Vegan Croissant

Instructions

In a large mixing bowl, combine the water, yeast and sugar then add the flour, salt and 100g of butter and knead until a dough forms. Cover the dough in clingfilm and pop in the refrigerator over night.

Place the remaining butter (260g) into a sandwich bag or between two pieces of baking paper and roll out using a rolling pin. Once you have a square of butter, wrap in clingfilm and place in the refrigerator until the dough is ready.

Remove the dough from the refrigerator, lightly dust a clean work surface with flour, roll out the dough into a rectangular shape and place the refrigerated butter in the middle. Fold the ends of the dough to meet in the middle, push the edges of the dough together to seal the butter inside and starting from the middle of the dough, roll out the pastry into a long rectangle.

Take one end of the dough, fold two thirds of the way down, take the other end and fold it on top. You should be left with a square shape. Wrap in clingfilm, place in the refrigerator for an hour then place the dough so the folded end is on your left.

Roll out the dough into a long rectangle shape, and repeat the folding process, wrap in clingfilm, place in the refrigerator for half an hour and repeat this process one more time leaving the dough in the fridge for an hour this time.

Roll the dough out one last time, cut out triangle shapes (4 inch wide and 8 inch high), roll the triangle from the base to the end, turn the corners and repeat for the remaining dough.

Place the croissants on to a baking tray lined with baking paper, leave to rise for an hour then pre heat the oven to 180C, brush the croissants with milk and bake for 20 minutes or until golden brown and cooked through.