butter-free vegan CROISSANTS

Plant-based organic croissants. Flaky, rich and "buttery" just like the original, only these are VEGAN! 

Ingredients

For the vegan butter:

• 50g cocoa butter

• 75ml neutral-tasting oil (eg. safflower-oil, sunflower oil, grape-seed oil, etc.)

• 50ml olive oil

• 25ml melted coconut oil

For the dough:

• 200g vegan butter (see above)

• 300g plain flour (+more for dusting)

• 125-150ml water

• 1 tbsp. apple cider vinegar

• 1 tsp. sea salt

Method

To make the vegan butter:
1. Melt the cocoa butter in a double-boiler, then add the coconut oil and wait until it melts as well. Add the other oils and mix well. Take the melted oil off the heat and let it cool until it turns creamy white and is starting to firm up. 

2. Using an electric beater whip up the oil until it's airy and fluffy. 

3. Set it aside to cool until it's firm, then place it into a sealable container and keep it in the fridge. 

To make the dough:
1. Butter dough: Combine 200g of the vegan butter with 60g of flour and a pinch of sea salt and quickly knead it to combine. Form it into a square and place in the refridgerator to chill. 

2. Dough: Combine the remaining flour (240g) with the water, a pinch of sea salt and vinegar and knead to form a silky dough. From into a ball and place in the refridgerator to chill.

3. Roll out the dough into a rectangle approx. 1/4 inch thick, on a generously floured surface, then place the butter dough in the middle of it. First fold the short sides over the butter dough, then fold over the long sides. Make sure the butter dough is completely wrapped in the dough. Place in the refrigerator for 30 minutes to chill.

4. Roll out the dough into an even rectangle approx. 1/4 inch thick, on a generously floured surface. Fold the dough by folding the long sides of the rectangle to meet each other in the center, then folding all that in half. Now fold it again by folding the short sides to meet in the center. Again place the dough in the refrigerator for 30 minutes to chill. 

5. Roll out the dough into an even rectangle, approx. 1/4 inch thick on a generously floured surface. Fold into 1/4, by folding the short sides to meet in the center, then folding all that in half. Place in the fridge overnight (about 8 hours) to chill.

6. To make the croissants, roll the dough out into an even rectangle approx. 1/8 inch thick, on a generously floured surface, then cut it into 4 long-sided rectangles. Cut the rectangles into even triangles by cutting each rectangle from one diagonal corner to the other. Now you should have 8 "long" triangles. 

7. Starting at the base of the triangle roll each of the triangles into a croissant, tucking the tip of the triangle underneath if possible to hold it tight.

8. Place on a tray lined with parchment paper and let proof at room temperature for about 20-30 minutes.

9. Bake at 150 C for 30 minutes or until golden. 

Enjoy plain, with jam or any other of your favorite spreads.