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Croissants-Vegan. A French visitor donated her recipe to add to this Yummy Vegan Cookbook. It’s a professional recipe adapted for plant-based ingredients. It yields ten croissants.
Make a Butter Block. (One block equals 2 cups of butter.)
Mix 200g refined coconut oil + 50g neutral oil + ½ tsp turmeric (for colour) for a DIY block.
Dough:
3 ½ cups (500g) bread flour (high protein)
3 tbsp (60g) raw sugar
2 tsp (10g) salt
2 ¼ tsp (7g) dried, instant yea
1 cup (250ml) lukewarm, unsweetened almond milk (+ extra for brushing
1 cup + 2 tblsp (250g)) high-fat vegan butter, chilled
1 tbsp flour (to reduce any stickiness)
Egg Wash Substitute:
2 tbsp almond milk + 1 tbsp maple syrup
Make the Dough:
Mix flour, sugar, salt, and yeast in a bowl. Gradually add almond milk until a shaggy dough forms.
Knead for 10 mins (stand mixer or by hand) until smooth and elastic.
Shape into a rectangle, wrap, and refrigerate for 1 hour.
Laminating the dough and keeping it cold is the key to success:
Roll chilled dough into a 25cm x 50cm (10x20") rectangle.
Spread the vegan butter block over ⅔ of the dough, leaving one-third unbuttered.
Fold like a letter:
Fold the unbuttered third up, fold the buttered third over it.
Rotate the dough 90°, then roll it again to 25cm x 50cm (10x20"), Repeat the folding process (the same letter fold).
Chill for 30 minutes between folds.
Total turns: (with chilling after each fold).
Tip: Work quickly to prevent the butter from softening.
Shaping:
Roll dough to ~0.6 cm (¼") thickness.
Cut into long triangles and roll into croissants.
Proofing:
Brush with egg wash substitute (e.g., plant milk + maple syrup).
Proof for 2 hours, or until doubled in size.
Baking:
Preheat oven to 180°C fan forced (200°C or 390°F).
Brush croissants again with wash.
Bake for 15–20 minutes until deep golden brown.
Serve hot or cold with: Vegan chocolate spread or dairy-free whipped cream for pain au chocolat vibes.
Bon appétit! 🌱🥐
CRUMPETS
To form your crumpets, you will need non-stick rings called Crumpet Rings, English Muffin Rings, Pikelet Rings, or Egg Rings.
1 cup plain white flour
¾ cup warm water (comfortable temperature when tested on the inside of your wrist
½ teaspoon Himalayan salt
1 teaspoon maple syrup
1 teaspoon of baking powder
1 dessertspoon dry, active yeast
¾ cup warm water
2 tablespoons avocado oil for cooking. (Avocado oil generally heats to a higher temperature than Olive Oil.)
Prepare the Batter:
Flour Mixture:
Whisk together the flour, ¾ cup of water, and salt in a large bowl for 2 minutes until smooth.
Activate the Yeast: In a separate bowl, dissolve the yeast in ¾ cup of warm water. Add maple syrup and baking powder, then whisk for a minute. Cover the bowl and let sit until frothy and slightly expanded (about 5–10 minutes).
Combine & Rest:
Pour the yeast mixture into the flour mixture and stir until thoroughly blended. Cover with plastic wrap or a plate and let it rest for 15–30 minutes—the batter should become foamy and nearly double in size.
⚠️ Timing is critical! Once the batter peaks (before it collapses), begin cooking immediately. If the foam deflates, the crumpets will lose their signature holes and become dense. It is no use cooking this deflated batter. Start again.
Pre-Cook the Crumpets: (Crumpets are cooked twice!)
Prep: Lightly oil crumpet rings and a non-stick pan. Heat the pan over medium-high.
Cook: Place the rings in the pan and pour in one cup of batter, depending on the ring size; it will rise.
First Cook: Lift the ring when bubbles form on the surface (but don’t pop). The crumpet should release easily—if not, gently loosen it. Flip and briefly cook the other side.
Cool: Transfer to a rack to cool completely. Refrigerate (stacked lightly) until ready to toast.
Second Cook:
Toast or lightly oil a pan and toast till golden & serve hot paired with Coconut yogurt & berry compote, Almond butter & agave drizzle, Vegan butter, cheese, or maple syrup
Enjoy your soft, holey, chewy crumpets!
DAMPER-traditional Australian.
Dampers have changed over the years. The original recipe used by the settlers, travelling adventurers and bush rangers consisted of plain flour mixed with cold water or tea. If they had it, they added a pinch of salt. The much-kneaded dough was wrapped around a sturdy green stick and then turned slowly over an open fire until cooked. Some baked it in a lidded, old tin pot in hot ashes. Today, outdoor-loving Australians bake their damper in a camp oven, a hot embers surrounded by a ring of rocks, topped with one flat rock or a piece of metal.
DAMPER, THE MODERN RECIPE. This is the basic recipe, modernly served with smashed avocado, hemp seeds, or roasted garlic hummus.
2 cups of SR flour or two cups of plain flour
1 dessertspoon of baking powder
1 tablespoon of raw sugar
plant milk or strong tea to form a moderately stiff dough.
½ teaspoon of salt
1 tablespoon olive oil
Suggested additives commonly used singly or combined:
1 finely grated onion,
2 tablespoons fresh herbs or 1 tablespoon of dried herbs
1 cup of mashed pumpkin,
1 dessertspoonful of curry powder
1 cup of grated, sharp vegan cheese.
Method:
Combine the flour and, if using, the baking powder, sugar, and liquid to form a medium-stiff dough. Transfer to a lightly floured surface, then add the oil by covering the palms of your hands as you knead. When the dough is smooth and elastic, add salt and knead again. Now, please knead in your choice of additives. Then form into a ball, flatten the top slightly, and, using a very sharp knife, cut a cross in the top about 1 cm deep, sprinkle with flour, and bake for about twenty minutes or until golden brown in a home oven at a set 200°C or in a Dutch oven on a Barbeque or in a Camp Oven.
MARMALADE DAMPER, complemented with dairy-free mascarpone, whipped coconut cream or vegan cream
Follow the BASIC DAMPER RECIPE, but after the second knead, gradually add two tablespoons of marmalade jam, one tablespoon of coconut sugar, and finely grated zest of one lemon and one orange. Form a flat ball, place it on an oiled oven tray, and sprinkle it heavily with coconut sugar and grated nutmeg. Bake as instructed for the Savoury Damper.
FOCACCIA.
Numerous historians think that focaccia has its roots with the Etruscans in North Central Italy before the rise of the Roman Empire or possibly even earlier in Ancient Greece at the beginning of the first millennium. Focaccia for breakfast is an ancient tradition in Genoa, where people prefer it to toast and marmalade, and crumpets are out of the question.
Topping:
3/4 cup extra-virgin, fruity olive oil
1 ½ tablespoons minced garlic
1 tablespoon fresh thyme, finely chopped
1 ½ tablespoons fresh rosemary, finely chopped
½ teaspoon black pepper, freshly ground
In a saucepan, combine olive oil, minced garlic, thyme, rosemary, and black pepper. Simmer over low heat for 10 minutes, or until the liquid is aromatic, before the garlic browns. Set aside.
Dough:
1 cup warm water
2 ½ teaspoons dry yeast
½ teaspoon raw sugar
2 ½ cups strong white flour
½ teaspoon fine sea salt
Instructions:
Combine the warm water, yeast, and honey in a large bowl. Stir a few times, then let it sit for 5 minutes.
Add 1 cup of the flour and 1/4 cup of the pre-made topping to the bowl with the yeast and honey. Stir lightly until the flour has moistened. Let it rest for five minutes. Stir in the remaining 1.5 cups of flour and the salt. Transfer the dough to a floured board and knead for about 10 minutes, or until it is smooth and elastic. Transfer the dough to a large, oiled bowl. Cover it with plastic wrap and let it rise in a warm place for 1 hour. Prepare a square, 23 cm baking dish by oiling it liberally with olive oil. You can go to town with the oil because the focaccia should have a crispy crust. When the dough has risen, gently tip it on your floured workbench and, using your hands, shape it roughly to the shape of your oiled baking dish. Don't try to force the shape to the very corners. Cover the pan with plastic wrap and leave it to rise again. Preheat the oven to 225°C. When the dough has risen, use your thumbs or a fat stick to dimple the surface, then drizzle on the topping, allowing it to sit in little pools in the dimples. Cover it again and let the dough rest in a warm place for 10 minutes, or until it has swollen.
Bake until golden brown, 15-20 minutes. Cool the baked focaccia bread on a wire rack.
Other toppings for focaccia:
Mix equal parts tomato paste, olive oil and Sweet Chilli Sauce.
Pesto Sauce.
Sun-dried tomato tapenade.
Balsamic-marinated tofu cubes.
Caramelised onions are placed on the focaccia when it is half-baked.
Chopped black olives are placed in the dimples before baking and topped with olive oil.
FRUIT BREAD WITH MARZIPAN-( STOLLEN).
In the opinion of the author of this cookbook, there is no better Vegan Fruit Bread with marzipan than Gretchen's, who is the founder and owner of Gretchen's Vegan Bakery. Gretchen graduated with a degree in Baking and Pastry Arts from the Culinary Institute of America. For more of her delicious recipes, go to her website- website-https://www.gretchensveganbakery.com/about-me/
For the Stollen Dough:
1 cup (240ml) plant milk
1 tbsp dry yeast
½ cup (100g) sugar
4 cups (500g) plain flour + more for rolling
4 tbsp (60ml) Aquafaba
1 tsp (3g) corn flour
1 tbsp (15ml) vegetable oil
12 tbsp (170g) soft Vegan butter
2 tsp (10ml) vanilla extract
1 teaspoon (5ml) *Butter Vanilla Emulsion (obtain on the net if unavailable in your shopping district)
1 tsp lemon zest *approx. 1x small lemon
2 tsp orange zest *approx. 1 medium orange
1 tsp finely ground salt
1 tsp cardamom
1 tsp allspice
¾ tsp cinnamon
1½ cups candied fruit mix
½ cup slithered almonds
¾ cup (180ml) good quality Rum OR Apple Juice
For the Almond Paste Filling:
454g good quality Almond Paste (buy premade)
For the Glazing of the finished breads:
4 tbsp (60ml) vegan butter
½-1 cup icing sugar (confectioners sugar), but vegans beware, most icing sugar is white sugar processed with animal bone char, sometimes with egg white added. Buy organic powdered sugar.
Aquafaba for brushing the dough *is optional.
Instructions:
Soak the fruit with rum or apple juice, preferably overnight.
Combine the aquafaba, cornstarch (corn flour), and oil in a small bowl and set aside.
Whisk the yeast into the warm plant milk and add a pinch of sugar. Let it stand for 5-10 minutes to froth. This "proves" that your yeast is alive, and you can use it.
In a large mixing bowl (or using your electric mixer with the dough hook attachment), combine the flour, spices, zest, sugar, salt, softened vegan butter, and the aquafaba mixture. Mix by hand (or on low speed) to combine evenly.
Continue mixing to develop the dough for about 5 minutes on medium speed with your mixer or 10 minutes by hand.
If the dough is still too soft and won't come together to form a pliable, smooth, elastic dough, add more flour, a tablespoon at a time.
Transfer the dough to a lightly oiled bowl and cover it in a warm spot for about an hour, or until it has almost doubled in size.
Drain the fruits & discard the liquid. Add this to the dough along with the sliced almonds and knead by hand on a lightly floured surface until all the fruits & nuts are incorporated.
Divide the dough into three equal parts for three loaves.
Divide the almond paste into three equal parts and roll each one into a log that is about 20 cm (8 inches) long and 5 cm (2 inches) thick.
Roll each piece of dough into a rectangle and place the log of dough lengthwise, not quite in the centre but off to one side of the dough.
Fold the dough over the almond paste log and press to seal the dough over each fold.
Repeat with the other two pieces of dough & almond paste logs.
Transfer the Stollen Loaves to a parchment-lined pan and set them in a warm, humid spot to rise again.
Preheat the oven to 350°f (180°c or 160°c fan-forced).
Once the dough has risen, brush the logs with aquafaba and bake for 30-40 minutes, or until they are golden brown.
Remove the loaves of bread from the oven, poke holes in them with a skewer or toothpick, and then brush them generously with the melted vegan butter.
Sprinkle a good amount of confectioner's sugar over the warm loaves of bread with butter.
Cool, serve, or wrap well only when cold.
Pair with: Spiced apple butter / Vanilla cashew cream
Notes:
Stollen gets better as it sits, so it's a nice idea to prepare this bread a day ahead of time.
It will stay fresh wrapped for up to 1 week.
For extended storage, wrap the baked breads to keep them airtight and freeze for up to a month.
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