Vegan Super-Soft Croissants | Light, Fluffy & Dairy-Free If you enjoy my recipes and would like to support my channel, you can donate any amount on my Ko-fi page — every gesture truly helps me keep creating content 👉 ko-fi.com/cookingwithtucci These vegan croissants are incredibly soft, light and perfect for breakfast or an afternoon treat. No butter, no eggs — just a simple dough that rises beautifully and bakes into fluffy, golden croissants. ⸻ What I Used: • 500 g flour — 3 ⅓ cups • 6 g yeast — 2 tsp • 120 ml plant-based milk — ½ cup • 60 g vegetable oil — ¼ cup • 200 g plant-based yogurt — ¾ cup • 8 g salt — 1 ½ tsp • 1 tsp vanilla extract • Sugar (for yeast activation) ⸻ How to Make It: First thing to do is activate the yeast. In a glass, add warm water, 1 teaspoon of sugar and the yeast. Mix and let it sit until bubbly and foamy. Once activated, add the flour, sugar and yeast to a bench mixer and combine well. Then add the milk, yogurt, vanilla extract, oil and salt. Mix until the dough attaches to the hook and becomes smooth. Transfer the dough into a container, cover and let it rise until double in size. Once risen, place the dough on a lightly floured bench. Shape it into a rectangle about 1 cm thick, then cut into triangles. On the wide side of each triangle, make a small cut and roll into croissants. Place them on a baking tray lined with baking paper, cover and let them rise again until doubled. Brush with a little plant-based milk. Bake in a preheated oven at 170°C (340°F) for 10–15 minutes. Let them cool, finish with icing sugar and enjoy. ⸻ Find more easy plant-based Italian-style bakes at www.cookingwithtucci.com #cookingwithtucci #vegancroissants #veganbaking #plantbasedrecipes #dairyfree - @cooking.with.tucci