Step 1

In the bowl of a stand mixer, proof yeast in water for 10 minutes until foamy. Meanwhile, combine dry ingredients.

Step 2

Add dry ingredients and 6 tablespoons softened vegan butter to yeast and mix with paddle attachment until dough comes together in one mass.

Step 3

Switch to dough hook attachment and knead on medium speed for 6-10 minutes until dough is completely smooth and elastic. Dough should bounce back when poked gently. You can use the windowpane test to see if the dough is sufficiently kneaded: rip off a small piece of dough and try to stretch it out thin enough to see light through. If it tears before you can stretch it, keep kneading to develop the gluten further.

Step 4

Transfer dough to an oiled bowl, cover and allow to rise in a warm place for 1-2 hours. Exact time will depend on the temperature in your home, but the dough should somewhere between double and triple in size.

Step 5

Punch down the dough and turn out onto your counter. Fold it into a rectangular shape. Exact dimensions aren’t important; this will just help us roll it out in a rectangle later. Wrap the dough in plastic, or place it in a sealed container and refrigerate overnight to cold ferment.

Step 6

Shape the remaining 1 cup of softened butter into a square about 6″x6″. You can use either a sheet of parchment, or place the butter in a small sandwich bag, press out the air, and use your hands or a rolling pin to roll out the butter to the shape of the bag. Refrigerate the shaped butter overnight.

Step 7

The following day, turn dough out onto a lightly floured surface and roll it out into a large rectangle, roughly 8″x16″. (Exact measurements aren’t important; it just needs to be slightly larger than twice the length of the butter slab.) Place the butter slab on one side, leaving a border, then the rest of the dough over to envelop the butter. Pinch around the edges to seal in the butter tightly.

Step 8

Roll dough out to roughly 24″x9″ (again, this measurement is just a guideline) and perform a double turn: Fold both ends of the dough into the center, then fold in half again to create 4 layers. Chill dough for 15-20 minutes before proceeding. This will keep the butter firm and allow the gluten to relax a bit.

Step 9

Roll the dough out again to 24″x9″ and perform another double turn. Cover dough and refrigerate for 1 hour to allow the gluten to fully relax.

Step 10

Cut the dough in two and work with half at a time, leaving the rest in the refrigerator.

Step 11

Lightly dust your work surface with flour and roll dough out to roughly 18″x9″ and use a sharp knife to cut into triangles (for classic croissants) or rectangles (for pains au chocolat). For medium-sized croissants, cut each sheet of dough into thirds (6″ x 9″ rectangles). Then cut each rectangle diagonally, corner-to-corner, to create 6 triangles. Repeat with the other half of  the dough for 12 croissants total.

Step 12

Cut a small slit at the base of each triangle and roll your croissant, pushing outward gently with your palms while rolling to elongate the croissant.

Step 13

Place on a lined baking tray with the point or seam of the croissant on the bottom.

Step 14

Optionally, you can whisk together 1 tablespoon agave or maple syrup with 2 tablespoons plant milk to make a vegan egg wash substitute. Lightly brush the croissants with this mixture to help them achieve a glossy finish. (Reserve the extra; you will brush them one more time before baking.)

Step 15

Allow croissants to rise at room temperature for 1-2 hours, until at least doubled in size.

Step 16

Preheat oven to 400°F toward the end of the rising time. Brush your croissants once more with the egg wash mixture if you’re using it.

Step 17

Bake croissants for 10 minutes at 400°F, then lower the temperature to 350°F and bake for another 12-15 minutes. Croissants should be golden brown.

Step 18

Allow the croissants to cool on the baking tray for about 5 minutes before transferring to a wire cooling rack.

Step 19

These are best served warm, whether fresh from the oven or reheated slightly in a microwave or toaster oven. Store in an airtight container for up to 5 days at room temperature. These also freeze and defrost well.