4

outcome of attempt

Hi lovelies

I tried to make vegan croissants with the following recipe:

120g water 15g wet yeast (I used 7g dried yeast) 250g bread flour 30g sugar 5g salt 50g butter (I used vegan margarine (stork?))

The pic shows what I got (I’ll wait a moment while you laugh - hahaha) 😂

Anyway- can anyone tell me why it happened - I think it’s because I did a straight swap from butter to margarine - and will be something about how the oils react (I’m literally just trying to work it out based on what I’ve read on google so far but I can’t seem to crack it).

Also because I used dry yeast instead of wet but I’ve seen you can make croissants without yeast so doubt it’s that alone... please help!?!

Would it be better to make my own butter for the croissant dough as I can’t seem to find a pre made one that has the same components (ratios) as butter... I’m based in London...

If I should make my own butter- which recipe would you suggest? I’ve tried three now and still no luck... I can’t seem to get the components to combine fully - which leads to solid butter chunks when I truly to use it for laminating the croissant dough...argh!

  • 2
    Welcome to SeasonedAdvice, Lisa! Question: have you before had, or made or seen, vegan croissants that were better than those? Asking because I'm wondering if better croissants with margerine are possible. – FuzzyChef Sep 6 '18 at 22:40
  • 2
    Second suggestion: those croissants look like they might have been overproofed. What was your rising and proofing cycle, including temperatures? – FuzzyChef Sep 6 '18 at 22:40
  • Margarine varies quite a bit in qualities, you want one which is hard when cold, Stork is a good choice and you should be able to get reasonable results with it. I would suspect that it's your method which has let you down, but there's not enough detail in your post. – GdD Sep 7 '18 at 8:23
  • 1
    @FuzzyChef margarine-based croissants are certainly possible. in this part of Europe many industrial producers of croissants use margarine both for technical reasons (margarine can be highly tuned to the task) and cost. Removing the egg, on the other hand, takes away 1) fats 2) proteins 3) one of the best emulsifiers nature has to offer – Agos Sep 19 '18 at 8:14
  • those honestly look like pretty great for vegan croissants – Sdarb Sep 24 '18 at 17:12

Your Answer

By clicking "Post Your Answer", you acknowledge that you have read our updated terms of service, privacy policy and cookie policy, and that your continued use of the website is subject to these policies.

Browse other questions tagged or ask your own question.