🥐 Vegan Croissants (No Milk/Eggs) - Soft Like Cotton! Flaky Dairy-Free Recipe - video Dailymotion

DomaciRecepti.net

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!  🌟 Why You'll Love This Recipe: ✔ 100% dairy-free & egg-free (ideal for fasting/vegan) ✔ Incredibly flaky yet soft texture (stays fresh!) ✔ Customizable fillings (sweet or savory options) ✔ Uses simple pantry ingredients  📝 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)  📖 Full written recipe: https://domacirecepti.net/posni-kroasani-sa-kremem/  🎵 Background music: https://share.uppbeat.io/unone93k31u5  💬 Tried this? Tag @domaci_recepti or comment below!  🔔 Subscribe for more vegan pastries: [Channel Link]  📢 Share with baking friends!  🌐 Connect: • Blogs: https://domacirecepti.net | https://brzikolaci.com • FB: https://www.facebook.com/NajboljiDomaciRecepti • IG: https://www.instagram.com/domaci_recepti/ • Pinterest: https://pinterest.com/domacirecepti/  #VeganCroissants #DairyFreePastry #EgglessBaking #FastingFood #HomemadeCroissants #VeganDessert

Transcript

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.

07:53TowelinVER 3 years back.

07:53They're sold to 50 mg at shoulder than Bestzeń.

08:12The green tackling modifications they decide to be seen in their own feast.

08:16At the same time, we QUEENS suit all white peps...

🥐 Vegan Croissants (No Milk/Eggs) - Soft Like Cotton! Flaky Dairy-Free Recipe

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