Vegan Chocolate Croissants Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g bread flour</li><li class="ingredients-single-item">10g instant dry yeast</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">60ml vegetable oil</li><li class="ingredients-single-item">300ml cold plant milk (soy or oat works best)</li><li class="ingredients-single-item">250g vegan block butter (not spread)</li><li class="ingredients-single-item">200g high-quality dark chocolate, chopped into batons</li><li class="ingredients-single-item">30ml plant milk for brushing</li><li class="ingredients-single-item">15g powdered sugar for dusting (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Large baking sheets</li><li class="equipment-single-item">Ruler or measuring tape</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Bench scraper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the dough: In a large bowl, mix the bread flour, instant yeast, sugar, and salt. Create a well in the center and pour in the vegetable oil and cold plant milk. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should be firm but pliable - this structure will support the layers during lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Shape the dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight. Cold dough is crucial for successful lamination as it prevents the butter from melting into the dough layers.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Prepare the vegan butter block: Place the cold vegan block butter between two sheets of parchment paper. Using a rolling pin, pound and shape it into a 20cm x 15cm rectangle. Return to the refrigerator to firm up while you roll out the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>On a lightly floured surface, roll the chilled dough into a rectangle approximately 40cm x 20cm. Position the butter block on one half of the dough so the edges align on three sides, then fold the other half of dough over the butter, encasing it completely. Pinch the edges to seal in the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>First turn: Roll the dough into a rectangle about 45cm x 20cm, keeping the edges straight and even. Fold the dough like a letter: fold the bottom third up, then the top third down over it. Turn the dough 90 degrees so the open edge faces right. This orientation is important for creating evenly distributed layers.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Wrap the dough in plastic wrap and refrigerate for 1 hour. This resting period allows the gluten to relax and the butter to firm up again, preventing it from melting during subsequent folding.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Second and third turns: Repeat the rolling and folding process two more times, always starting with the open edge facing right. Refrigerate for 1 hour between each turn. After the third turn, refrigerate the dough overnight or for at least 8 hours. This extended rest develops flavor and ensures the butter is properly chilled for the final rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>On a lightly floured surface, roll the dough into a large rectangle approximately 60cm x 30cm and about 4mm thick. Trim the edges with a sharp knife to create straight sides, which will give your croissants a more professional appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cut the dough into triangles with a 10cm base and 20cm height. Make a small 1cm slit in the middle of each base to help the croissants curve when rolled. Place a chocolate baton at the wide end of each triangle.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Roll up each triangle from the base to the tip, gently stretching the dough as you roll. Place shaped croissants on parchment-lined baking sheets, with the tip tucked underneath. Curve the ends inward to create the classic croissant shape.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Cover loosely with plastic wrap and let rise at room temperature (around 21°C) for 1.5-2 hours until noticeably puffy. The croissants should nearly double in size and gently spring back when lightly touched.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Preheat your oven to 200°C. Gently brush the croissants with plant milk, taking care not to deflate them. Bake for 5 minutes, then reduce the temperature to 180°C and bake for another 15-18 minutes until deeply golden brown. The high initial temperature creates steam that helps the layers separate.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack. The chocolate inside will be extremely hot, so let them cool for at least 10 minutes before serving. If desired, dust with powdered sugar just before serving. Enjoy warm when the chocolate is still slightly melted!</li></ol>