Vegan Bread Masterclass: Part 3 (Croissants, Focaccia & Artisan Loaves)
đĽđż Ready to elevate your vegan baking to patisserie-level perfection? This third installment covers laminated croissants, herbed focaccia, and crusty artisan breadâall 100% plant-based. With step-by-step guides, pro hacks, and flavor variations, youâll master these classics like a pro.
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1. Flaky Vegan Croissants đŤđˇâ¨
Flavor Profile:Â Buttery, layered, with a delicate crisp
Ingredients
- Dough:
- 3½ cups bread flour
- 1Ÿ cups cold oat milk
- Ÿ cup sugar
- 1 tsp salt
- 2 tsp instant yeast
- Butter Block:
- 1 cup vegan butter (high-fat, like Miyokoâs)
- 2 tbsp all-purpose flour
Step-by-Step Instructions
- Make Dough:
- Mix flour, sugar, yeast, and salt. Gradually add milk, knead 5 mins. Rest 1 hour.
- Laminate:
- Roll dough into a rectangle. Spread butter block (mixed with flour) over â of dough. Fold like a letter, chill 30 mins. Repeat 3x.
- Shape & Proof:
- Cut triangles, roll into crescents. Proof 2 hrs until puffy.
- Bake:
- 375°F (190°C) for 18-20 mins until golden.
Pro Tip: Use European-style vegan butter for best layering.
2. Rosemary-Garlic Focaccia đŽđšđż
Flavor Profile:Â Olive oil-rich, herby, with airy pockets
Ingredients
- 4 cups bread flour
- 1½ cups warm water
- 2 tsp yeast
- Ÿ cup olive oil + more for drizzling
- 2 tbsp fresh rosemary
- 4 cloves garlic, sliced
Step-by-Step Instructions
- Mix Dough:
- Combine flour, yeast, water, and 2 tbsp oil. Rest 1 hour.
- Dimple & Top:
- Spread in oiled pan. Press fingers to create dimples. Add rosemary, garlic, and more oil.
- Bake:
- 425°F (220°C) for 20-25 mins until golden.
Hack: Soak garlic in oil 10 mins before baking to mellow flavor.
3. Seeded Artisan Sourdough đĽđž
Flavor Profile:Â Nutty, tangy, with crunchy seeds
Ingredients
- 500g bread flour
- 350g water
- 100g active sourdough starter
- 10g salt
- Ÿ cup mixed seeds (sunflower, pumpkin, flax)
Step-by-Step Instructions
- Autolyse:Â Mix flour + water, rest 30 mins.
- Add Starter & Salt:Â Knead 10 mins, fold in seeds.
- Bulk Ferment:Â 4-6 hrs with folds every 30 mins.
- Bake: 450°F (230°C) in Dutch oven (30 mins covered, 15 mins uncovered).
Pro Tip: Toast seeds before mixing for deeper flavor.
Vegan Chocolate Babka Recipe
Flavor Profile
Sweet, chocolatey, with a tender crumb and crisp sugar crust
Ingredients
Dough
- 3½ cups (440g) bread flour
- ½ cup (120ml) warm almond milk
- Âź cup (50g)Â sugar
- 1 tsp instant yeast
- ½ tsp salt
- â cup (75g)Â vegan butter, softened
Chocolate Filling
- ½ cup (90g) vegan chocolate chips
- Âź cup (25g)Â cocoa powder
- Âź cup (50g)Â brown sugar
- 2 tbsp (30g)Â vegan butter, melted
Sugar Glaze
- Âź cup (50g)Â sugar
- 3 tbsp (45ml)Â water
Step-by-Step Instructions
1. Make the Dough
- Activate yeast: Mix warm milk, sugar, and yeast. Let sit 5 mins until frothy.
- Knead: Combine flour, salt, and yeast mixture. Add softened butter, knead 10 mins until smooth.
- First rise: Cover, let rise 1.5â2 hrs until doubled.
2. Prepare the Filling
- Melt: Combine chocolate chips, cocoa, brown sugar, and melted butter. Microwave in 30-sec bursts, stirring until smooth.
3. Shape & Swirl
- Roll out: On a floured surface, roll dough into a 12×16-inch rectangle.
- Spread filling: Leave a ½-inch border. Roll tightly from the long side.
- Twist: Cut log in half lengthwise, twist strands together, then coil into a greased loaf pan.
4. Second Rise & Bake
- Proof: Cover, rise 45â60 mins until puffy.
- Bake: 350°F (175°C) for 30â35 mins.
5. Glaze
- Simmer: Cook sugar + water until syrupy. Brush over warm babka.
Pro Tips & Hacks
- Lamination shortcut: Use store-bought vegan puff pastry for a quicker version.
- Extra shine: Brush with agave syrup before baking.
- Storage: Freezes well for up to 3 months (thaw, then reheat 10 mins at 300°F/150°C).
Flavor Variations
- Cinnamon Sugar: Replace chocolate filling with ½ cup sugar + 2 tbsp cinnamon.
- Nutella Swirl: Use vegan chocolate-hazelnut spread.
- Orange Zest: Add 1 tbsp zest to the dough for citrusy notes.
Troubleshooting
â ď¸Â Filling leaking? Chill rolled dough 15 mins before cutting.
â ď¸Â Dry dough? Add 1 tbsp extra milk during kneading.
â ď¸Â Pale crust? Brush with oat milk before baking.
Serving Suggestions
â Pair with: Cold brew coffee or spiced chai latte
đŚÂ Next-level: Serve warm with vanilla bean ice cream
Final Thoughts
This vegan chocolate babka rivals any bakery versionâwith no compromise on flavor or texture. Perfect for holidays, brunch, or as a gift!
Tag your creations #VeganBabkaMagic and let us know your favorite variation!
Want More? Check out our Vegan Croissants or Cinnamon Rolls next! đĽđĽ
Sources:
- Vegan Baking Classics by Kelly Rudnicki
- The Bread Bakerâs Apprentice by Peter Reinhart (vegan adaptations)
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