Vegan croissants - posni kifli

8 servings
2 hours
2 hours


Number of serving: 8
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


1 teaspoon salt

3 tablespoons of water


Sesame seeds

1 stick of Earth Balance margarine


  • 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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