(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Make the dough by combining the flour, yeast, sugar and salt. Pour in water and mix until a shaggy dough forms. Knead until smooth, about 3 minutes. Form into a ball and let rest for 30 minutes in a clean bowl covered with a dish towel.
Meanwhile, slice the 1 cup of Becel plant butter into 9 even slices and arrange into a square on a piece of parchment paper. Cover with another piece of parchment paper and roll out the plant butter to an even 8x8 inch square, ensuring it is equal in width throughout. Place in the freezer for a minimum of 10 minutes.
Roll the rested dough into a 10x20 inch rectangle. Remove the plant butter sheet from the freezer and place it on one end of the dough rectangle. Fold the other end of the rectangle over the plant butter and press the edges to seal.
Roll the dough into a 10x20 inch rectangle. Fold ⅓ of the rectangle over the centre (like a pamphlet) and then fold the top third over the other fold. Wrap in parchment paper and place in the refrigerator for 1 hour.
Repeat step 4.
Once you’ve folded and rested the dough twice, roll out to a 20x45 inch rectangle. Cut into 10 equal triangles.
Gently roll the triangles beginning with the flat side. Make sure that the tip of each triangle is tucked under the croissant to hold its shape. Place on two baking sheets lined with parchment paper.
Let rest for 1 hour. Meanwhile, preheat the oven to 425F.
Brush each roll generously with vegan cream or coconut cream.
Place the croissants in the oven and immediately reduce the temperature to 400F. Bake until deep golden brown, for about 18 minutes.
Let croissants rest for 10 minutes before enjoying.