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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.
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Recipe adapted after Supergolden Bakes
- 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
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Place yeast in a bowl. Add sugar and stir until it liquefies. Add milk and set aside to cool completely.
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Combine flour and salt into a large bowl. Add butter and using a fork combine until big crumbles form.
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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.
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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.
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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.
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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.
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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.
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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.
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..
It's very simple, just add a piece or two of chocolate before rolling the dough into croissants:) It will work good ...
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!
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:)
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.
Sounds awesome.. let me know how they turn for you :)
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.
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.
You can skip the sugar if desired.. it will work well without.
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.
You just have to refrigerate it overnight.. it's even better this way, as mentioned on step 7, this is what I always do
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 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.
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
not sure why they deflate after brushing...maybe add some milk in the egg to make it more runny
Hi Mansour.
The strong bread flour is more suited for pastry but you can use all purpose flour too.
that is the egg wash, you just mix the yolk with milk and brush the top of the croissants before baking.
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