • Cook Time: 25 minutes
  • Total Time: 11 hours 25 minutes

Ingredients of Veggie Crossants

  • 2 ½ tsp active dry yeast
  • 1 1/4 cup vanilla almond milk 
  • ¼ cup caster sugar
  • 3 cups pastry flour
  • ½ tsp salt
  • 1 cup vegan butter 

How to make Veggie Crossants

  1. Heat the almond milk for few seconds.
  2. Put the active dry yeast in almond milk and mix .
  3. The yeast must foam in order for the croissants to turn out. If the yeast does not foam try again.
  4. Pour the rest of the almond milk into the bowl with the caster sugar and mix in mixer.
  5. Sift the flour in another bowl. Slowly add the flour to the almond milk-yeast mixture in quarter cup increments.
  6. The dough is ready when it looks soft and sticky.
  7. After the dough appears soft and sticky, add the salt and mix to combine.
  8. Sprinkle some flour to a a plate that is dusted with about 1 tbsp of flour. Dump the dough onto the floured surface and kneed for two minutes.
  9. Place the dough on the plate and cut an X into the top of the dough.
  10. Let the dough rest in the fridge for at least one hour.
  11. Now beat the butter until it is completely smooth. Now beat in 2 tbsp of the flour.
  12. Put the butter on the floured surface and shape it square.
  13. Wrap the butter-flour mixture in plastic wrap and place it in the fridge to cool for 1 hour.
  14. after removing the dough, get ready to roll out this dough.
  15. Roll your dough into a large square.
  16. Place the butter block in the center of the dough and fold in each of the petals.
  17. Now roll the dough into an 18 by 10 rectangle.
  18. Fold the first third of the dough over, following by the second third. Lightly roll the dough to make sure the layers stick together.
  19. Put the dough back in the fridge for one hour.
  20. Remove the dough from the fridge and roll it back out into another long rectangle. Do another tri-fold and set that dough back into the fridge for overnight.
  21. Take the dough out of the fridge and roll it out into a rectangle that is ten inches long and as wide as you can roll it out.
  22. Cut the dough into triangles that have a base of approximately four to five inches, depending on how large you want your croissants.
  23. Take the triangles and slightly stretch them out. Starting from the widest side of the triangle, roll the triangles into crescent shapes.
  24. Transfer the croissants into ovan.
  25. Let croissants double in size in two hours.
  26. Preheat the oven to 400°F .
  27. Bake the croissants for ten minutes at this temperature.
  28. Croissants are ready to serve.