Discover these unbelievably soft vegan croissants that stay fresh for days! Made without dairy or eggs, filled with plant-based cream (or jam/nuts for variation). Perfect for sweet OR savory versions!
π Why You'll Love This Recipe:
β 100% dairy-free & egg-free (ideal for fasting/vegan)
β Incredibly flaky yet soft texture (stays fresh!)
β Customizable fillings (sweet or savory options)
β Uses simple pantry ingredients
π Ingredients:
DOUGH:
200+250ml water
30g fresh or 8g dry yeast
1 tbsp sugar
700g all-purpose flour (+extra for kneading)
50+20+50ml oil
200g margarine
FILLING:
Vegan custard cream (or jam/nuts for variation)
π Full written recipe: https://domacirecepti.net/posni-kroasani-sa-kremem/
π΅ Background music: https://share.uppbeat.io/unone93k31u5
π¬ Tried this? Tag @domaci_recepti or comment below!
π Subscribe for more vegan pastries: [Channel Link]
π’ Share with baking friends!
π Connect:
β’ Blogs: https://domacirecepti.net | https://brzikolaci.com
β’ FB: https://www.facebook.com/NajboljiDomaciRecepti
β’ IG: https://www.instagram.com/domaci_recepti/
β’ Pinterest: https://pinterest.com/domacirecepti/
#VeganCroissants #DairyFreePastry #EgglessBaking #FastingFood #HomemadeCroissants #VeganDessert
π Why You'll Love This Recipe:
β 100% dairy-free & egg-free (ideal for fasting/vegan)
β Incredibly flaky yet soft texture (stays fresh!)
β Customizable fillings (sweet or savory options)
β Uses simple pantry ingredients
π Ingredients:
DOUGH:
200+250ml water
30g fresh or 8g dry yeast
1 tbsp sugar
700g all-purpose flour (+extra for kneading)
50+20+50ml oil
200g margarine
FILLING:
Vegan custard cream (or jam/nuts for variation)
π Full written recipe: https://domacirecepti.net/posni-kroasani-sa-kremem/
π΅ Background music: https://share.uppbeat.io/unone93k31u5
π¬ Tried this? Tag @domaci_recepti or comment below!
π Subscribe for more vegan pastries: [Channel Link]
π’ Share with baking friends!
π Connect:
β’ Blogs: https://domacirecepti.net | https://brzikolaci.com
β’ FB: https://www.facebook.com/NajboljiDomaciRecepti
β’ IG: https://www.instagram.com/domaci_recepti/
β’ Pinterest: https://pinterest.com/domacirecepti/
#VeganCroissants #DairyFreePastry #EgglessBaking #FastingFood #HomemadeCroissants #VeganDessert
Category
π οΈ
LifestyleTranscript
00:00Hello everyone and welcome! In today's video we're making sweet vegan croissants.
00:08Look how soft and delicate they turn out. We'll start by crumbling 30 grams of fresh
00:20yeast into a small bowl or you can use 8 grams of dry yeast. Add one heaped tablespoon of sugar.
00:30Then pour in 200 ml of warm water. Mix well and let rest for 10 minutes to activate the yeast.
00:39While waiting measure 700 grams of flour into a mixing bowl. Add a teaspoon of salt and mix thoroughly.
00:47Pour in 250 ml of water.
00:5750 ml of vegetable oil.
00:59And the activated yeast.
01:13Stir everything with a wooden spoon.
01:2550 ml of vegetable oil.
01:30Scrape excess dough from the spoon. Then begin folding the dough.
01:36The dough will still be sticky and not fully combined.
01:42Dust with a pinch or two of flour if needed.
01:44When the dough is almost fully combined, pour over 20 ml of oil.
01:57Lightly oil your hands, turn the dough and continue kneading.
02:06Once the dough absorbs most of the oil, leave some oil on the sides to prevent sticking.
02:11Cover with a cloth and let rest for 30 minutes.
02:18Transfer the rested dough to a floured surface and knead briefly.
02:30Make the dough in the dough.
02:34Shape into a circle, dusting underneath with flour to prevent sticking.
02:42Now divide the dough into 12 equal portions.
02:44Lightly oil your hands, dipping them in oil first.
03:00Shape each portion into a small ball.
03:06Lightly oil your work surface and place the first ball down.
03:09Repeat until all dough is shaped.
03:28Cover the dough balls with a cloth and let rest for 5 minutes.
03:34Dip 2-3 fingers in oil and lightly grease the work surface.
03:37Use just enough oil to prevent sticking without making it slippery.
03:44Arrange the dough balls side by side.
03:58If the dough sticks to the rolling pin, lightly oil the pin.
04:03Shape each portion into a rectangle.
04:13Repeat with all portions.
04:24Brush each portion with softened margarine.
04:35Use margarine for this vegan version or butter if non-vegan.
04:45Roll each portion into a cylinder.
04:47Place the rolls on a floured tray.
05:13Then dust lightly with flour.
05:14Cover with plastic wrap and set aside while preparing remaining dough.
05:34You'll need 200g of margarine to brush all portions.
05:38Arrange the rolls dust with flour to prevent sticking to the plastic.
05:49Cover with cling and freeze for 30 minutes.
05:54Remove from freezer and work with one roll at a time on your surface.
06:01Roll each one out with a rolling pin.
06:03Freezing firms the margarine to prevent leaking during rolling.
06:16They should look like this.
06:22Arrange in a baking tray and score each roll.
06:25Cover with cloth and let rise in a warm place for 30 minutes.
06:33If no warm spot, preheat oven to 30 degrees Celsius and proof there for 30 minutes.
06:40They're ready to bake when they jiggle like this.
06:47Brush with vegan mayonnaise for this vegan version.
06:50For non-vegan, use egg yolk mix with one tablespoon milk.
06:59Be gentle. They're very delicate now.
07:08Prepare coarsely ground walnuts or hazelnuts.
07:11Preheat oven to 200 degrees Celsius and bake the croissants.
07:35Croissants are done.
07:36Bake for 25 to 30 minutes, depending on preferred doneness.
07:49They'll be relaxed.
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