Small-Batch Vegan Croissants (Inspired by Claire Saffitz)
Small-Batch Vegan Croissants (Inspired by Claire Saffitz)
SI
SilkyCracker1752
These vegan croissants capture the flaky, buttery spirit of classic French patisserie—minus the dairy! By using vegan European-style butter and cold oat milk, you’ll achieve those signature layers and a tender crumb. The small-batch approach is perfect for home bakers, minimizing waste while maximizing results. The dough’s careful lamination, inspired by Claire Saffitz’s method, ensures a crisp exterior and an airy, honeycomb interior. Perfect for a cozy breakfast or an elegant brunch, these croissants are best enjoyed warm from the oven with your favorite jam or vegan spread.
Ingredients
Instructions
  1. In a large mixing bowl, combine the flour, sugar, yeast, and salt. Stir to blend.
  2. Add the cold oat milk and mix until a shaggy dough forms. Turn out onto a floured surface and knead briefly to bring together. Shape into a rectangle, wrap in plastic, and refrigerate for 30 minutes.
  3. Meanwhile, place the cold vegan butter between two sheets of parchment. Pound and roll into a 6x6-inch (15x15cm) square. Keep chilled.
  4. On a floured surface, roll the chilled dough into a 9x9-inch (23x23cm) square. Place the butter square in the center at a 45° angle so it looks like a diamond inside the square. Fold the dough corners over the butter to completely encase it. Pinch edges to seal.
  5. Roll the dough into a 14x7-inch (35x18cm) rectangle. Fold the dough into thirds like a letter. Rotate 90°, roll out again, and repeat folding. Wrap and refrigerate for 30 minutes. Repeat this roll-fold-chill process two more times (3 turns total).
  6. Roll the dough into a 14x8-inch (35x20cm) rectangle, about 1/4 inch thick. Cut into 4-6 triangles. Working one at a time, gently stretch each triangle and roll up from the wide end to the tip. Curve ends inward to form a crescent shape. Place on a parchment-lined baking sheet.
  7. Loosely cover and proof at room temperature until puffy and slightly jiggly, 1.5-2 hours. Preheat oven to 400°F (205°C). Brush croissants with a bit more oat milk. Bake 16-20 minutes until deep golden brown and crisp. Cool slightly before serving.