Low Sodium Vegan Chocolate Croissants

Total time9 hr 50 min

Prep time1 hr 30 min

Cook time20 min

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Ingredients

8 servings

For the dough

3 cups all-purpose flour, plus more for dusting
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 ¼ tsp instant yeast (1 packet)
3 tbsp organic cane sugar
1 ½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup plant-based milk, warmed to 110°f (43°c)
2 tbsp vegan butter, melted and cooled

For the butter block

1 cup (2 sticks / 225g) vegan butter, cold
2 tbsp all-purpose flour

For the filling

4 oz vegan chocolate, broken into 16 pieces (2 pieces per croissant)

For the wash

2 tbsp plant-based milk
1 tbsp maple syrup

Instructions

1
In the bowl of a stand mixer fitted with the dough hook, combine the flour, instant yeast, sugar, and salt. Add the warmed plant-based milk and 2 tbsp melted vegan butter. Mix on low speed for 2 minutes until a shaggy dough forms, then increase to medium and knead for 5 minutes until the dough is smooth and pulls away cleanly from the sides of the bowl.
2
Shape the dough into a flat rectangle, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or overnight.

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