If you have been following my blog, you definitely know that I am scared of baking! I think NASA would give me a job sooner than a bakery. BUT, at least I’m trying to get better at it; practice makes perfect, right?
Today’s baking challenge is about “Kifli”, or croissants. In my neck of the woods if you can make these kifli, then you have almost earned the title of “Homemaker” – you have to know how to make a “Zelnik” (Macedonian pastry made of two thin crusts filled with greens) before you can be a full-blown Homemaker.
Due to the Orthodox Christmas Fast (strictly Vegan), I made these croissants with just flour, yeast, oil, and vinegar. They can also be made with milk and eggs and stuffed with feta cheese or nutella, but we’ll do that recipe another time. Anyways, think about all the calories that I have saved you from by not using the milk and eggs. And I probably saved myself from a baking disaster by using fewer ingredients. 🙂
I have to warn you; before you decide to make these, make sure you have about 3 – 4 hours to dedicate to them.
Vegan Croissants (Posni Kifli)
- 2 (1/4 oz.) packets of instant dry yeast
- 3 cups of water
- 7 cups of flour
- ½ cup Canola oil
- 1 teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon salt
- 3 tablespoons of water
- Sesame seeds (optional)
- 1 stick of Earth Balance Butter
- Preheat oven to 425.
- 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 flour, oil, salt, and vinegar; mix well with your hands.
- Knead at least 15 minutes by hand, or until dough is very soft and shiny.
- Put the dough in a bowl, cover with a kitchen towel, and let rise 1 to 1 ½ 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, set the bowl of dough on the stove and the dough is done within 45 minutes.
- Remove dough from bowl; 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 4 to 6 equal 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 butter on top of each croissant.
- Put the baking sheet in the oven and bake for 15 – 20 minutes or until golden brown.
- Remove from oven and let cool 2 minutes.
These freeze very well, up to 3 to 4 months. Before storing, allow croissants to completely cool on cooling racks. Store, tightly sealed, in Ziploc Bags.