Who doesn’t love a finely baked croissant no matter where it’s originated from? It’s not easy to fulfill the croissant yearning when for a vegan. The famous chef Alexis Gauthier did the magic and brought the vegan croissant recipe from plant-based Mecca Gauthier Soho.
This week CafeOn queued up this easy and quick vegan croissant recipe for you to make at home within no time.Â
Ingredients
- White flour, 500g
- Table salt, 10g
- Caster sugar, 50g
- Vegan spread, 125g (or, dairy-free butter)
- Plant-based yoghurt, 125g (soy yoghurt)
- Plant-based milk, 125g (soy milk)
- Fresh yeast, 25g (mixed with soy milk for 5 mins in 20ml)
- Soy milk, 100ml
- Maple syrup, 100ml
- Baking parchment
Method
- Preheat oven to 180℃.
- Put the flour, table salt, sugar, yogurt, vegan spread, soya milk in the bowl of a stand mixer.
- Start the mixer at speed 2 or 3, ensuring that all the ingredients get mixed nicely together.
- After 3 minutes at speed 2 to 3, add the yeast and spin for another 3 minutes.
- You might have to add a couple of extra spoons of white flour so that the dough gets a perfect elastic texture. Not too wet and not too dry.
- Let the dough rest for 2 hours.
- Pin-roll the dough to about 5mm thick.
- Cut triangles and start rolling them into croissant shapes.
- Brush them with the soya-maple mix and place them on a tray lined with baking parchment.
- Bake for 10 minutes, depending on the size of the croissants. Remove when they’re golden brown.
- Now let it sit and eat when ready!
For more recipes like this, keep an eye on WhatsOn Tasty @ CafeOn.
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