1. Activate the Yeast:
In a small bowl, combine the warm almond milk and yeast. Let it sit for about 5-10 minutes until frothy.
2. Prepare the Dough:
In a large mixing bowl, combine the flour, sugar, and salt. Mix well.
Add the cold, cubed vegan butter and the yeast mixture. Mix until a dough forms.
Knead the dough for a few minutes until it’s smooth.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
3. Prepare the Vegan Butter Block:
Roll out the cold vegan butter between two sheets of parchment paper into a rectangle.
Place it in the refrigerator to chill.
4. Laminate the Dough:
Roll out the chilled dough into a large rectangle.
Place the chilled vegan butter block in the center of the dough.
Fold the dough over the butter, then fold in the sides, creating an envelope.
Roll out the dough again, then fold it in thirds like a letter.
Refrigerate the dough for 30 minutes.
5. Repeat the Folding:
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
6. Shape the Croissants:
Roll out the dough into a large rectangle.
Cut it into triangles.
Roll each triangle from the base to the tip, creating a croissant shape.
7. Let the Croissants Rise:
Place the croissants on a baking sheet and cover them. Let them rise for 1-2 hours, or until they’ve doubled in size.
8. Preheat and Bake:
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