Like many good things in life, croissants do, indeed, take time. When your home smells of fresh, flaky, rich croissants, however, you'll know it was worth the effort! I like to make croissants for special brunches with friends or family and then freeze the left-overs for weekday mornings. These also make excellent "croissantwiches"! If you are vegan or making these for those who are, use agave nectar in place of the honey, and instead of the egg white, brush croissants with 1 T. of soymilk. To see a How-To tutorial on making croissant dough, check out my Croissant Dough Tutorial.
Prep Time: 1 hour
Cook Time: 35 minutes
Total Time: 1 hour, 35 minutes
- 1½ cups plain unsweetened soymilk, such as Silk
- 3 T. honey or agave nectar
- 1½ cups white flour
- 1½ cups whole wheat pastry flour
- 1 t. active dry yeast
- 1½ cups (3 sticks) soy margarine, such as Willow Run
- 1 large egg white (optional)
1. Combine the soymilk and honey in a small saucepan over low heat, and heat until just warm. (Use your finger to test it; it should feel like warm bath water. It should not be so hot as to kill your yeast, but it needs to be warm enough to allow your yeast to rise.)
2. Combine the flours in a large mixing bowl. Make a well in the center, pouring the milk mixture and yeast into the well. Run a wooden spoon around the inside of the bowl, gently folding the flour into the milk and yeast mixture.
3.Once milk and flour are combined and a sticky dough has formed, turn out the dough onto a floured work surface and knead until elastic, about 7 to 10 minutes. Shape the dough into a flat square and, wrapping it in plastic, place it in the refrigerator for 1 to 2 hours.
4. Place the sticks of soy margarine side by side on a square of plastic wrap. Lightly flour the sticks and cover with a piece of parchment paper. Using a rolling pin, pound the butter until it is flattened into an 8-inch square. Remove the parchment, wrap the square in plastic wrap and refrigerate for 1 to 2 hours, or however long you chill the dough.
5. On a floured countertop or work surface, roll the dough into a rectangle that is about ½ inch thick and is twice as long as it is wide. Place the margarine square on the end of the dough farthest from you. Fold the bottom part of the dough over the margarine and pinch together the edges of the dough so that the margarine is enveloped in the dough.
6. With the margarine sealed within, roll the dough out until it is ½ inch thick and is twice as long as it is wide. Fold the top third of the dough toward the center and then fold the bottom up over the top third, as if you are folding a letter. Rewrap the dough in plastic wrap and refrigerate for 1 to 2 hours.
7. On a floured work surface, place the dough in front of you with the folded part of the dough facing the left and the “open” part of the dough facing the right. Roll the dough out so that it is ½ inch thick and is longer than it is wide, and fold the dough as you did in step six, like a letter. Wrap the dough and refrigerate it for 30 minutes. Repeat this two more times, refrigerating the dough for 30 minutes between each rolling.
8. Line a large baking sheet with parchment paper. Set aside.
9. Roll the dough out so that is about ¼ inch thick and is twice as long as it is wide. Using a sharp knife, pizza cutter or pastry cutter, divide the dough in half length wise. Using a sharp knife, cut a series of 5 inch triangles the length of the pieces of dough, and make a small notch in the middle of the bottom edge of the triangle.
10. Roll out the triangles slightly, or, alternatively, gently pull on them to stretch them. Using your hands, gently pull on the two corners of the base of the triangle so that the notch opens slightly, and continue to roll the base of the triangle until it meets the tip. Curl the ends of the croissants inward slightly to give them a half-moon shape. Place croissants on the prepared sheet, cover loosely with plastic wrap, and allow them to rest for about 1 hour, or until doubled in bulk.
11. Meanwhile, preheat the oven to 375 F.
12. Brush croissants with the egg white and bake for about 30 to 35 minutes, or until croissants are puffed up and golden brown.