Vegan Croissants Posni Kifli

Vegan Croissants - Posni Kifli

Vegan Croissants - Posni Kifli

45 minutes

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Details
  • Serving Size:   40
  • Dairy-Free:   True
  • Weight Watchers:   4 Points
Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 2 packets (¼ oz.) of instant dry yeast
  • 3 cups of water
  • 7 cups of flour
  • 1/2 cup of vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon white vinegar
  • 3 tablespoons of water
  • salt
  • Sesame seeds
  • 1 stick of Earth Balance margarine
Instructions

Preheat oven at 42

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 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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