Low Sodium Vegan Croissants

Total time11 hr 50 min

Prep time1 hr 30 min

Cook time20 min

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Ingredients

8 servings

For the dough (détrempe)

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 standard 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 95–100°f (35–38°c)
2 tbsp vegan butter, softened

For the butter block (beurrage)

1 cup (2 sticks / 225g) vegan butter, cold

For the wash

2 tbsp plant-based milk
1 tsp 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 the 2 tbsp softened vegan butter. Mix on low speed for 2 minutes until a shaggy dough forms, then increase to medium and knead for 4–5 minutes until the dough is smooth and pulls cleanly from the sides of the bowl. The dough should be slightly tacky but not sticky.
2
Shape the dough into a flat rectangle, wrap tightly in plastic wrap, and refrigerate for at least 1 hour and up to overnight.

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