Croissants are the ultimate buttery, flaky pastry, and while the traditional method takes hours (sometimes days), this quick version gives you all the delicious layers in a fraction of the time. Perfect for breakfast, brunch, or anytime you’re craving something indulgent!
🛒 Ingredients
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4 cups all-purpose flour
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½ cup warm water
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½ cup warm milk
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¼ cup sugar
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2 ¼ tsp active dry yeast (1 packet)
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1 tsp salt
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3 tbsp unsalted butter, softened
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1 cup cold unsalted butter (for laminating)
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1 egg (for egg wash)
👩🍳 Instructions
Step 1 – Activate the Yeast
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In a bowl, mix warm water, warm milk, sugar, and yeast.
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Let sit for 5–10 minutes until foamy.
Step 2 – Make the Dough
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Add flour, salt, and softened butter to the yeast mixture.
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Mix until a dough forms, then knead 5–7 minutes until smooth.
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Cover and let rise for 1 hour, or until doubled in size.
Step 3 – Prepare the Butter Block
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Place cold butter between two sheets of parchment paper.
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Pound and roll into a flat square (about 6×6 inches).
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Refrigerate until firm but pliable.
Step 4 – Laminate the Dough
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Roll out dough into a rectangle (about 12×8 inches).
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Place butter block in the center and fold dough over it like an envelope.
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Roll out again, fold into thirds (like a letter), then chill for 20 minutes.
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Repeat rolling and folding 2 more times, chilling in between.
Step 5 – Shape the Croissants
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Roll dough into a large rectangle (¼ inch thick).
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Cut into long triangles.
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Starting at the wide end, roll each triangle into a crescent shape.
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Place on a parchment-lined baking sheet.
Step 6 – Final Rise & Bake
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Cover loosely and let croissants rise for 45 minutes.
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Brush with egg wash.
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Bake at 400°F (200°C) for 15–20 minutes, until golden and puffed.
💡 Tips for Perfect Croissants
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Keep butter cold during lamination to ensure flaky layers.
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Don’t skip chilling between folds—it prevents butter from melting into the dough.
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For extra shine, brush croissants twice with egg wash (before baking and halfway through).