How to make Vegan Croissants (Easy Guide!)
Learn how to make the most perfect vegan croissants ever! So flaky, buttery, and light, you’d think these vegan croissants came from a bakery!
Did you know that vegan croissants actually don’t require all that much work? They’re actually shockingly simple in method and an absolute delight to enjoy!
Perfectly buttery, flaky vegan croissants do exist, and this recipe in particular guides you through step by step how to make croissants that are both egg free and dairy free for a wonderful vegan breakfast recipe (and go perfectly alongside my vegan cinnamon rolls or vegan brioche!).
Table of contents
- Croissant Ingredients & Substitutions:
- Can this vegan croissants recipe be made gluten-free?
- Overview: Step by Step How to Make Vegan Croissants from Start to Finish
- Can I make croissants in one day?
- Two Timelines for Making Croissants:
- Can I substitute coconut oil for vegan butter?
- Croissant variations:
- Watch how to make vegan croissants:
Croissant Ingredients & Substitutions:
- Flour: We’re using all purpose flour here to make our vegan croissants’ pastry dough. You can also use bread flour. Typically, croissants are made with pastry flour, but for beginners and vegan croissant bakers, you’ll yield a sturdier croissant with all purpose flour or bread flour. I am currently working on a gluten free version, so stay tuned!
- Sugar: You can use granulated sugar (I use Florida Crystals Organic for vegan) or coconut sugar.
- Quick Rise Yeast: I recommend using quick rise yeast over dry active yeast, as you skip a step in the dough making process.
- Salt: To balance the flavor.
- Dairy free milk: You can use your favorite dairy free milk here! I used soy milk personally, but almond milk, oat milk, or coconut milk work great here.
- Vegan butter: I used Miyoko’s vegan unsalted butter, and it’s the butter I recommend the most. You can use Earth Balance, but Miyoko’s will have the best result, as it is a European-style dairy-free butter, and croissants are typically made with European-style butter in general.
- Vegan “egg” wash: The vegan egg wash is a simple combination of maple syrup and soy milk!
Can this vegan croissants recipe be made gluten-free?
This recipe currently cannot be made gluten-free. However, I am working very hard on a gluten-free croissant recipe for you, so be sure to check here later (and have a peruse of the gluten free recipes we already have in case anything strikes your fancy in the meantime 😉 ).
Overview: Step by Step How to Make Vegan Croissants from Start to Finish
Please note that the full recipe instructions are found down below in the recipe card. However, we’re going to further explain the steps with photos as well (and be sure to watch the YouTube video here!).
The dough + beurrage:
The dough is quite easy and simple to make! I recommend using a stand mixer and dough attachment, but you can make the dough by hand with a wooden spoon and a mixing bowl, then kneading the dough with your hands.
Once the dough is made, we’ll focus on the buerrage , or butter layer. This portion of the method I learned from Sally’s Baking Addiction.
The butter should be room temperature here. I usually take the butter out to come to room temperature at the time of making the dough (then while the dough is chilling for a few hours, the butter will come to room temperature). For the butter layer, we’ll form a rectangle with the butter to be 7×10″. Please watch the YouTube video for how I do this to be super exact and simple.
When encasing our vegan butter in the dough in preparation for the laminations, we’ll roll the dough out to be 10×14″ (which is double the width of our butter layer). Place the length of the vegan butter block (10″) in alignment to the width of the rolled out dough (10″) and in the middle of the dough.
Then fold the dough over the butter and seal the edges. I prefer this method so that there’s one less side for the butter to potentially break out of while rolling and laminating.
First & Second Lamination:
I sometimes will do the first AND the second lamination directly following the butter encasing if my dough is still cold enough and not overworked. Otherwise, I’ll just do the first lamination, followed by the second lamination 30 minutes later (after resting the dough in the refrigerator).
The most important part of the laminations is that you’re exact in your rolling. Really try hard to get those right angles of the dough.
When laminating: There are a few different methods for laminating dough that many use; there’s the single fold, the letter fold, and the book fold.
I typically do the letter fold for the first lamination, followed by the book fold, then the letter fold for the third lamination. You can use a combination of the letter and book folds, which will yield the most amount of layers for your croissants.
Pro Tip: Use a silicone baking mat that has a ruler built into it. It will save you so much measuring, as you really want TIGHT corners for your croissants!
Third Lamination & Slicing the croissants
You’ll finish with the third lamination after resting the dough. Then we’ll rest it for either 2 hours or overnight (see the schedules below!).
The next part of the method I learned from Joshua Weissman. I absolutely loved this method for slicing and shaping the croissants, and so I thought to use it here as well.
We’ll roll out the dough too be about 10×20″. Then on one side of the 20″ side, you’ll make dash marks that are 4.5″ apart. On the opposite 20″ side, you’ll make the 4.5″ marks this time in the middle of the opposing side (see photos and video for better reference).
Then slice across the croissants, connecting the dots from one to the other to create triangles.
Rolling the croissants + baking:
Finally, we’ll roll the triangles of croissant dough and place them onto our baking sheet for the final rest, followed by the bake.
I recommend gently stretching the croissant dough to be about an inch longer. Then, at the base of the triangle, begin to roll the croissant tightly to the tip of the croissant. You can shape it Tobe a crescent shape, or simply place it as it is onto the baking sheet or baking tray.
Pro Tip: Be sure to place the tip of the croissant underneath the croissant so that our pastry dough doesn’t unroll while either proving or baking.
Then we’ll brush the tops of our croissants with vegan egg wash and allow them to rest in an area no warmer than 78F until doubled in size (about 1 hour). The reason being is that we don’t want the butter to warm too much, or it starts to pool out of our layers that we worked so hard for!
Give the croissants a final brush of vegan egg wash, then place them into the oven to bake until heavily golden on top.
Can I make croissants in one day?
I do not recommend making the croissants all in one day. It is a lot of resting and waiting time that really does span the better half of the day. The best option is to follow one of the timelines I’ve outlined below to make your vegan croissants.
However, if you’re up for the early wake up call and are okay with the dough not resting as much, then here’s a possible timeline to make these vegan croissants all in one day:
7:00 AM: Make the dough.
9:30 AM: Prepare the butter layer.
10:00 AM: Make the beurrage, followed by the first lamination.
10:30 AM: Make the second lamination.
11:00 AM: Make the third lamination.
1:00 PM: Shape the croissants.
1:30 PM: Prove the croissants.
2:30 PM: Bake the croissants.
3:00 PM: Serve and enjoy!
Two Timelines for Making Croissants:
7:00 PM: Make the dough.
8:30 AM: Prepare the butter layer. (bring the butter to room temperature a few hours before)
9:00 AM: Make the beurrage, followed by the first lamination.
9:30 AM: Make the second lamination.
10:00 AM: Make the third lamination.
12:00 PM: Shape the croissants.
12:30 PM: Proof the croissants.
1:30 PM: Bake the croissants, serve, and enjoy!
1:00 PM: Make the dough.
3:30 PM: Prepare the butter layer.
4:00 PM: Make the beurrage, followed by the first lamination.
4:30 PM: Make the second lamination.
5:00 PM: Make the third lamination.
7:00 AM: Place the dough onto the counter to rest for 30 minutes.
7:30 AM: Shape the croissants.
8:00 AM: Proof the croissants.
9:00 AM: Bake the croissants and enjoy!
Can I substitute coconut oil for vegan butter?
I do not recommend substituting coconut oil in place of vegan butter. The reason being is that coconut oil has a bit different chemistry than vegan butter (even though some vegan butters use coconut oil, it’s often in addition to another element). Coconut oil can soften quickly at room temperature, and harden quickly in the fridge.
This will make it near impossible to create the beautiful layers during the lamination process (and will ultimately result in broken dough).
You can easily alter the flavor of these vegan croissants during the rolling and shaping process of making the croissants! Here are some options to add in right as you roll the croissants:
- A piece of chocolate for vegan chocolate croissants
- 1 tbsp of vegan cheese spread onto the triangle of dough for vegan cheese croissants
- 1 tbsp of vegan pesto spread onto the triangle of dough for vegan pesto croissants
- A sprinkling of cinnamon sugar for cinnamon croissants
Watch how to make vegan croissants:
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!Print
Learn how to make the most perfect vegan croissants ever! So flaky, buttery, and light, you’d think these vegan croissants came from a bakery!
Vegan Croissant Dough:
- 4 cups (500 g) all purpose flour*
- 1 1/4 cup (300 mL) dairy free milk, cold
- 1/4 cup (50) granulated sugar
- 1 tbsp instant yeast*
- 1/2 tsp sea salt
- 1/3 cup (5 tbsp) unsalted vegan butter, room temperature
Beurrage (butter block):
- 350 g unsalted vegan butter, room temperature
- vegan “egg” wash (1 tbsp maple syrup + 1 tbsp soy milk)
- Please read the two options for time tables in the blog post. Read the blog post entirely before beginning and watch the video. Decide which part of the process you will leave for resting overnight.
- Prep: Measure out all ingredients for the dough first. Allow the vegan butter for the beurrage to sit at room temperature as you make the dough.
- Make the dough: In the bowl of a stand mixer with a dough hook or in a large bowl, whisk together the flour, granulated sugar, yeast, and salt. Add in the cold dairy free milk, and begin to mix on medium speed until a shaggy dough forms. Then add in the room temperature vegan butter from the dough ingredients, and mix again on medium speed until a smooth and slightly tacky dough forms (about 7-10 minutes). If making this by hand, it’s easiest to knead the dough here.
- Rest: Cover the dough and rest the dough in the fridge for 3 hours or overnight.
- 30 minutes before the dough is ready to shape, shape the beurrage layer: measure out a rectangle on a piece of parchment paper to be 7×10″. Fold along the lines to create creases for where you’ll put the butter. Spread the room temperature butter onto the parchment paper in the rectangle you’ve made, folding the paper to help keep the lines for the butter correct (see the video and blog post photos for reference). Once shaped into a rectangle, wrap the vegan butter completely in the parchment paper, and place in the fridge to slightly solidify for 30 minutes.
- First & Second Lamination: Remove the dough from the fridge, along with the butter block (it shouldn’t bee too solid; still flexible but not room temperature). Use the silicone baking mat with a ruler attached (or grab a ruler!), and lightly flour it, along with a large rolling pin.
- Encase the butter: Roll the dough out to be 10×14″ long. Try very hard to get neat, right angle corners. Place the butter block in the middle (the length of the butter rectangle will align with the width of the dough rectangle. Fold the end flaps of the dough over the butter to create what looks like a pamphlet (see video and photos). Seal the edges of the dough on the sides by pinching the dough together tightly.
- First lamination: Rotate the rectangle 90 degrees so that the width of the rectangle is perpendicular to you, and the length is parallel. Roll the dough out by first, gently pressing on the top of the dough with the rolling pin. Then gently roll the dough out to be 10×20″ rectangle. We’ll fold in thirds, or the letter lamination (see video and photos). If you notice that the dough is too warm and the butter is too warm, wrap the dough in parchment paper or plastic wrap and chill in the fridge for 30 minutes before doing the second lamination.
- Second lamination: Rotate the dough again 90 degrees, and roll the dough out again, gently pressing on the top of the dough with the rolling pin. Then gently roll the dough out to be 10×20″ rectangle. This time we’ll fold in the book lamination, folding the two ends towards the middle, then folding the dough in half (see video and photos). Cover the dough and rest it in the fridge for 30 minutes to 1 hour.
- Third Lamination: Roll the dough out to be another 10×20″ rectangle. Fold into thirds again for the letter lamination, then cover and rest in the fridge for 2 hours, or overnight.
- Cut the dough into triangles: When ready to shape the croissants, line two baking sheets with parchment paper. Roll the dough out to be about 10×20″ (it doesn’t need to be perfect here). Then mark the dough on one of the 20″ length sides in 4″ or 4.5″ intervals (4″ intervals will yield slightly smaller and more croissants). Then repeat the process on the parallel side, this time making the mark in the middle of interval on the opposite side (see video and photos. Essentially the 4″ interval on the second side starts 2″ into the 4″ interval on the first side). Next, connect the marks by using a pizza cutter and slicing from the top to the bottom to create a diagonal line, alternating between top and bottom to slice triangles. This will make 10-11 croissant triangles.
- Roll the croissants: From there, take one croissant triangle. Gently stretch it with your fingers to be about 1″ longer. Then starting at the base of the triangle, roll the dough tightly towards the tip. Place the rolled croissant onto the baking sheet with the tip underneath the croissant (tip is tucked down so that the croissant doesn’t unravel). Repeat for the remaining triangles, placing about 5 on each baking sheet.
- Rest: Brush the tops of the croissants with the vegan egg wash (save the rest for the second brushing). Cover the croissants in a clean dish towel or a piece of plastic wrap, and rest the croissants for 1-2 hours at room temperature (until doubled in size), but not near the stove (or else the butter will warm too much, and will leak from your croissants). While the croissants are resting, preheat the oven to 390F.
- Bake: Once rested, carefully brush the tops of the croissants again with the vegan egg wash. Then place the croissants into the oven to bake. Bake for 20-25 minutes, or until deeply golden brown on top.
- Enjoy! Remove from the oven, and allow the croissants to cool for 10 minutes. Then serve with coffee, tea, and fruit, and enjoy! Store any leftovers in an airtight container or bag for up to 2 days at room temperature or 5 days in the fridge (though best enjoyed that first day!).
Please read the full blog post for all tips and tricks!
Flour: Please check back for the gluten-free version!
Instant yeast: Please use instant yeast rather than dry active yeast, as it will help speed up the process while also preventing your butter from melting during the proofing stages.
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