Vegan Breakfast Croissants

Vegan Breakfast Croissants 7 g dry-active yeast (10 g fresh yeast)lukewarm water (for yeast and dough)2 cups flour125 g vegan butter2 tbsp cane sugar1 tsp saltINSTRUCTIONS Dissolve the yeast in a little lukewarm water.Sift the flour, add sugar, salt and dissolved yeast.Knead the dough until it is smooth. Add the softened vegan butter and knead it, until the dough is smooth and elastic.Cover the dough with a cloth and leave in a warm place to rise (it should be double in size) for about 2 hours.Punch the dough, return it to bowl, cover with a cloth and leave in the refrigerator for 1 hour (until in risen again).Punch the dough again, and place in the freezer (covered) for 30 minutes.Lightly flour the work surface and roll the dough.Cut it into 4 by 6 in. trinagles. Roll them up carefully.Place on a baking sheet. Brush with a vegan egg wash and leave in warm place to rise for 1 hour.Preheat the oven 425F and bake for 25 minutes.NUTRITIONCalories: 173kcalCarbohydrates: 21gProtein: 3gFat: 8gSaturated Fat: 2gTrans Fat: 1gSodium: 314mgPotassium: 30mgFiber: 1gSugar: 2gVitamin A: 477IUCalcium: 4mgIron: 1mg