Quick Croissants

Quick Croissants

Watch the video for this recipe:

Not too long ago I saw this idea of making a quick dough for croissants and really kept my attention. Is it really possible? Who in the world doesn't love croissants but we always postpone to make them because of the long process a classic croissant dough requires.

 

No doubt that homemade croissants are the best of all when not in Paris :). Sometimes can be really hard to find really good croissants at the bakeries out there. I was very thrilled to find this recipe and gave it a try immediately and I really love it.

 

It is so easy.. it really takes no more than 20 minutes of work... the rest is simply waiting, and the croissants are wonderful. They are probably not as flaky as the classic ones but for all the little work involved they are just perfect. Crispy on the outside, buttery, flaky, a perfect treat for breakfast or brunch. You can serve it as it is with a bit of jam alongside your coffee or tea, or even prepare a delicious sandwich. I am craving for some just as I am writing these words right now. :)

 

This is a recipe I will definitely make pretty often, I already did it for about five times by now and each time they were devoured almost immediately. My little culinary judges, my daughters, were really delighted by these quick croissants. Give them a try, you will love them. 

 

Related Posts:
Homemade Crescent Rolls
Estonian Kringle - Cinnamon Braid Bread
Flaky Buttermilk Biscuits

 

Recipe adapted after Supergolden Bakes

 

Prep time clock
Cook time clock
Total time clock
Ingredients
  • Makes 8 croissants
  • 2 cups (250g) strong bread flour
  • 1 1/4 sticks sticks (150g) cold unsalted butter, cubed
  • 1/2 cup (120 ml) lukewarm milk
  • 3 tbsp (45 g) sugar
  • 25 g fresh yeast (7 g- active dry yeast)
  • 1/2 tsp salt
  • Egg Wash
  • 1 egg yolk
  • 1 tbsp milk
Directions
  1. Place yeast in a bowl. Add sugar and stir until it liquefies. Add milk and set aside to cool completely.
    Quick Croissants step 1Quick Croissants step 2
  2. Combine flour and salt into a large bowl. Add butter and using a fork combine until big crumbles form.
    Quick Croissants step 3Quick Croissants step 4
  3. Add the yeast/milk mixture and gently combine until the dough just comes together. The butter needs to remain in  pea-sized pieces. Wrap it with plastic, knead slowly to form a square and freeze for 30 minutes or refrigerate for a couple of hours.
    Quick Croissants step 5Quick Croissants step 6
    Quick Croissants step 7Quick Croissants step 8
  4. Dust with flour your work surface and your rolling pin and start rolling the dough into a rectangular roughly two to three times as long as it is wide. The dough it pretty hard to work with at the beginning but will come together while rolling and folding.
    Quick Croissants step 9Quick Croissants step 10
  5. Fold the short sides of the dough into the middle.  Rotate the dough by a quarter turn. Roll out slightly to lengthen. Fold the short ends towards the middle.
    Quick Croissants step 11Quick Croissants step 12Quick Croissants step 13Quick Croissants step 14
  6. Flip the dough over so the seams are underneath. Repeat the rolling and folding process steps 4-5,  three more times, giving the dough a total of four times of rolling and folding.
  7. Wrap the dough in plastic wrap and refrigerate for a couple of hours or better overnight.
  8. On a lightly floured surface roll the dough into a rectangular of 16 inches (40cm) X 10 in (25 cm).  Cut the dough into triangles, it will make about 8 triangles of 12 in (30 cm) long and 3 in (8 cm) at base.
    Quick Croissants step 16Quick Croissants step 17
  9. Score a small slit in the centre of each triangle base, gently stretch the corners and tip, then roll the croissant starting from the wide up to the top giving them the croissant shape.
    Quick Croissants step 18Quick Croissants step 19
  10. Place the croissants with tip side down onto a prepared baking sheet lined with parchment paper. Cover with plastic wrap and let rise for 2-3 hours at room temperature.
  11. Preheat the oven to 450 F (230C). Brush the croissants with egg wash.
    Quick Croissants step 20
  12. Bake for 8 minutes than reduce  the oven to 375 F (190C) and bake for another 10-15 minutes until deep golden brown.
  13. Cool on wire rack before serving.
Quick Croissants-1
Quick Croissants-2
Quick Croissants-3
Nutrition facts 1 Croissant - Calories:290, Fat:16.6g, Saturated Fat:10.1g, Carbohydrates:30.5g, Sugar:5.4g, Fiber:1.5g, Protein:5.5g, Cholesterol:68mg, Calories from Fat 149, Sodium 267mg, Potassium 113mg, Vitamin A 10%, Vitamin C 0%, Calcium 3%, Iron 11%, Nutrition Grade B-, daily percent values are based on a 2000 calorie diet
On November 14, 2014 at 10:38 am, mira said...
These look beautiful and delicious! Definitely making them. Never heard of this quick dough, it will be such a time saver!
On November 14, 2014 at 09:22 pm, Lindsey @ American Heritage Cooking said...
WOW! Sensational. I loved your video by the way. Fascinating. You really did make it look super easy! ps- I think it's kind of hilarious that you don't make cupcakes because they take too long but I was tired just thinking about making these croissants! :-)
Re:

Yes.. that's kind of funny.. but did you know that these croissants don't take more than 20 minutes of active work.. which is great.. and after they are baked they are good to go:) Cupcakes take more than 20 minutes.. after they are baked, only half of the work is done :) probably this is the reason I don't make cupcakes too often.. :) But I love them too.. so I will get some patience after all..

On November 15, 2014 at 09:21 am, Kristi @ Inspiration Kitchen said...
Love these croissants, Ella! I've always wanted to make them at home, so I'm glad I now know how. Love all the pics! Pinned!
On November 17, 2014 at 10:09 am, Lexi @ Sempre Dolce said...
Ella, these look wonderful! Because I am such a chocolate fanatic, I am wondering how a person could add chocolate to these? :)
Re:

It's very simple, just add a piece or two of chocolate before rolling the dough into croissants:) It will work good ...

On November 17, 2014 at 01:06 pm, Kayle (The Cooking Actress) said...
amazing!!! They look sort of like the Pillsbury crescent rolls-but homemade and sooo much better!!
On November 18, 2014 at 08:33 pm, Liz said...
I've made this cheater recipe, too...SO good! You'd never guess this was a shortcut version from the look of your croissants!
On November 26, 2014 at 02:59 am, Michaell @ Foodscape said...
Wow! I love this recipe! Great cheat! I also loved Lexi @ Sempre Dolce's suggestion of chocolate. #YUM. Any thoughts on which flour would work best for this recipe if I don't do any processed white flours? I really want to try this...if not, I may make it anyway in the name of Thanksgiving!
Re:

Glad you like it Michaell. You can try unbleached all purpose flour.. it seems that bread flour might work best. Let me know when you give them a try. Happy  holidays! 

On December 16, 2014 at 08:25 pm, Stacy said...
Wonderful recipe! I will try a soon as possible, I was just wondering would it be okay to substitute the bread flour for all purpose flour? Not unbleached all purpose flour just regular. If I used this flour what effect would it have? Thank you!
Re:

Yes.. you can substitute bread flour with all purpose.. but not with cake flour. Bread flour has more gluten and works better in yeast recipes,  all purpose flour has a bit less gluten than bread flour but much more than cake flour so it  will work well for this recipe. Give it a try. Pay attention to the baking time.. and keep an eye on them while baking.. it might be different from oven to oven..  you might need reducing the time baking from 8 to 5 minutes on (450F) and then 8-10 minutes on 375 F.  If any other questions don't hesitate to contact me again:)

On March 21, 2015 at 12:15 am, Katie said...
What if one loses track and ends up with 5 roll and fold counts? Will it just make for more layers or will the dough get overworked and ruin the texture?
Re:

It's hard for me to figure it out, depending on how it was rolled and folded, if the butter melted entirely and see no more chunks of butter inside the dough it may be overworked. It is important to have butter chunks still left in the dough to create that flaky texture.

On May 03, 2015 at 04:27 pm, Pia said...
I sure will make them tomorrow for my birthday Party.......
Re:

Sounds awesome.. let me know how they turn for you :)

On May 24, 2015 at 05:09 am, Connie said...
Wow!!! I love this recipe, I would never have thought I could make croissants successfully! These turned out beautifully- crispy on the outside, and very soft and tender on the inside. Next time I'll double the recipe and make a batch for my friends. Thank you so much Ella!
Re:

So glad they turned well for you:) makes me really happy..Yeah.. you should definitely double the recipe.. I am sure they will enjoy it.

On June 06, 2015 at 07:25 pm, Escape said...
What if I buttered the dough before each new fold? Would that help to get more flakiness?
Re:

I don't think it's necessary.. it does contain a lot of butter anyway.. just make sure you are not kneading it too much at the beginning so butter chunks can still be visible. 

On June 22, 2015 at 01:48 am, Anonymous said...
Do you need to add the sugar, often recipes work just as well without, is this one of those recipes?
Re:

You can skip the sugar if desired.. it will work well without.

On July 14, 2015 at 12:29 pm, Chathu said...
Hi, I love this recipe. What I can use instead of lukewarm milk?
Re:

lukewarm milk.. means it's milk a bit warm.. you can use whatever milk you prefer.. cashew milk.. almond milk.. coconut milk.. these might work well as well.

On July 30, 2015 at 10:19 pm, Felicia said...
Hi Ella. I wonder if I can freeze the dough overnight so that I can have freshly baked croissant the next morning?
Re:

You just have to refrigerate it overnight.. it's even better this way, as mentioned on step 7,  this is what I always do

On August 01, 2015 at 12:41 pm, Vivek Joshi said...
Hey baker..This is really nice recipe. Kudos to your hard work by putting it here. I just tried it today but after adding milk, my dough got soft and it seemed as if butter chunks have been integrated inside it. They were not visible and i am too worried that it may not rise. i am afraid that due to excess milk, the butter may have dissolved. Will it result into bad outcome ? Should i add very small butter cubes after each rolling ? Please reply soon, i will roll these tomorrow so i have time. :)
Re:

You probably overworked the dough or the butter was not cold enough. You can try adding some butter cubes after rolling, i might help.

On August 21, 2015 at 07:37 am, Farhana said...
My Q? How long do you keep the dough in the refridgerator and it is not clear enough how long to bake croissant in electric oven.
Re:

On step 7 it is said for how long to keep the dough refrigerated before baking: "Wrap the dough in plastic wrap and refrigerate for a couple of hours or better overnight." On steps 11 and 12 is it mentioned the temperature and the time of baking. First preheat the oven to 450 F (230C). Bake for 8 minutes than reduce  the oven to 375 F (190C) and bake for another 10-15 minutes until deep golden brown.

I suggest to keep an eye on them, oven can be slightly different , just to make sure they don't get burned.

 

On November 24, 2015 at 10:50 pm, Libbie said...
After you roll them and let them rise can you freeze them? If so any idea how long they will freeze for. After they rise do you have to cook them immediately? Thinking if can make them night before to cook in the morning. Also how do you get the milk warm, in microwave or in a pot? Also thank you for the video and recipe.
On December 04, 2015 at 12:53 am, Taniya said...
Hi..I just want to know the measurements of the ingredients if I want to make 12 croissants?
Re:

You will have to add another half for each ingredient.. 2 cups flour will be 3 cups.. 1/2 cup milk will be 3/4 cup milk.. and so on

On December 30, 2015 at 03:35 pm, ameelia mohammed said...
hi ..i just want to know the measurements of the ingredients if i want to make 100 croissants
On January 25, 2016 at 09:39 am, Dulce De Leon said...
Hi Ella, thanks for the recipe. Great video-tutorial. Congratulations. Very glad I found your page. I´ve done croissants before, but I´ll love to try new ones. Maybe to find short cuts for the foldings. LOL. As you said, patience is the key. Thanks for sharing all your videos. Greetings from Venezuela.
On February 14, 2016 at 07:43 am, Annonymous said...
Hi just want to ask if what changes will happen to the croissant if I refrigerate for around 3 hours only and not overnight on step 7? Thank you!
On February 25, 2016 at 02:38 am, tricia said...
I did it, thanks to your video. I couldn't chill it overnight because the dough kept rising like a monster in the fridge so it was baked within hours. The layers weren't too distinct, perhaps the butter were cut too fine, but overall yummy. My first ever croissant, thanks to you :)
On March 04, 2016 at 08:59 am, Monica S. said...
Hi! I just tried to make these and all went well until the egg wash. My crossiants were so big and fluffy when I removed the plastic wrap, but fell down and became flat immediately after I brushed on the egg wash. I was really careful when I did it. Any tips?
Re:

not sure why they deflate after brushing...maybe add some milk in the egg to make it more runny

On March 22, 2016 at 08:10 pm, azeem bagas said...
wow click bait. rising time is 2-3 hours and i thought it was only 45 minutes+++
On June 14, 2016 at 09:48 am, Jacky said...
Hi. I have been following ur videos and they are really cool. And myself love croisaant very much but didnt do it coz i dont master well in rolling the butter in between the bread. For ur recipe, i would like to ask do i really need to wait for 2 to 3 hours risimg bfore i could bake the croissant? Tqvm for replying
On July 11, 2016 at 12:24 pm, lata said...
Hi, Thanks for the recipe.I prepared the dough, but it turned out very sticky. I added more flour to make it a bit thick. I have left the dough overnight now. Should I roll out the dough and add butter and again freeze it for an hour?
On July 16, 2016 at 08:16 am, optimist said...
I am absolutely thrilled by the results. I usually perfect cakes , but rarely succeeded in doing breads. I have always wanted to try a croissant recipe , and this one involves very minimal work and the results were very similar to the pictures. However , i used active dry yeast instead of fresh yeast and it won't liquified and i guess it shouldn't , it browned pretty quickly after 8 min so i covered with aluminium foil and continue baking it for further 10 min . it was perfectly golden brown. my question : Can i use instant yeast instead which can be incorporated directly with the flour without mixing with milk ? if so , should i use the same measurement of 7g ? Thanks for the great recipe. Everyone should try it out !!
On August 14, 2016 at 03:31 pm, Anna said...
I would love for my culinary class to make these croissants, the only problem I have is time. At step 10 when you cover the rolled croissants in plastic wrap and let them rise for 2-3 hours, can I have them sit in the refrigerator overnight? Or will they rise too much? Please help! I love this recipe and want to show my students that they can make croissants too.
On August 16, 2016 at 09:23 am, Leyla said...
Is it possible to shape the croissants and instead of letting them rise for 2-3) Hours, putting them in the fridge overnight? If yes do you let them come to room temperature or something in the morning?
On August 27, 2016 at 06:02 pm, jenna said...
howdy - I've just this season become obsessed with "The Great British Baking Show" and based on the show's contestants, every "from scratch" home baker in Britain knows this dough as "rough puff". I looked up the BBC's published recipe, which is Gordon Ramsey's version, but it has only one pic (the finished dough being rolled out) and found your post, which is FANTASTIC! BTW, Mr. Ramsey only works one turn in his dough, so I'll bet that yours is WAYYY more flaky. Have to wonder why the BBC used Mr. Ramsey's recipe, since I've never seen him do pastry like, ever . . . hmmm. Anyway, thanks for such a detailed tutorial & including English & metric measurements (we Americans are so backwards, sometimes). Great job!

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