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.