How to make VEGAN CROISSANTS | Dairy Free | I made Anna Olson's Croissant Recipe VEGAN!

#croissant #veganbaking #bread
In this video, I took Anna Olson's croissant recipe and made it VEGAN! Anna Olson is a professional baker over on the Oh Yum KZbin channel. She has amazing recipes that I want to try but felt I couldn't because they aren't vegan. So, I thought I'd try to make vegan substitutions and give them a whirl. They did NOT disappoint! These croissants came out fantastically! They are light, airy, and chewy. They would make the perfect crois-sandwich! Or, the perfect accompaniment to your morning coffee. They're much easier than you'd imagine, but give yourself plenty of time to make them. They take time, but not a lot of hands-on time. Most of the time is spent letting the dough ferment and develop their rich, buttery flavor. To make them, you'll need:
3 ½ cup (525 g) all-purpose flour
1 cup (250 ml) water, room temperature
½ cup (125 ml) plant-based milk (oat, soy, or cashew)
5 Tbsp (62 g) sugar
1 pkg (2 1/4 tsp/8 g) active dry yeast
1 tsp salt
2 Tbsp (30 g) plant-based butter, at room temperature
1 cup (225 g) plant-based butter, at room temperature
Here's the link to Anna's recipe and channel: • Professional Baker Tea...
00:00 Intro
01:37 Mixing the dough - first rise
03:24 Prepare the butter square (beurrage)
04:11 Dough - first rest
04:37 Wrap the butter in dough
05:31 First roll out/fold (Book Fold)
07:29 Second Fold (Tri-fold)
09:18 Third Fold (Tri-fold)
10:24 Cut and Roll
14:06 Bake
14:16 Outro

[@cheerfulrunner31]

Wow, Maggie! I admire your patience (and hands) - thank you.

[@MaggiesMusings]

They do take time. But, most of that time is just letting the dough rest. It's probably only about an hour's worth of 'hands'-on work ;)

[@ObviousMediaYT]

Your lovely hands just dance on the dough!

[@MaggiesMusings]

Says she with the same Hungarian hands...XOXO