Guest
0:00 Intro 4:38 Instructions 16:05 Results 18:10 Summary Ingredients Dough - 120 grams of sweetened plant-based milk (soy used here) - 1 pack (12-13 grams) of instant/dry yeast - 40 grams of vegan butter - 120 grams of water - 12 grams of salt - 50 grams of sugar - 450 grams of fine wheat flour (11-12 % protein content) Vegan butter layering - 240 grams of vegan butter (preferably over83-84 % fat content) Vegan wash for shiny look - 2 tablespoons of plant-based milk - 1 tablesoon of maple or agave syrup Instructions - Use a scale to measure the ingredients - Use a kitchen aid/proper dough mixer (preferably) 1. Add the plant-based milk and the yeast in a mixer. 2. Melt the vegan butter. 3. Add the water and the butter to the mixer. Start mixing. 4. Add the salt and the sugar gradually. 5. Add half of the flour, mix it in, then add the other half. 6. Mix until firm. Then mix for another ~ 8 minutes. 7. Put a lid on the dough and let rise in room temperature for 30 minutes. 8. Place the vegan butter for the butter layering in a plastic bag or use parchment paper to make out a rectangular shape (~ 20x25 cm). Place this in the fridge. 9. Check the dough. Fold it in on itself a couple of times. Place back under cover for another 30 minutes. 10. Check the dough and fold it again a couple of times. Place back under cover, possibly adding a tiny bit of water in the container to keep it humid. Let rest for two hours. The dough should rise to at least double size. 11. Get a roller, a suitable surface on a flat kitchen bench, and take the butter plate out of the frige. Flour up the surface, place out the dough and start rolling it out. The size sould be about double that of the butter layer. 12. Place the butter layer on one side of the dough. Fold the other part of the dough over, either all the way around and at least around the butter plate. 13. Roll out in the directions of the two sides with the least dough covering, enough to fold the dogh inwards to make three layers. Cover in plastic and place in the frige for 30 minutes. 14. Ready the surface again with flour. Start rolling out the layered dough to a rectangle about 3 to 1 in size. Do a 4-fold (the ends towards the middle and then a simple fold over). Wrap in plastic and put in the fridge overnight. 15. Ready the surface, place the dough and roll out to a rectangle ~ 0.5 cm / ~ 1/5 inch in thickness. 16. Cut out triangles with a pizza roller, about 12 to make the croissants regular sized. 17. Roll up the triangles. Make sure to place the rolled-up croissants with the tip/tail at the bottom. 18. Rise the croissants, either under plastic in room temperature for ~ 60 min or in an oven using hot air/convection option ~30-40 C / 86-104 F degrees for ~ 30 minutes. 19. Apply the shiny wash thoroughly over the croissants surfaces. 20. Bake the croissants using hot air/convection option at 180 C / 356 F for ~ 15 minutes. Take out and enjoy ! Pistachio cream:
