Easy Vegan Croissants

In a stand mixer, combine the white flour (500 g), salt (10 g), caster sugar (50 g), plant butter (125 g), plant yogurt (125 g), and plant milk (125 ml). Mix on speed 2-3 for 3 minutes. Add the fresh yeast (25 g) and continue mixing for another 3 minutes. If needed, add a few extra spoons of [white flour] to achieve an elastic, not too wet or dry, dough texture. Let the dough rest for 2 hours. Start 6m timer

Roll out the dough to about 5mm thick. Cut into triangles and shape into croissants. Mix together the soy milk (50 ml) and [maple syrup]. Brush the croissants with this glaze and place them on a baking tray lined with baking parchment. Bake for 10 minutes, or until golden brown (time may vary based on croissant size). Start 10m timer