Vegan Croissants (Posni Kifli)

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Vegan croissants with sesame seeds
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. πŸ™‚
I have to warn you; before you decide to make these, make sure you have about 3 – 4 hours to dedicate to them.
An oblong piece of croissant dough
Several chunks of croissant dough on a countertop
A semicircle of dough cut into four wedges
Unbaked crescent rolls on a baking sheet
Golden vegan croissants topped with sesame seeds in a parchment-lined basket

Vegan Croissants (Posni Kifli)

3 3 3
WW Freestyle: 4
Prep Time2 hrs
Cook Time20 mins
Total Time3 hrs
Vegan, Macedonian-style Croissants
Course: Bread
Cuisine: Macedonian
Servings: 40 Croissants
Calories: 105
Author: Katerina | Diethood


  • 2 (1/4 oz.) packets of instant dry yeast
  • 3 cups of water
  • 7 cups of flour
  • Β½ cup Canola oil
  • 1 teaspoon salt
  • 1 teaspoon white vinegar


  • 1 teaspoon salt
  • 3 tablespoons of water
  • salt
  • 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 Β½ 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.
  • Serve.


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.
Nutrition Facts
Vegan Croissants (Posni Kifli)
Amount Per Serving
Calories 105 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Cholesterol 1mg0%
Sodium 118mg5%
Potassium 23mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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18 Responses
    1. Katerina Petrovska

      Pozdrav Maja!! Tuka se vika All-Purpose Flour. Bukvalno prevedeno: za sekakva potreba. πŸ˜€ Ne znam kaj nas vo MK koe brasno e slicno na toa.

      1. Maja

        Fala na odgovorot, jas sum isto vo USA, i nekolku pati imam praveno kiflicki tuka, ama mnogu tvrdi mi izlaguvaat, pa mislev deka e do brasnoto. Sakav da znam da ne koristis nekoe posebno brasno za mesenje. Pozdrav, srekni praznici!

        1. Katerina Petrovska

          Maja, samo sto go pravevme ovoj muabet so majka mi i taa vika deka najdobro brasno (ovdesno) za kifli e Five Roses. Se nadevam ke mozes da go najdis. πŸ™‚ Pozdrav!!

    1. Katerina Petrovska

      I have never tried it, but I wouldn’t recommend it, either. Whole wheat flour will make them denser and heavier, which is not what you want when making croissants. It will completely ruin the recipe.

  1. Emily

    Can you store the dough in the fridge for a few hours before baking it? In other words, I want to prepare the dough in the morning, then go to work for about four hours, and then come home to bake them. Is that okay?

    1. Katerina Petrovska

      Hi Emily! Yes, that should be okay, but you will have to knead the dough again once it’s at room temperature. Hope that helps! Let me know if you need anything else.

  2. Sandra

    I tried these yesterday with half of the amount and they turned out amazing! On top I used a little coarse sea salt and cumin – as for German “Salzstangen”. Thanks for sharing this incredible yummy and easy recipe!
    … and you were right, they are especially good while they are still warm – I ate them nearly all alone! πŸ™‚

    1. Katerina Petrovska

      That is great!! I am so glad you enjoyed them! I am taking note of your toppings – that sounds SO good!
      I always tell my husband not to leave me alone when I’m making these croissants. Ever. ;-D

  3. Sandra

    Okay I just read that your are Macedonian..:) well I am from former Yugoslavia (lived all over) now in USA. So language is almost the same:)

  4. Sandra

    In my language we say posne kifle! πŸ™‚ this looks fantastic! I love any kind of pastry especially if you put bit of sesame seeds:))

    1. Kate @

      Don’t you love stuffing them with cheese? In 5 weeks, January 7th (Orthodox Christmas), I will be making these with lots of cheese and some with nutella. πŸ™‚

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