These Quick Croissants are a simpler way to make homemade croissants without spending hours preparing a traditional laminated dough. They have a crisp, golden exterior and a buttery, flaky interior, yet the actual hands-on work takes only about 20 minutes.
Traditional croissant dough requires multiple rounds of laminating, chilling, and resting. This quick method simplifies the process while still giving you delicious homemade croissants that are perfect for breakfast or brunch.
They may not have quite the same delicate layers as classic French croissants, but for the amount of effort involved, the result is incredibly satisfying. Serve them warm with butter and jam, alongside coffee or tea, or use them to make a simple breakfast sandwich.
Why You’ll Love These Quick Croissants
- Only about 20 minutes of hands-on work – most of the time is spent resting and baking.
- No complicated traditional lamination – the butter is incorporated in small pieces and the dough is rolled and folded several times.
- Buttery and flaky – you still get lovely flaky layers and a crisp exterior.
- Made from simple ingredients – flour, butter, milk, yeast, sugar, and salt.
- Perfect for breakfast or brunch – serve them with jam, honey, butter, or your favorite filling.
- Great for beginners – an easier introduction to homemade croissants.
- Can be prepared the day before – the dough benefits from an overnight rest in the refrigerator.
What Makes These Croissants Quick?
The main difference is the simplified dough preparation.
Traditional croissants require carefully laminating a large sheet of butter into the dough and repeatedly folding and chilling it. This recipe instead starts with cold butter cut into small cubes. The butter is worked into the flour just enough to create large crumbs, while some small pieces of butter remain visible in the dough.
The dough is then rolled and folded several times before being chilled again. Those pieces of butter create flaky layers as the croissants bake.
This method doesn’t produce exactly the same layers as a traditional French croissant, but it gives you a delicious result with considerably less hands-on work.
Ingredients You’ll Need
For the Croissant Dough
- Bread flour – gives the croissants structure and helps create a pleasantly chewy, flaky crumb.
- Cold unsalted butter – creates the flaky layers. Keeping the butter cold is important.
- Lukewarm milk – activates the yeast and brings the dough together.
- Sugar – feeds the yeast and adds a little sweetness.
- Fresh yeast or active dry yeast – gives the croissants their rise.
- Salt – balances the flavor.
For the Egg Wash
- Egg yolk
- Milk
The egg wash gives the croissants their beautiful deep golden-brown finish.
How to Make Quick Croissants
Prepare the dough. Dissolve the yeast in lukewarm milk, then combine it with the flour, sugar, and salt. Add the cold butter and work it into the flour until you have a rough dough with small pieces of butter still visible.
Chill the dough. Shape the dough into a rectangle, wrap it well, and refrigerate or freeze it briefly to firm up the butter.
Roll and fold. Roll the chilled dough into a long rectangle, then fold it into thirds. Repeat the rolling and folding process four times, chilling the dough whenever it becomes too soft to handle.
Chill overnight. After the final fold, wrap the dough and refrigerate it overnight. This makes the dough easier to work with and allows the flavor to develop.
Shape the croissants. Roll the dough into a large rectangle and cut it into triangles. Make a small slit at the wide end of each triangle, then roll each one tightly toward the tip to create the classic croissant shape.
Let them rise. Arrange the croissants on a lined baking sheet, cover loosely, and let them rise at room temperature for about 2–3 hours, or until noticeably puffy.
Brush with egg wash. Whisk the egg yolk with milk and gently brush the mixture over the risen croissants.
Bake until golden. Start baking at the higher temperature specified in the recipe, then reduce the oven temperature and continue baking until the croissants are beautifully golden, crisp, and flaky.
Tips for Making the Best Quick Croissants
Keep the butter cold
Cold butter is one of the keys to getting flaky layers.
Work fairly quickly and return the dough to the refrigerator if it becomes too soft or the butter starts melting.
Don’t completely blend the butter into the flour
This is especially important for this recipe.
You want the butter to remain in small, pea-sized pieces when you bring the dough together. Those pieces of butter create the flaky layers during baking.
Don’t worry if the dough feels difficult at first
The dough can feel quite firm and difficult to roll when you first take it out of the refrigerator.
As you roll and fold it, it will become smoother and easier to work with.
Chill between the folding stages if needed
If the dough becomes too warm or soft while rolling, don’t force it.
Place it back in the refrigerator for a while so the butter can firm up again.
Make sure you complete all four folds
The repeated rolling and folding is what creates the layers in this quick croissant dough.
Don’t skip the final rise
Once shaped, the croissants need 2–3 hours at room temperature to become light and puffy before baking.
This is an important step for the final texture.
Bake until deeply golden
Don’t take them out when they’re only lightly golden.
The recipe starts at 450°F (230°C) and then reduces the temperature to 375°F (190°C) for the remainder of baking. The croissants should be a deep golden brown when finished.
Can I Make the Dough the Night Before?
Yes, and I actually recommend it.
After completing the rolling and folding, wrap the dough well and refrigerate it overnight. This makes the recipe easier to divide over two days and gives you fresh croissants for breakfast the next morning.
Can I Use Active Dry Yeast Instead of Fresh Yeast?
Yes. The recipe provides both options: 25 g fresh yeast or 7 g active dry yeast.
If using active dry yeast, make sure your yeast is fresh and active before proceeding.
Are These Croissants the Same as Traditional French Croissants?
Not exactly.
These are a quick version of homemade croissants. Traditional croissants use a more involved lamination process that creates many thin, distinct layers.
This recipe simplifies that process, so the finished croissants won’t have quite the same delicate structure as classic French croissants. But they are still buttery, flaky, crisp on the outside, and considerably easier to make.
Can I Add a Filling?
Yes. You can add a small amount of filling before rolling the croissants.
Try:
- Chocolate
- Chocolate-hazelnut spread
- Almond paste
- Jam
- Cheese
Don’t overfill them, though, as too much filling can make shaping difficult and may leak during baking.
Can I Freeze Quick Croissants?
Yes. For the best results, I’d freeze the shaped croissants before the final rise.
Arrange them on a baking sheet until firm, then transfer them to an airtight container or freezer bag.
When ready to bake, thaw them in the refrigerator and then allow them to rise at room temperature before applying the egg wash and baking.
Because freezing yeast dough can affect rising time, allow extra time for the croissants to become visibly puffy before baking.
How Should I Store Homemade Croissants?
Homemade croissants are best the day they are baked.
Store leftovers in an airtight container at room temperature for a day or two. To bring back some of their crispness, warm them briefly in the oven before serving.
Frequently Asked Questions
How long does it take to make quick croissants?
The recipe requires only about 20 minutes of active work, but the dough needs several resting periods and the shaped croissants need 2–3 hours to rise.
Why aren’t my croissants flaky?
The most common issue is butter that becomes too warm during preparation. Keep the butter and dough cold, and make sure some small pieces of butter remain visible in the dough before rolling and folding.
Why didn’t my croissants rise?
The dough needs enough time to rise after shaping. Give the croissants 2–3 hours at room temperature, or until they look visibly puffy, before baking.
Can I make these croissants without a stand mixer?
Yes. You don’t need a stand mixer for this recipe. You can mix the dough by hand or with a hand mixer, and the rolling and folding are done with a rolling pin.
What can I serve with homemade croissants?
Serve them warm with butter, jam, honey, or chocolate spread, or use them as the base for a breakfast sandwich.
More Breakfast and Brunch Recipes
If you’re looking for another easy weekend breakfast, try my Twisted Cheese Bagels. They are soft, chewy, and golden on the outside.
For a fun twist on classic French toast, try these Apple French Toast Roll-Ups filled with creamy cheese and cinnamon apples.
If you enjoy baking enriched breads, try my Homemade Crescent Rolls, that are soft and buttery, wonderful for breakfast.
If you’re ready to try a more traditional pastry technique, learn how to make Homemade Puff Pastry from scratch.
You may also like to try these Garlic Cheese Rolls with Roasted Garlic Butter or Knots 4 ways.
YOU MAY ALSO LIKE:
Cheese and Pesto Fantails
Estonian Kringle – Cinnamon Braid Bread
Flaky Buttermilk Biscuits
Video
Homemade Quick Croissants
Instructions
- Place yeast in a bowl. Add sugar and stir until it liquefies. Add milk and set aside to cool completely.
- Combine flour and salt into a large bowl. Add butter and using a fork combine until big crumbles form.
- 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.
- 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.
- 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.
- 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.
- Wrap the dough in plastic wrap and refrigerate for a couple of hours or better overnight.
- 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.
- 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.
- 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.
- Preheat the oven to 450 F (230C). Brush the croissants with egg wash.
- Bake for 8 minutes than reduce the oven to 375 F (190C) and bake for another 10-15 minutes until deep golden brown.
- Cool on wire rack before serving.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
These look beautiful and delicious! Definitely making them. Never heard of this quick dough, it will be such a time saver!
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! 🙂
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..
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!
Ella, these look wonderful! Because I am such a chocolate fanatic, I am wondering how a person could add chocolate to these? 🙂
It's very simple, just add a piece or two of chocolate before rolling the dough into croissants:) It will work good …
amazing!!! They look sort of like the Pillsbury crescent rolls-but homemade and sooo much better!!
I’ve made this cheater recipe, too…SO good! You’d never guess this was a shortcut version from the look of your croissants!
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!
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!
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!
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:)
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?
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.
I sure will make them tomorrow for my birthday Party…….
Sounds awesome.. let me know how they turn for you 🙂
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!
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.
What if I buttered the dough before each new fold? Would that help to get more flakiness?
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.
Do you need to add the sugar, often recipes work just as well without, is this one of those recipes?
You can skip the sugar if desired.. it will work well without.
Hi, I love this recipe. What I can use instead
of lukewarm milk?
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.
Hi Ella. I wonder if I can freeze the dough overnight so that I can have freshly baked croissant the next morning?
You just have to refrigerate it overnight.. it's even better this way, as mentioned on step 7, this is what I always do
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. 🙂
You probably overworked the dough or the butter was not cold enough. You can try adding some butter cubes after rolling, i might help.
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.
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.
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.
Hi..I just want to know the measurements of the ingredients if I want to make 12 croissants?
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
hi ..i just want to know the measurements of the ingredients if i want to make 100 croissants
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.
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!
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 🙂
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?
not sure why they deflate after brushing…maybe add some milk in the egg to make it more runny
wow click bait. rising time is 2-3 hours and i thought it was only 45 minutes+++
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
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?
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 !!
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.
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?
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!
I just pulled my from the oven and they look amazing!!! I made the dough as stated until after the folding steps. Instead of chilling before shaping, I went ahead and cut and shaped the croissants and then let them stay in the fridge overnight. They needed to sit out on the counter this morning for two hours before they were ready to bake. Also I applied the egg wash last night before I covered with cling wrap (to decrease the chance of deflation). Just popped them in oven and baked as directed. Thanks for showing the folding technique as well. I found the video super helpful. (Also I used 1 3/4 tsp of bread machine yeast)
Can i use this dough for the receipe call for danish pastey. And this such the easiest receipe for croissant i have never seen before
Hello dear.. ^_^
I hope you’re doing so well..
I’m one of your fans I really like what you do its magical..
I was just wondering about this recipe ..
Does the all purpose flour works the same as strong bread flour?!
Thank you and King regards..
Hi Mansour.
The strong bread flour is more suited for pastry but you can use all purpose flour too.
Hi Ella. This recipe looks wonderful. However, I have some problem when making this. The whole process went smothly but my croissants didn’t rise although the yeasr is still active, there was one thing that I let them rise in the fridge because of the hot weather of our country. The average temp is about 30°C so I scared that the butter will melt. But next time I tried, I let them rise at room temperature and I end up with a croissant shaped bread in a butter bath. What should I do now?
P/s: I tried your recipe for rough puff pastry and the final result came out so good, just like they are made in traditional way. Thank you so much :))
Total WIN. I made these on a whim and didn’t expect them to work since I only had dry yeast. The came out great. I made 1/2 with dark chocolate and 1/2 plain. SO GOOD!
1. Place yeast in a bowl. Add sugar and stir until it liquefies.
Question – How do 2 dry ingredients become a liquid?
I felt so excited to find a quick croissant recipe since I wanted to make something nice for my family… saw the times at the beginning and figure out I would give them a try… BIG mistake of not reading all the recipe before… it’s very confusing that you list the total time as 45 but it actually takes a lot of hours with the resting 🙁 I felt very tricked when I got to the let rest over night.. what a bummer 🙁
how much is it to make 32 cause i need them for my french class in a few days
It’s no wonder you don’t show a picture of the inside after the ‘croissants’ are cooked. This is without a doubt the shittest recipe I’ve ever seen. Spend more time on your cooking rather than your story telling and you might get better.
Hello Ella, I just love your recipes and website. My question is can I make this croissant dough into a loaf in a Pullman pan ?? And would I increase the ingredient amounts ? Would the baking time be the same ?
Thank you so much!
These are amazing. Supposedly not “real” croissants but who would really know the difference. Made them several times, multiplying the recipe 3x. I just make one big piece of dough and then use my handy-dandy roller that cuts out the shape. I can get about 36-40 out of 3x. They disappear!
Thanks for such a great recipe!
hi !! am a home cook.. new to baking.. loved this recipe.. plan to try it today.. 2 things.. couldn’t find white bread flour anywhere.. got brown bread flour.. will that be good ? also, I have dry instant yeast not the fresh one.. how to use that ? thanks so much.. I want to surprise my husband tomorrow for breakfast 🙂
Tried these. Perfect. Beautiful. I wanted to cry. Used regular all purpose flour because that’s what I had but they turned out exactly like yours. Flaky with all those gorgeous layers visible. Thank you!
Hi :), thank you for another great recipe! I was wondering if using this recipe you could make mini version of it and how would you adjust the baking time? Thank you in advance!
Just got done with the rolls and fold and it is now in fridge for overnight, but dough was really dry- is that right?
Just got done with the rolls and fold and it is now in fridge for overnight, but dough was really dry- is that right?
Oh my gosh! I absolutely love this recipe! Much cheaper than the regular already made croissants I get from the store (and tastier!) They came out to be absolutely scrumptious and I can’t wait to try out all of these amazing recipes! I’ve already made the challah and focaccia and those were magnificent as well. All of these recipes are absolutely amazing! – Rayne
Fantastic! Thank you, for a quick, easy, delicious croissant recipe.
One question; with the ingredients you have yolk and tbsp of milk, it they’re never mentioned in the recipe…what gives?
that is the egg wash, you just mix the yolk with milk and brush the top of the croissants before baking.
I love these croissants! I’m sixteen so I don’t have a lot of time to bake with school and work but now I make these every weekend for my family and they love them. I always add a little bit more milk to the dough because I find it makes it easier to work with but every other aspect of these is perfect 🙂
This recipe is amazing. So much easier and quicker than every single other recipe on the internet. They came out just perfect which is unbelievable considering I messed up a few steps and definitely overworked the dough. Heavenly!
Hi, I want to use this recipe for a practical at school. Is there anyway to speed up the step of leaving it in the fridge over night? Like rotating between fridge and freezer or something to get it done quicker without messing it up?
A life-saving recipe. I’ve used it several times when I’ve had to make croissants on short notice (albeit with a few of my own modifications). A caveat to the ease and quickness of this recipe is a slight lack of correctly made layers, as one would expect with a faux-lamination technique, but to the untrained eye and mouth, they are delicious all the same. I would reccomend using this recipe for pain au chocolat, as the chocolate compensates for the croissant in its (few and far between) lacking traits, so the croissant does not have to stand to scrutiny alone. Overall a wonderful recipe when you’re in a pinch, and most wouldn’t notice the difference between this and “real” croissants.
I just wanted to ask if from the block that’s been refrigerated overnight and I only wanted to make 2-4 croissants can I cut that block and put the pastry back in the fridge/freezer to use for 2-3 days?
Sure.. should be just fine
These are not quick. I googled Quick croissants. It said 45 minutes. So I started making them. Then it says refrigerate overnight, then let rise for 2-3 hours. So, no, not quick. At all. I’m giving them two stars because the dough came together exactly as described.
By quick means that it require less time to prepare the dough for these ones than the classic croissant dough. The classic croissants take like 3 days of preparing. Here it’s not the case. It is quick because you can prepare the dough very quick, refrigerate for only 2 hours if desired, shape and let rise. You can do them and bake them in the same day if desired. It is a quick method, not instant indeed. But much quicker than the classic.
We had the same issue! Would be nice to include the chilling/raising time in the overall time!
How can I adapt the recipe if i only have dry (powder like) yeast and not fresh?
You can use 7g of active dry yeast instead.
This is amazing recipe, I’ve tried it once and I repaced the sugar with honey. It was delicious, but I need to make it healthier. Can I make it from wholegrain folur ?
I am sure they will be good with whole wheat flour. They might not be as fluffy, but still good. You can also consider using a mix of all-purpose flour with whole wheat flour or add some tablespoons of wheat bran to all-purpose flour.
The multiplier on the page does not adjust weight when you click it. If your baking by weight pay attention. Oddly still came out ok. More like crescent rolls than croissant but I also messed up because of the multiplier.
this recipe was so easy and so perfect, however i buggered up when i proved in the oven causing the butter to melt, and i think this lead to mine then cooking too fast and burning…eek…but oml they taste amazing, im making these again fore sure
These tasted really good! But they were NOT 45 minutes and done. It took me about one and a half days to get done. You have to let it sit in the fridge for a long time. But other then that this was great!
Hiya I was just wondering if I could let or prove for 30-45 mins in a proving draw rarther than overnight ?
Hi! 😊 I wouldn’t recommend it for this recipe. The overnight chill is important because it allows the dough to relax, develop flavor, and firm up the butter layers. A 30–45 minute proof in a proving drawer won’t give the same results. If you’re short on time, you can chill the dough for a few hours, but an overnight rest will produce the best texture and flakiness. Happy baking! 🥐