Vegan Croissants (margarine or coconut oil

• Vegan

• Condiments

  • 145 g Margarine

• Baking & Spices

  • 250 g All-purpose flour
  • 1 3/4 tsp Salt
  • 250 g Spelt flour, white
  • 3 tbsp Spelt flour
  • 40 g Sugar
  • 20 g Yeast, fresh

• Oils & Vinegars

  • 20 g Coconut oil
  • 110 g Refined coconut oil

• Liquids

  • 300 ml Water

Found on seitanismymotor.com

Ingredients

• For the margarine based version
• Dough:
• 250 g all-purpose flour
• 10 g fresh yeast (3 g instant yeast)
• 20 g sugar
• 150 ml lukewarm water
• 3/4 teaspoon salt
• 20 g margarine, room temperature
• Filling:
• 125 g margarine, room temperature
• For the coconut oil based version
• Dough:
• 250 g white spelt flour (type 630)
• 10 g fresh yeast (3 g instant yeast)
• 20 g sugar
• 150 ml lukewarm water
• 3/4 teaspoon salt
• 20 g coconut oil, softened
• Filling:
• 110 g refined coconut oil, softened
• 3 tablespoons spelt flour
• 1/4 to 1/2 teaspoon salt

Directions

• To make the dough, add flour to a large bowl and make a well in the centre.
• Crumble yeast into the well, add sugar and water.
• Let sit for 10 minutes, or until the yeast has started to bubble and looks frothy.
• Add salt and fat and knead the dough for about 3-4 minutes if you have a handheld mixer or 10 minutes, if you knead by hand.
• Cover the bowl and place in the fridge to rise over night.
• Follow the steps below to make the laminated dough, shape and bake your croissants.