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Quick Croissants Recipe

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Rating: 4.0; Vote: 1

These Quick Croissants are simply amazing. Crispy on the outside, buttery, flaky, a perfect treat for breakfast or brunch. It really takes no more than 20 minutes of work to prepare the dough. the rest is simply waiting. You can serve croissants with a bit of jam alongside your coffee or tea, or even prepare a delicious sandwich. Hope you will give it a try, really worth it. 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. 2. Combine flour and salt into a large bowl. Add butter and using a fork combine until big crumbles form. 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. 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. 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. 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. 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. 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. 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.
Date: 2019-07-03

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Comments and reviews: 10

fastermx
Confusion among comments is because the word quick referred to how much time YOU had to work with it, not how soon you could serve them up. This method ought to be good, but it doesn't make genuinely independent layers of dough and butter. It makes huge flakes, as the kind of flakes in a good piecrust. The layers are not uniform across each layer. How this affects the result is something each person should find out for themselves. As an imitation of croissants, I imagine it is a truly excellent one. Good enough? Only you can say. For people who don't have time for the labor-intensive genuine variety, this one is probably excellent. And definitely superior to no croissants at all
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ImForgivenToo
I just baked these croissants. Here are my observations. my dough was a bit hard to roll. (could it be the bread flour. next time I might use all-purpose flour)also, the oven temperature (450) is too much. I think 400 would be better, because my croissants started browning real fast in the first few minutes. anyway, 400, then 375 would be better. I left them rise 2 hours. I think it was a bit much. I certainly would not let them rise 3hrs. Other than that, the dough is VERY FLAKY and delicious. The croissants rose nicely. I will try this recipe again with the few minor changes I mentioned. Thanks for this recipe, Ella
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Lasbrook -1867-
These croissants are wonderful, I'll definitely try. Meanwhile I made the Linzer cookies, my mom that good, I had never done, my children fell in love with these cookies. Thanks of your wonderful recipes, all super. One question: why do not you realize a video on macarones? For me it would be very useful. Another question regarding this video croissants: as I understand it, every time I make the folds, the dough should not rest in the refrigerator, right? Thanks again and sorry for all these questions. I hope I have written well, my English is quite poor.
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Jasmine Riccardi
Hello ella, first of all, thanks for your great videos, they are not just great to learn, but also great to listen to. I made this croissants and i had a problem refrigerating them overnight. The next day the dough had risen to double, i know it could be that my refrigerator is not cold enough, but instead of lowering the temperature of my fridge, i was wondering if i could reduce the amount of yeast. What do you think? Anyway, i flatten the dough, i shape them, let rise again for 2 hours, and. they were really great. :-)
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Cleide Silva
Hi I did the dough today, but i'm not sure it is going to work. After de 30 min in the freezer, the dough was quite soft, not completely freezed (it's supposed to, right. Also, when i started the rolling and folding process, the dough started to grab to the surface, and i had to put extra flour. It's not supposed to, i know. If doesn't work, have to try again, 'cause this croissants look delicious; ) congratulations: )
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Dan West
NOT TOO SHABY, BRAVO. I love the music, it reminds me of the 12 I lived in Etampes France. I really like your recipe but I am about to upload an even quicker recipe especially for the working class with kids that don't have the time even for your quick and easy recipe and again I think that your recipe is very, very good.
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Lyonesseuk
Ok - I love fresh croissant for breakfast so (I realise this kills the quick idea) could I do the refrigerate overnight step then make the croissant, refridgerate overnight AGAIN then bake on morning 3 or would the dough be a bit over proved?
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Hazinah Eman
I tried the croissant recipe. i used normal flour. and it turned out quite crispy on the outside and bread like texture on the inside. quite good for 1st time. we had it for breakfast. Thanks for the quick version
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Madeline .C
Just baked these lovely croissants for the first time and it tastes so good I even add some chocolate and peanut butter as the fillings and it taste even better Thank you so much for the recipe
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Ellen Yi-Mei
I love croissants and butter. Just tried it. I brushed the croissants with some melted butter before I removed from the oven. Very soft and nice. :): ): )Thank you very much for the recipe.
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