Easy Croissants

Easy Croissants

  • Prep Time: 20 mins
  • Total Time: 6 hrs 45 mins
  • Yield: 24-32 croissants

    • Ingredients

  • 1cupmilk, warm
  • 1tablespoonsugar
  • 1tablespoonyeast
  • 1cupflour
  • 3/4 cupmilk, room temperature
  • 1 1/2 teaspoonssalt
  • 1/4 cupsugar
  • 1egg, beaten
  • 1/2 cupbutter, melted, cooled
  • 4cupsflour
  • 1cupbutter, Cold
  • 1egg, beaten with cold water

    • Directions

  • Stir warm milk and sugar together.
  • Add yeast.Let stand 10 minutes.
  • Stirwell.
  • Add flour; beat well.
  • Add milk, sugar and egg.
  • Beat until smooth.
  • Addbutter; beat and set aside.In a large mixing bowl, place the 4 cups of flourand the chilled butter.
  • Cut butter into flour until pieces are the size ofbeans (not too small).Pour the liquid batter into the flour mixture; stiruntil moistened.Cover the bowl with plastic wrap.
  • Refrigerate for at least 4hours or overnight.Remove from refrigerator.
  • Press into a compact ball on afloured board and divide into 4 parts.
  • Roll each into a circle 12″ or 16″.Cuteach circle into 6 or 8 pie-shaped wedges.
  • For each croissant roll a wedgetowards the point.Shape into a crescent and place on ungreased baking sheet. Letrise at room temperature until doubled.(May take 2 hours or more). Brusheach with egg beaten with coldwater.
  • Preheat oven to 400 F.
  • Place croissants in oven.
  • Lower temperature to 350 F and bake for 15 – 20 minutes until golden.

    • Reviews

  • “These are quite tasty but not quite as light and fluffy as I thought they would be.But none the less there will be none thrown away!The salt was listed as an ingredient but omitted in the directions so I just added it in with step # 6.I’m looking forward to having these with some jam spread on them…mmmm.”

  • “I was looking for a recipe that would produce the very light and fluffy croissants with lots of flaky layers – like in the grocery store bakery.They did not turn out like this, but they were still very delicious, more like a dinner roll/crescent roll than a croissant that I would have for breakfast.A comment about the recipe ingredients, it lists the 1.5 teaspoons salt, but it doesn\\\’t say where that should be added, I just threw it in there at some point.”

  • “AMAZING! DELICIOUS! Very easy recipe! I got a little impatient waiting while the dough set in the fridge, and even more so while the croissants has to rise, but so worth the wait!!! After the first set in the oven I lowered the temperature to 350° to keep the bottoms from getting too dark. I made about two dozen and have 5 left, in the span of 4 hours and only 3 people. Very flakey in the middle, and they pull apart just the way croissants are supposed to. Next time I think I will roll in a little diced ham or turkey and some cheese, maybe swiss or cheddar.Great recipe with lost of potential adaptations. Thanks so much for sharing such a delicious and easy recipe.”

  • “Admittedly I am an amatuer at pastry.These came out very soft and tasty for me, but nothing at all like french croissants.”

  • “Amazing!! I feel like an accomplished baker after making these! These are so delicious and well worth the time and effort. I followed the recipe exactly and they were perfect. ( I will admit, I did try baking one of the croissants right after forming, thinking that I could just skip that last 2 hour wait for it to rise — but it did not work.) I used this recipe with Sweet Asian Chicken Salad sandwiches recipe#59602 and it was a perfect lunch! Thank you for this great recipe. It impressed everyone that these were made from scratch not just baked from a can!”

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