Living near a fantastic bakery has its perks, one of them being amazing croissants. But sometimes, I really want that fresh-baked experience at home, and even more, I want it to be vegan!
That’s where these vegan chocolate croissants come in.
They’re surprisingly achievable, even if you’re not a baking expert. And the reward? Warm, flaky, chocolatey goodness, straight from your own oven. Perfect for a weekend brunch, a special breakfast treat, or even a delightful dessert.
Recipe Overview: Vegan Chocolate Croissant
These are all about that classic croissant experience, but completely plant-based. We’re talking flaky layers, a rich buttery flavor (without the actual butter!), and a decadent chocolate filling.
Think of them as a special treat, perfect alongside a cup of coffee or hot tea.
They’re impressive enough for guests but simple enough for a cozy morning at home.
You can also serve this with fresh fruit, a dollop of vegan whipped cream, or even a sprinkle of powdered sugar.
Detailed Ingredients for Vegan Chocolate Croissant
Here’s what you’ll need to gather. I’ve added some notes to help you out:
- All-Purpose Flour: 3 cups (plus a little extra for dusting). Regular all-purpose flour works perfectly here.
- Granulated Sugar: ¼ cup. This adds just a touch of sweetness to the dough.
- Instant Yeast: 2 ¼ teaspoons (1 standard packet). Make sure your yeast is fresh for the best rise.
- Salt: 1 teaspoon. Don’t skip this – it enhances the flavors!
- Vegan Butter: 1 cup (2 sticks), cold and cut into cubes. I recommend using a high-quality vegan butter block, not the spreadable kind from a tub. Miyoko’s Kitchen Cultured Vegan Butter is a great option.
- Plant-Based Milk: 1 cup, cold. I usually use unsweetened almond milk, but soy or oat milk works well too.
- Vegan Chocolate: 4 ounces, chopped. You can use vegan chocolate chips or a chopped-up chocolate bar. Look for one you enjoy eating on its own!
- Plant-Based Milk (for brushing): 2 Tablespoons.
- Coarse sugar (optional): for sprinkling before baking.
Substitutions:
- If you don’t have instant yeast, you can use active dry yeast. Just make sure to proof it first in a little warm plant-based milk with a pinch of sugar.
- For the chocolate, feel free to get creative! Dark chocolate, milk chocolate (vegan, of course!), or even a mix of both would be delicious.
Step-by-Step Instructions for Perfect Vegan Chocolate Croissants
Let’s break this down into manageable steps. Don’t be intimidated – it’s easier than you think!
1. Make the Dough: In a large bowl, whisk together the flour, sugar, yeast, and salt.
2. Cut in the Butter: Add the cold, cubed vegan butter to the flour mixture. Use a pastry blender or your fingers to work the butter into the flour until it resembles coarse crumbs. You want small pieces of butter throughout – this is what creates those flaky layers!
3. Add the Milk: Gradually add the cold plant-based milk, mixing until a shaggy dough forms. Don’t overmix!
4. Chill the Dough: Form the dough into a rectangle, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or preferably overnight. This is crucial for developing the gluten and making the dough easier to work with.
5. First Roll and Fold: On a lightly floured surface, roll the chilled dough into a large rectangle (about 12×18 inches). Fold the dough into thirds, like a letter. Then, rotate the dough 90 degrees, and roll it out again into a large rectangle. Fold into thirds again. This process is called “lamination” and it’s what creates all those amazing layers.
6. Second Chill: Wrap the dough tightly in plastic wrap and chill for another 30 minutes.
7. Second Roll and Fold: Repeat the rolling and folding process (step 5) one more time.
8. Third Chill:. Wrap and chill for another 30 minutes.
9. Roll and Cut: Roll the dough out to about a 1/4 inch thickness. Use a sharp knife or pizza cutter to trim the edges and create a large rectangle. Then, cut the rectangle into long triangles.
10. Add Chocolate: Place a small amount of chopped vegan chocolate at the base of each triangle.
11. Roll into Croissants: Starting at the base, carefully roll up each triangle towards the point. Place the rolled croissants on a baking sheet lined with parchment paper, with the point tucked underneath to prevent unrolling.
12. Proof: Cover the croissants loosely with plastic wrap and let them rise in a warm place for about 1-1.5 hours, or until they are puffy and almost doubled in size.
13. Preheat Oven: Preheat your oven to 375°F (190°C).
14. Brush and Bake: Brush the tops of the proofed croissants with a little plant-based milk and sprinkle lightly with course sugar. Bake for 18-22 minutes, or until they are golden brown and cooked through.
15. Cool: Let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely (or, let’s be honest, enjoy them while they’re still warm!).
Variations & Tips for the Vegan Chocolate Croissant Recipe
- Different Fillings: Get creative with your fillings! Try adding a thin layer of vegan cream cheese, fruit preserves, or even a sprinkle of cinnamon sugar along with the chocolate.
- Make-Ahead: You can prepare the dough through step 8 and refrigerate it overnight. The next day, proceed with rolling, cutting, filling, and baking.
- Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
- Reheating: To reheat, warm them in a preheated oven at 300°F (150°C) for about 5-7 minutes, or until warmed through. You can also microwave them for a few seconds, but they won’t be as crispy.
- Freezing Baked Croissant: You can freeze the baked croissants. Just wrap them tightly before freezing. Thaw and reheat.
- Serving Suggestion: Serve with fresh fruit, a dairy-free yogurt, and you favorite beverage.
Key Details
- Prep time: 45 minutes (plus chilling time)
- Cook time: 18-22 minutes
- Total time: Approximately 4 hours (including chilling and proofing)
- Servings: Approximately 12 croissants
- Equipment you’ll need: Large mixing bowl, pastry blender (or your fingers!), rolling pin, baking sheet, parchment paper, sharp knife or pizza cutter.
Vegan Chocolate Croissant
Ingredients
- 3 cups all-purpose flour plus extra for dusting
- ¼ cup granulated sugar
- 2 ¼ teaspoons instant yeast 1 standard packet
- 1 teaspoon salt
- 1 cup 2 sticks vegan butter, cold and cut into cubes
- 1 cup cold plant-based milk
- 4 ounces vegan chocolate chopped
- 2 Tablespoons plant-based milk for brushing
- Coarse sugar optional, for sprinkling
Instructions
- In a large bowl, whisk together the flour, sugar, yeast, and salt.
- Add the cold, cubed vegan butter to the flour mixture. Use a pastry blender or your fingers to work the butter into the flour until it resembles coarse crumbs.
- Gradually add the cold plant-based milk, mixing until a shaggy dough forms. Don't overmix!
- Form the dough into a rectangle, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or preferably overnight.
- On a lightly floured surface, roll the chilled dough into a large rectangle (about 12x18 inches). Fold the dough into thirds, like a letter. Then, rotate the dough 90 degrees, and roll it out again into a large rectangle. Fold into thirds again.
- Wrap the dough tightly in plastic wrap and chill for another 30 minutes.
- Repeat the rolling and folding process (step 5) one more time.
- Wrap and chill for another 30 minutes.
- Roll the dough out to about a 1/4 inch thickness. Use a sharp knife or pizza cutter to trim the edges and create a large rectangle. Then, cut the rectangle into long triangles.
- Place a small amount of chopped vegan chocolate at the base of each triangle.
- Starting at the base, carefully roll up each triangle towards the point. Place the rolled croissants on a baking sheet lined with parchment paper, with the point tucked underneath to prevent unrolling.
- Cover the croissants loosely with plastic wrap and let them rise in a warm place for about 1-1.5 hours, or until they are puffy and almost doubled in size.
- Preheat your oven to 375°F (190°C).
- Brush the tops of the proofed croissants with a little plant-based milk and sprinkle lightly with course sugar. Bake for 18-22 minutes, or until they are golden brown and cooked through.
- Let the croissants cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely (or, let's be honest, enjoy them while they're still warm!).