I spent three days making these. THREE. And I’d do it again tomorrow for the lamination alone (we’re talking real bakery layers here, no skimping).
Vegan croissants with a maple wash on top because butter isn’t invited to this party. The fridge time is the hardest part and honestly? Worth every minute.
Best Vegan Butter for Lamination
- Pick vegan butter with HIGH FAT CONTENT (80%+)…. Miyoko’s is the top choice, but Flora Plant and Melt Organic also work well
- Skip spreads too soft or oily…. water seeps into the dough and ruins your layers
- Target 60-65°F when working…. firm enough to hold shape, pliable enough to roll without cracking
- Pound butter into a 6-inch square between parchment before chilling (rolling pin works fine)
- Work in a cool kitchen…. heat destroys lamination, period
- If butter softens mid-fold, chill for 10 minutes (patience pays off in flakes)
Bottom line: keep your vegan butter cold, work efficiently, and never let it melt into the dough…. gorgeous honeycomb layers happen when you nail the temperature.
How to Nail the Folding Technique
Keep that butter COLD and that dough CHILLED, or you’ll end up with a greasy mess instead of flaky layers. Work fast and roll gently to avoid pressing the butter into the dough (you want distinct layers, not mush).
First fold: roll to 24×9 inches, then fold into thirds like a letter. Wrap and rest in the fridge for one full hour, because the chill relaxes the gluten and keeps the butter firm, which is non-negotiable for clean layers.
Second fold is a book fold, roll to 24×9 inches, bring both short ends to the center, then fold in half. One more hour of chilling, and you’re ready to shape…. don’t skip the rest periods or you’ll lose that honeycomb interior!
Make-Ahead & Freezing Tips
- FREEZE SHAPED CROISSANTS before the final rise…. wrap tightly in plastic, then foil, freeze up to 4 weeks.
- BAKE FROM FROZEN at 375°F for 25-30 minutes (no thaw needed, brush with that milk-maple wash first).
- FREEZE BAKED CROISSANTS in an airtight container up to 2 months…. reheat at 350°F for 5-8 minutes.
- PAUSE THE PROCESS at any chill step…. more cold rest = more flavor, trust me.
More Recipes You’ll Enjoy
- Strawberry Rhubarb Galette with Puff Pastry
- English Strawberry Scones
- Tasty Blueberry Biscuits
- Eggless Strawberry Scones
- Strawberry Yogurt Scones
- Mouthwatering Croissant Quiche
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3400
- Protein: 40-48 g
- Fat: 145-160 g
- Carbohydrates: 430-460 g
Ingredients
For the dough:
- 2.25 packets yeast (I prefer Red Star Active Dry for a consistent rise)
- 1 cup water (warm to touch, ideally 105-110°F)
- 3.75 cups bread flour (I always use King Arthur for the higher protein content)
- 1/3 cup sugar
- 2 tsp salt
- 7 tbsp vegan butter (softened to room temperature)
- 1/2 tsp vanilla extract
For the lamination:
- 1.1 cups vegan butter (I use Miyoko’s Creamery for the best European-style fat content)
- flour
For the wash:
- 2 tbsp nondairy milk
- 1 tbsp maple syrup (adds a perfect golden-brown sheen)
Step 1: Mix and Knead the Dough
- 1 cup water
- 2.25 packets yeast
- 1/3 cup sugar
- 3.75 cups bread flour
- 2 tsp salt
- 7 tbsp vegan butter
Combine warm water (105-110°F) and yeast in a bowl and let sit for 5 minutes until foamy—this ensures your yeast is alive and active for a strong rise.
Add the sugar, bread flour, salt, and softened vegan butter to the yeast mixture.
Mix until a shaggy dough forms, then knead for 6-8 minutes until the dough becomes smooth and elastic.
I find that using higher-protein bread flour like King Arthur makes a real difference in the final texture and how well the dough holds the laminated layers.
Step 2: Proof and Chill
- dough from Step 1
- flour
Transfer the kneaded dough to an oiled bowl, cover with a damp cloth or plastic wrap, and let rise at room temperature for 1 hour until puffy.
After the rise, flatten the dough into a rough square shape and place it in a container.
Refrigerate for at least 2 hours, or preferably overnight—this cold rest makes the dough easier to work with and develops flavor.
Step 3: Encase the Butter
- 1.1 cups vegan butter
- dough from Step 2
- flour
While the dough chills, flatten the 1.1 cups of vegan butter into a 6-inch square between two pieces of parchment paper and refrigerate until firm but still pliable.
Remove the chilled dough from the fridge and roll it into an 8×16 inch rectangle on a floured surface.
Place the butter square in the center of the dough, fold the dough over to enclose it completely, and seal all edges by pressing firmly.
I use Miyoko’s Creamery vegan butter because it has the right fat content and plasticity to create those beautiful laminated layers—this is crucial for flaky croissants.
Step 4: Roll and Fold
- laminated dough from Step 3
Roll the butter-wrapped dough into a 24×9 inch rectangle, then fold it into thirds like a letter (fold one short end toward the center, then fold the other end over it).
Wrap in parchment and refrigerate for 1 hour.
Remove and repeat: roll to 24×9 inches again, but this time fold the two short ends to meet in the center, then fold the dough in half where they meet.
Wrap and chill for another 1 hour.
These folds create the hundreds of delicate layers that make croissants distinctive.
Step 5: Cut and Roll Triangles
- dough from Step 4
Roll the chilled dough into a 20×18 inch rectangle.
Using a sharp knife or pizza cutter, cut the dough into 10 triangles (you can cut the rectangle in half lengthwise, then cut each half into triangles).
Roll each triangle tightly from the base toward the point to create a crescent shape, tucking the point underneath.
Place croissants on a lined baking tray, cover loosely with plastic wrap, and let rise for 1-2 hours at room temperature until they’re visibly puffy and light.
Step 6: Glaze and Bake
- shaped croissants from Step 5
- 2 tbsp nondairy milk
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
Preheat your oven to 400°F.
While it preheats, whisk together the nondairy milk and maple syrup to create a shiny glaze.
Brush this mixture generously over each croissant for that perfect golden-brown sheen.
Bake at 400°F for 5 minutes to set the exterior, then lower the temperature to 350°F and continue baking for 20-25 minutes until the croissants are deep golden brown.
Cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.
The residual heat continues cooking the inside while the rack allows air to circulate underneath, ensuring crispy bottoms.
Mouthwatering Vegan Croissants
Ingredients
Method
- Combine warm water (105-110°F) and yeast in a bowl and let sit for 5 minutes until foamy—this ensures your yeast is alive and active for a strong rise. Add the sugar, bread flour, salt, and softened vegan butter to the yeast mixture. Mix until a shaggy dough forms, then knead for 6-8 minutes until the dough becomes smooth and elastic. I find that using higher-protein bread flour like King Arthur makes a real difference in the final texture and how well the dough holds the laminated layers.
- Transfer the kneaded dough to an oiled bowl, cover with a damp cloth or plastic wrap, and let rise at room temperature for 1 hour until puffy. After the rise, flatten the dough into a rough square shape and place it in a container. Refrigerate for at least 2 hours, or preferably overnight—this cold rest makes the dough easier to work with and develops flavor.
- While the dough chills, flatten the 1.1 cups of vegan butter into a 6-inch square between two pieces of parchment paper and refrigerate until firm but still pliable. Remove the chilled dough from the fridge and roll it into an 8×16 inch rectangle on a floured surface. Place the butter square in the center of the dough, fold the dough over to enclose it completely, and seal all edges by pressing firmly. I use Miyoko's Creamery vegan butter because it has the right fat content and plasticity to create those beautiful laminated layers—this is crucial for flaky croissants.
- Roll the butter-wrapped dough into a 24×9 inch rectangle, then fold it into thirds like a letter (fold one short end toward the center, then fold the other end over it). Wrap in parchment and refrigerate for 1 hour. Remove and repeat: roll to 24×9 inches again, but this time fold the two short ends to meet in the center, then fold the dough in half where they meet. Wrap and chill for another 1 hour. These folds create the hundreds of delicate layers that make croissants distinctive.
- Roll the chilled dough into a 20×18 inch rectangle. Using a sharp knife or pizza cutter, cut the dough into 10 triangles (you can cut the rectangle in half lengthwise, then cut each half into triangles). Roll each triangle tightly from the base toward the point to create a crescent shape, tucking the point underneath. Place croissants on a lined baking tray, cover loosely with plastic wrap, and let rise for 1-2 hours at room temperature until they're visibly puffy and light.
- Preheat your oven to 400°F. While it preheats, whisk together the nondairy milk and maple syrup to create a shiny glaze. Brush this mixture generously over each croissant for that perfect golden-brown sheen. Bake at 400°F for 5 minutes to set the exterior, then lower the temperature to 350°F and continue baking for 20-25 minutes until the croissants are deep golden brown. Cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely. The residual heat continues cooking the inside while the rack allows air to circulate underneath, ensuring crispy bottoms.