Croissants are a tricky business. Making them requires patience, time and a little practice, but the result is spectacular.
For this recipe, a vegan butter with a lot water content is best, but no matter which brand you use it won't act the same as regular butter. Most vegan butters act more like margarine, which means they don't become firm in the same way. I like to freeze the vegan butter before using it, but just be prepared for some oozing spots that might need a little extra flour.
Check out my Almond Croissants for a variation on these delicious pastries!
Note: start this recipe one day in advance.