Vegan Croissants - Posni Kifli

Photo: Diethood

Ingredients

2 packets (¼ oz.) of instant dr y yeast

3 cups of water

7 cups of flour

1/2 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.