In a bowl, mix together lukewarm water and active dry yeast, allowing it to proof for about 5 minutes. Once bubbly, combine with sugar, bread flour, salt, and softened vegan butter, kneading until smooth and elastic.

Transfer the dough to a lightly oiled bowl, cover with a cloth, and let it rise in a warm spot until doubled in size—approximately 1 hour. Punch down gently and shape into a square.

Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or even overnight.

While the dough chills, take your vegan butter and shape it into a square slab about half an inch thick. Chill until firm.

Roll the chilled dough into a large rectangle, then place the butter slab in the center. Fold the dough over the butter, sealing the edges tightly. Roll out again and perform a series of folds, refrigerating between each fold.

After laminating, roll the dough into a larger rectangle. Cut the dough into triangles and carefully roll them up from the base to the tip, creating croissants. Place them on a baking sheet lined with parchment paper.

Cover the shaped croissants with a clean cloth, and let them rise for another 1-2 hours until doubled in size.

Preheat your oven to 400°F. Bake the croissants until they are golden brown and flaky—this usually takes around 15-20 minutes.

Once baked, let the croissants cool on a wire rack for a few minutes before serving.