Vegan Coconut Oil Croissants with Jam Filling

Steps

1. 1

   Mix the dough

   • In the bowl of a stand mixer fitted with the dough hook, combine the whole wheat flour, all-purpose flour, instant yeast, caster sugar, and fine sea salt.
   • With the mixer running on low speed, slowly add the chilled plant milk until a shaggy dough forms, about 3–4 minutes.
   • The dough should come together into a rough ball but should not be wet or sticky.
   • Stop and scrape down the bowl as needed.

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   Ready when: Dough is rough and shaggy, holds together loosely

   Tip: Use chilled plant milk and cold equipment; this keeps the dough from warming up, which is critical for lamination.

2. 2

   Knead and rest

   • Increase the mixer speed to medium and knead for 8 minutes until the dough becomes smooth and slightly elastic.
   • It should pull away from the sides of the bowl but still feel cool to the touch.
   • Transfer the dough to a lightly floured work surface, shape it into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes.

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   Ready when: Dough is smooth, elastic, and pulls back slightly when stretched

   Tip: Do not skip this rest—it allows gluten to relax and makes rolling the first fold much easier.

3. 3

   Create lamination envelope

   • On a lightly floured work surface, roll out the chilled dough into a 9×12-inch (23×30 cm) rectangle about ¼ inch thick.
   • Lay it landscape-wise in front of you.
   • Distribute the chilled coconut oil pats evenly across the right two-thirds of the dough rectangle, leaving a ½-inch border around the edges.
   • Fold the uncovered left third over the center, then fold the right third over the top—this is a letter fold.
   • Seal the edges gently with your fingers.

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   Ready when: Oil is fully enclosed in three-layered envelope, edges are sealed

   Tip: Keep the dough and oil as cold as possible. If the dough becomes warm or soft (above 70°F / 21°C), wrap it and refrigerate for 10 minutes before continuing.

4. 4

   First book fold (turn)

   • With the seam facing right, roll the envelope into a 9×12-inch (23×30 cm) rectangle again, rolling gently and evenly to distribute the oil.
   • Fold the top third down and the bottom third up in another letter fold.
   • Wrap the laminated dough tightly in plastic wrap and refrigerate for 20 minutes.

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   Ready when: Dough is rolled into an even rectangle with sealed edges

   Tip: This is your first of four book folds. Consistency in size and fold technique creates even lamination.

5. 5

   Second and third folds

   • Repeat the rolling and folding process two more times: roll to 9×12 inches (23×30 cm), perform a letter fold, wrap, and refrigerate for 20 minutes between each fold.
   • After the fourth fold (third roll-and-fold cycle), refrigerate for at least 1 hour before shaping.

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   Ready when: After each fold, edges are sealed and dough is chilled; after final fold, dough shows very fine layers when cut

   Tip: Mark your fold direction with a small notch on the edge of the dough so you know which way to fold each time. Always fold perpendicular to the previous fold.

6. 6

   Shape croissants

   • On a lightly floured surface, roll the laminated dough into a 10×16-inch (25×40 cm) rectangle about ⅛ inch thick.
   • Using a sharp knife, trim the edges to make them even.
   • Cut the dough in half lengthwise to create two 5×16-inch (12×40 cm) strips.
   • Cut each strip into four triangles by making diagonal cuts every 4 inches (10 cm).
   • You will have 8 triangles with slightly uneven shapes—this is normal.

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   Ready when: Eight roughly equal triangles are cut cleanly without crushing the layers

   Tip: A dull knife will compress the layers and prevent the croissants from rising properly. Use a very sharp knife and cut with confident, single strokes.

7. 7

   Fill and roll croissants

   • Working with one triangle at a time, place it with the long point facing away from you.
   • Dab about 1 teaspoon (5 g) of jam in the center of the base (the wide edge).
   • Working from the base toward the tip, roll the dough tightly around the jam, keeping the jam centered.
   • As you finish rolling, tuck the pointed tip underneath so it holds.
   • Place each rolled croissant seam-side down on a parchment-lined baking sheet, spacing them about 2 inches (5 cm) apart.

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   Ready when: All eight croissants are rolled, seam-side down, with jam tucked inside

   Tip: Don't overfill—jam can leak during baking and prevent proper rising. If jam escapes, wipe it off before proofing.

8. 8

   Final proof

   • Cover the baking sheet loosely with plastic wrap or a clean kitchen towel.
   • Let the croissants proof at room temperature (68–72°F / 20–22°C) for 2 to 2.5 hours.
   • They should increase by about 50% in size and feel slightly puffy and soft when gently pressed.
   • They will not double like bread dough; some of the rise happens in the oven.

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   Ready when: Croissants are about 50% larger, feel airy and slightly springy when poked gently

   Tip: Avoid warm spots in the kitchen—if the dough gets too warm, the coconut oil will start to melt and you'll lose the lamination. If your kitchen is very warm, proof in the refrigerator for 3–4 hours instead.

9. 9

   Apply egg wash and scoreOven 400°F / 205°C

   • About 20 minutes before baking, preheat your oven to 400°F (204°C).
   • Gently brush each proofed croissant with plant milk wash, working carefully so you don't deflate them.
   • If using coarse sugar, sprinkle a light amount on top of each croissant.
   • Let them sit for 5 minutes.

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   Ready when: All croissants are evenly brushed with a light coating; no visible drips

   Tip: Plant milk wash is lighter than egg but still provides shine. Don't brush too vigorously or you'll compress the dough.

10. 10

    Bake until goldenOven 400°F / 205°C

    • Bake the croissants at 400°F (204°C) for 22–25 minutes.
    • They should be deeply golden brown on all surfaces, and the interior should feel slightly firm when pressed (the jam will be hot).
    • If the tops brown too quickly before the insides cook through, tent loosely with foil for the last 5 minutes.

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    Ready when: Croissants are deep golden brown; interior feels firm but not hard when gently pressed; jam is hot

    Tip: Oven temperature is critical—too low and the croissants will be doughy; too high and they'll brown before the inside cooks. An oven thermometer is helpful.

11. 11

    Cool and serve

    • Transfer the baking sheet to a cooling rack or place it on a trivet.
    • Let the croissants cool for at least 15 minutes before serving—the jam inside is extremely hot and will cool as the pastry sets.
    • Enjoy warm or at room temperature.

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    Ready when: Croissants are no longer steaming; they feel set but still warm

    Tip: Biting into a freshly cooled croissant will give you the best contrast between crispy exterior and tender layers. Waiting is hard but worth it.