This right here is my version on a vegan Croissant! With this recipe, you can make so many amazing things like cinnamon rolls, sweet potato, and chocolate rolls/croissants.

Croissants are really easy to make and if you don’t believe me check out this video…

Serving: 15-20 croissants


  • 500g wheat flour + extra for rolling
  • 30g fresh yeast
  • 25g sugar
  • 10g salt
  • 350ml cold water
  • margarine – 25% of the dough’s weight – around 200g


  1. Mix everything in a bowl except for the margarine. you may need a little more water if its to dry. Don’t over knead the dough you only want it to form into a dough before you move on.
  2. weigh your dough and measure 25% of your dough in margarine – 800g dough = 200g margarine.
  3. shape the margarine into a fat square.
  4. Roll out your dough until you can wrap your dough around the margarine by folding the corners up around it. you now have 3 layers.
  5. when we now start to roll the dough the gluten starts to work and it can get harder to roll, if that happens then let the dough rest for a bit and continue.
  6. Roll out the dough, but be careful not to rip the dough so the margarine can get out.
  7. fold the dough in the middle and then again= 4 layers and roll it out again. you now have 12 layers in total.
  8. fold the dough in the middle and then again= 4 layers and roll it out again until you get the size you want. you now have 48 layers.
  9. if you want normal size croissants you want to roll your dough to about 45x35cm, cut it so you have 2 long pieces and cut triangles.
  10. roll the triangles starting with the longer side and end with the point facing down under the croissant.
  11. let them rest for 20 minutes and bake them in a 200 degrees C oven for 15-20 minutes

this one is made with a layer of purple sweet potato mixed with vanilla and chocolate, see the video if you want to know how to get this shape.


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