Making pastry from scratch is time-consuming and requires a lot of patience, but there's no other baked good that feels more rewarding to prepare, finish and enjoy.
My Vegan Kouign Amann requires plenty of rolling, folding, proofing and waiting, but the result is a treat that's soft on the inside and flaky on the outside, with a lovely sprinkle of sugar throughout.
I use vegan butter for this recipe, which can be tricky because it doesn't act like regular butter and seeps out easily. Keep the vegan butter as cold as possible and use plenty of flour as you roll out the dough.
You can make the dough in advance up to the fourth turn, then cover it and leave it in the refrigerator overnight or in the freezer for one month. Thaw it in the refrigerator overnight before using, then roll out onto sugar per the instructions.
Time-consuming? Yes. Worth it? Absolutely!