Capsaicin Free Vegan Chocolate Croissants
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Learn more →Ingredients
8 servings
For the dough
- 3 cups all-purpose flour, plus more for dusting
- 2 ¼ tsp instant yeast (1 packet)
- 3 tbsp organic cane sugar
- 1 ½ tsp fine salt
- 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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