Quick & Easy Croissant Recipe

Quick Homemade Croissants – Crispy on the outside, buttery on the inside, and flaky on the inside – a perfect treat for breakfast or brunch. Takes no more than 20 minutes to make.

Recipe Information

• Servings: 8 servings
• Preparation time: 20 minutes
• Cooking time: 25 minutes
• Total Time: 45 minutes

Ingredients 

• 2 cups (250g) strong bread flour
• 150g cold unsalted butter, cubed
• 1/2 cup (120 ml) warm milk
• 3 tbsp (45 g) sugar
• 25 g fresh yeast (7 g active dry yeast)
• 1/2 tsp salt

Wash with egg

• 1 egg yolk
• 1 tbsp milk

Instructions 

• Place the yeast in a bowl. Add the sugar and stir until dissolved. Add the milk and let it sit until completely cool.
• Combine the flour and salt in a large bowl. Add the butter and, using a fork, combine until large crumbs form.
• Add the yeast/milk mixture and gently combine until the dough just comes together. The butter should remain in pea-sized pieces. Wrap in plastic wrap, slowly knead into a square, and freeze for 30 minutes or refrigerate for a couple of hours.
• Sprinkle flour on your work surface and rolling pin, then begin rolling out the dough into a rectangle approximately two to three times longer than it is wide. The dough is quite difficult to work with at first, but it will come together as you roll and fold it.
• Fold the short sides of the dough towards the center. Rotate the dough a quarter turn. Stretch lightly to lengthen. Fold the short ends towards the center.
• Turn the dough over so the seams are underneath. Repeat the rolling and folding process from steps 4-5 three more times, giving the dough a total of four rolls and folds.
• Wrap the dough in cling film and refrigerate for a couple of hours or, better yet, overnight.
• On a lightly floured surface, roll out the dough into a rectangle 16 inches (40 cm) x 10 inches (25 cm). Cut the dough into triangles; you will get approximately 8 triangles, 12 inches (30 cm) long and 3 inches (8 cm) at the base.
• Make a small cut in the center of the base of each triangle, gently stretch the corners and the point, then roll the croissant starting from the wide part to the top, giving it the croissant shape.
• Place the croissants point-down on a baking sheet lined with parchment paper. Cover with plastic wrap and let rise for 2-3 hours at room temperature.
• Preheat the oven to 450 F (230C). Brush the croissants with beaten egg.
• Bake for 8 minutes, then reduce the oven temperature to 375 F (190C) and bake for another 10-15 minutes until dark golden brown.
• Cool on a wire rack before serving.

Nutrition

• Serving size: 1 g
• Calories: 290 kcal
• Carbohydrates: 30.5 g
• Protein: 5.5 g
• Fat: 16.6 g
• Saturated fat: 10.1 g
• Cholesterol: 68 mg
• Sugar: 5.4 g