Activate the yeast: Warm 1 cup almond milk to lukewarm (about 110°F) and stir in the sugar. Sprinkle the active dry yeast on top and let sit for about 5-10 minutes until frothy.

Mix the dough: In a large mixing bowl, combine the bread flour and salt. Pour in the yeast mixture and avocado oil. Mix until a rough dough forms.

Knead: Turn the dough out onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic. If it's too dry, add a little more almond milk, one tablespoon at a time.

First chill: Shape the dough into a ball, place it in a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes, but ideally let it rest overnight to develop more flavor and make it easier to work with the next day.

Shape the butter: Place the cold Miyoko’s butter between two sheets of parchment paper. Roll or flatten it into a rectangular block, about 5 x 7 inches. Keep it refrigerated until ready to use.

Roll out the dough: The next day, take the dough out of the fridge. On a very lightly floured surface, roll it into a large rectangle (about 12 x 18 inches).

Add the butter block: Place the cold butter block in the center of the dough, covering about two-thirds of it. Fold one side of the dough over the butter, then fold the other side on top of that to fully enclose the butter.

First fold: Roll the dough into a long rectangle (about 10 x 20 inches), then fold it into thirds like a letter. This is your first fold. Refrigerate the dough for 30 minutes.

Overnight rest: After the final fold, refrigerate the dough overnight before shaping and baking the croissants.

Roll out the dough: The next day, roll the dough into a large rectangle, about ¼ inch thick.

Cut triangles: Use a ruler to measure and cut long triangles with a base of 3 inches at the thickest part. This ensures consistent size and shape.

Shape croissants: Starting from the wide end of each triangle, roll the dough tightly toward the point to form the classic croissant shape. Place on a baking sheet lined with parchment paper.

Proof: Let the shaped croissants rise at room temperature for 1-2 hours. Place a ramekin of boiling water on the tray next to the croissants, then cover the tray with plastic wrap. The steam from the water will help create a warm, humid environment to encourage rising.

Check readiness: The croissants should be puffed up and slightly jiggly when gently shaken.

First wash: Preheat the oven to 350°F (177°C). Mix the almond milk, maple syrup, and Just Egg. Lightly brush the croissants with the wash.

Bake: Bake for 25-30 minutes, or until golden brown and crispy. Halfway through, apply the second almond milk wash for a shinier finish.

Cool: Let the croissants cool for 10 minutes before serving.

Second and third folds: Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.