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