Vegan croissants - posni kifli

Ingredients

• 2 (1/4 oz.) packets of instant dry yeast
• 3 cups of water
• 7 cups of flour
• ½ cup of vegetable oil
• 1 teaspoon salt
• 1 teaspoon white vinegar

Topping:

• 1 teaspoon salt
• 3 tablespoons of water
• salt
• Sesame seeds
• 1 stick of Earth Balance margarine

Preparation

• Preheat oven at 425.
  In a large deep bowl dissolve the yeast in 3 cups of water and let stand for about 10 minutes in a warm place.
  In the bowl with the dissolved yeast stir in the flour, oil, salt, and vinegar; mix well with your hands.
  Knead at least 15 minutes by hand until the dough is very soft and shiny. Put the dough in a bowl, cover with a kitchen towel, and let rise 1 to 1 ½ hours. It should double in size. You can speed up the process by putting the bowl on top of a warm stove – I set my oven at 200, sit the bowl of dough on the stove and the dough is done within 45 minutes.
  Punch a hole in the middle of the dough with your fist and knead the dough on a lightly floured surface for a few minutes, roll into a log and divide dough into equal 4 to 6 pieces. Roll each piece into a ball and cover with plastic wrap.
  Take each piece of dough and roll on a floured surface, rolling out to a size of a medium pizza.
  Cut out triangles and roll each triangle into a croissant.
  Place the croissants on a baking sheet sprayed with non-stick cooking spray.
  Dissolve 1 teaspoon of salt in 3 tablespoons of water.
  Brush each croissant with the water mixture.
  Sprinkle the croissants with a bit of salt and top with sesame seeds.
  Add small pieces of margarine on top of each croissant.
  Put the baking sheet in the oven and bake for 15 – 20 minutes or until golden brown.
  If you decide to store them, allow the croissants to completely cool on a cooling rack before wrapping them.
  
  These croissants are especially good if you eat when they are warm.
  
  Yields 40 to 50 croissants, depending on the size that you make them.

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