Croissants v2.0

Of course it's croissant time; I'm home again and nothing calls to me more than layering sheets of dough and fake butter. I'm not sure whether it's stress relief or procrastination - I'll take anything to stop me thinking about the looming deadlines as well as provide me with the fuel needed when I feel ready to face the 9,000 words. Following on from the previous croissant endeavours which is a multi-day marathon, I wanted to amend the recipe to shorten the process therefore devouring can occur more promptly.

Vegan Croissants made in a day! Sculpted Buns


It worked.

Vegan Croissants made in a day! Sculpted Buns

In order to speed up the process without losing the precious layers of the croissants, prioritisation of chilling and folding is still high. Instead of cutting corners here, by reducing the initial time of the first bulk prove by proving in a warm environment, the dough's overnight slumber is reduced to a speedy 2 hour powernap.

However, the overnight chilled prove makes it substantially easier to incorporate the butter into the recipe due to the similarity of temperatures. By proving the dough in a warmer environment, there is a large difference in malleability making the croissants more susceptible to end up as a brioche-like roll. By placing the proved dough into the fridge for half an hour before knocking back and rolling brings the temperature down perfectly, allowing the dough and butter to unite lovingly. 

Vegan Croissants made in a day! Sculpted Buns

Vegan Croissants made in a day! Sculpted Buns

Following on, the fold-chill, fold-chill, fold-chill and fold-chill still occurs, making up the majority of the active time around the croissants however, this love and attention given to them will be reciprocated through the creation of their beautiful layers. After the final fold, rather than cold prove overnight, prove for 6 hours in the fridge. This is a vital one in order to really get those layers in place!

Afterwards, follow the typical protocol of shaping and the final prove before baking and scranning. Makes 14 ish. 

  • 400g strong white flour
  • 8g salt 
  • 40g caster sugar 
  • 114ml soy milk 
  • 114ml water
  • 7g yeast
  • 225g vegan butter block 

Put the flour, salt and 30g of the sugar in a bowl and mix to combine. Heat the soy milk and water until blood temperature and add 10g of sugar and the yeast. Leave this mixture for 10 minutes to get the yeast activated.

After, pour the liquid into the dry ingredients and knead for a good 10 minutes until smooth, silky and when pinched it feels like an ear lobe. Pop the dough into a greased bowl and over with a damp tea towel. Place into a mild warm oven (30c) and prove for 1 hour. After this has passed, put into the fridge for 45 minutes. 

Whilst the dough is proving in the fridge, slice the butter into 1cm pieces and arrange in a square like shape on some greaseproof paper. Cover with more greaseproof paper and using a rolling pin, press all the pieces together and shape the butter into a 18cmx18cm square. Place back into the fridge.

Remove the dough from the fridge and thoroughly knock out all of the air. Dust a surface lightly and roll out to about 30cmx18cm. Let it rest for a minute or two. After, roll out a little more, to about 36cmx18cm. The aim is the have a rectangle 3 times the length of the butter square.

Remove the butter square from the fridge and place directly in the middle of the dough rectangle. Fold one side of the dough over the butter to the middle line of the butter and then fold over the other side. This is fold 1. You are encasing the butter in a dough blanket.

You should have a mid seam in the middle of the dough/butter complex. With this seam running vertically, use a rolling pin and gently roll the dough, making sure not to press to hard. Roll to about 40cm long (idek) and maintain the 18cm-25cm width.

Now, fold the dough into three, like folding a letter. This is fold 2. Grab the far end of the dough and fold it into the bottom third line of the dough and then fold over the end of the rectangle closest to you over the first bit. Tidy up the edges with a sharp knife. Place this back onto the baking tray, cover with some old cling and chill in the fridge for 1 hour.

After the hour, removes from the fridge and leave for 5 minutes. Place back onto the surface and roll out gently until around 36cm-40cm in length and again, 18cm-25cm in width. This is going to be fold 3. Fold both far ends into the centre to make another mid seam, such as fold 1. Now, just like a book, fold over one side of the dough like a page onto the other. Tidy up the edges with a sharp knife. Place back onto the baking tray and chill again for 1 hour.

After 1 hour in the fridge, remove and leave for 5 minutes. Place back onto the surface and roll out gently until around 36cm-40cm in length and again, 18cm-25cm in width. This is going to be fold 4 - the final fold. This fold is the same as fold 2, folding the dough into three, like folding a letter. Grab the far end of the dough and fold it into the bottom third line of the dough and then fold over the end of the rectangle closest to you over the first bit. Tidy up the edges with a sharp knife. Place this back onto the baking tray, cover with some old cling and chill in the fridge for 4-6 hours. 

Remove the dough from the fridge and leave for 15 minutes at room temperature. Place back onto the surface and roll out gently until around 36cm-40cm in length and again, 18cm-25cm in width. Again, tidy up the edges with a sharp knife. Now, using that knife, cut the dough into 6 isosceles triangles, you will have two half triangles at either side of the dough but squeeze together the straight edges to make another triangles. 

Using a firm hand, roll the triangles up from the base, pushing more than gently. Place the rolled baby onto the baking tray with the POINT UNDER THE MAIN BODY. Repeat with them all. Give them plenty of space. 

Cover with cling lightly and prove at room temperature until doubled in size, puffy and jiggly. This prove may range between 1.5 hours to 3 depending however, it's better to overprove than underprove them.

Nearing the end, preheat the oven to 190c. Uncover the croissants and give a wash of your choice - dairy free milk mixed with a little golden syrup, vegan double cream or if you aren't that way inclined, an egg yolk.

Bake for 18-24 minutes until deeply golden and glossy.

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