Homemade vegan butter croissants, yeast free sourdough
Servings Prep Time
8servings 24hrs
Cook Time
Servings Prep Time
8servings 24hrs
Cook Time
For the pre-ferment
Main ingredients
For the butter
  1. In a bowl sift the flour for the pre-ferment, add the rest of the ingredients into the bowl and mix well. Cover it and leave it a room temperature for 8-9 hrs. This process will take around 10 minutes.
  2. In the evening continue with the rest if the ingredients. At this time your pre-ferment should have little bubbles in it.
  3. Sift the flour into the same bowl. Add the oil, mylk, salt and coconut sugar. Stir the mixture well until it becomes to difficult to stir, then kneed it by hand.
  4. Fold the vegan butter dough in half, then turn it 90º and fold it again. Continue with this for around 40 folds. If its to sticky lightly dust you hands with flour and the buttery dough. Turn the dough upside down in your bowl and cover the bowl with cling film. Leave it to rest for 10 minutes. Do this step 2 more times (40 folds and 10 mins rest in-between). Then put the bowl with the buttery dough covered with cling film in to the fridge for overnight.
Making the vegan butter
  1. Melt the coconut butter. Mix it with the oil and turmeric. Transfer into a glass bowl and leave it in the fridge or at room temperature overnight to firm up. In the morning take the butter out of the fridge and leave it at room temperature for about 1hr. The butter needs to be firm enough to make a small dent when pushed, not to be too soft as for your finger to easily go straight in to it.
  2. Take the sour butter dough out o the fridge. Roll it out in a square shape about 1.5cm, 1/2″ thick. Scrape out the butternut by bit and place it on the square dough. Try to make it as even as possible in a thin layer.
  3. Fold the sour butter dough corner to the centre
  4. Do the same with the remaining corners until you have an envelope shape.
  5. Roll it out to about 2 cm thick 3/4″ slab and fold it from the left to the centre and then from the right to the centre. You should end up with 3 even rectangles
  6. Roll it out again to 2 cm slab 3/4″, cover with parchment/baking paper and place in the fridge for 30 minutes. Repeat the folding and rolling 2 more times and put the dough in to the fridge for 30 minutes each time.
  7. After the 3rd roll, put it back in the fridge for 30 more minutes. Roll the pastry into a 1cm thick slab. If its too sticky pop it back in the fridge for about 30 minutes or the freezer for 10 mins. You can also dust it with some flour.
  8. Make triangles and roll it with your fingers to form your vegan sourdough butter croissants.
  9. Place the croissants on a baking tray and leave them at room temp for 2-3 hours (22º-23ºC)
  10. Brush the croissants with the plant-based mylk (room temp)
  11. Pre heat the oven 30 minutes before baking the croissants on 230ºC
  12. Put a roasting tray at the bottom of the oven. When the temperature is reached pour 1 cup of boiling water into the roasting tray and turn down the heat to 200ºC
  13. Brush the croissants again with the vegan/palnt-based mylk and bake for 15-20 minutes or until golden brown. Cool down on a wire rack for 10 minutes.
Recipe Notes

Its best to start one morning before you go to work, and continue on the next day you have off. Or start when you have 2 days off work. Preparing vegan butter pastry/croissants is not that difficult but does require your attention and patience.