EASY CROISSANT RECIPE
Easy croissant recipe for making the best homemade croissants!
These croissants are simply amazing.Crispy on the outside Buttery Flakey with a nice golden color..It's a perfect treat for brunch or breakfast.
What i love about this easy croissant recipe
Croissants are made of a layered yeast leavened dough.Traditionally,the dough is layered with butter,rolled and folded several times in succession and then again rolled into a sheet.
But in this recipe,we are going to make these wonderful croissants in a different method which is more easy,which takes very little time and effort than the traditional method.
We don't need any special equipment to make this easy croissants.
Ingredients and simple and easily available.
The Croissant pastry sheets freezes well.
So let's see how to make these wonderful croissants in three simple steps.
INGREDIENTS for Easy Croissant recipe :
- Flour :400 gms
- Milk:260 ml
- Butter:180-200 gms
- Sugar 4 Tbsp/60 gms
- Salt :¼ Tsp
- Active Dry Yeast:1 Tsp
- For egg wash:Beat 1 egg+1 teaspoon milk
METHOD
We can make this easy croissants in three simple steps.
1.Prepare the pastry sheet
2.Proof them
3.Bake them.
Let me show you the three steps in detail.
Step 1.PREPARE THE PASTRY SHEET
To make the croissant pastry sheet,we need to prepare the pastry dough.
(1)Prepare the dough
Activate the dry yeast by dissolving 260 ml warm milk ,4 tablespoon sugar
and 1 teaspoon active dry yeast.
Add ¼ teaspoon Salt into 400 gms of flour.
Blend together the wet and the dry ingredients in a large bowl.
until we get a homogenous evenly hydrated dough.
(2)First Proofing
Let the dough sit and rise for 1 ½ to 2 hours or until the dough get doubled in size.
Degas the dough and divide the dough into 12 equal pieces.
Roll each piece of dough into the shape of a disc which is approximately 16-18 cm in diameter and not more than 2 mm in thickness.
(3)Layer butter on each disc.
Place the disc on a plastic film and repeat the same process for the next piece and stack them over the previous disc and continue the same with rest of the divided dough pieces.
As butter is very soft now, we need to freeze them for 30- 35 minutes;so that the butter will not be very soft and will be pliable and it will be easy for us to work with the dough.
Roll them into long rectangular sheet.
With the help of a knife or a pizza cutter,cut them into smaller triangles.
Shape them into croissants
I love my baking tray .. non stick,highly durable, easy to clean,made of high quality carbon steel and coated with enamel .
Step 2.PROOF THE SHAPED CROISSANTS for 2 hours or until they puff up a little.
STEP 3.BAKE THE CROISSANTS
Give another egg wash and Bake it at 400 F for 10 minutes and then reduce the temperature to 375 F and bake for another 8-12 minutes.
After baking we will get a beautifully caramelized golden brown,flakey,buttery,delicious croissants.
Now you can make bakery type croissants in a very easy method and get rid of those preservatives and trans-fat that are used in store bought ones.
Watch the video to see how easy it is to make FRESH HOMEMADE CROISSANTS using this easy croissant recipe.
How long do croissants last?
The precise answer to that question depends to a large extent on storage conditions - keep freshly baked croissants in a dry area.
How to store croissants
Store croissants at Room Temperature
This Homemade Easy croissants stay fresh at room temperature for about two days. Keep them from both drying out and absorbing moisture from the air by storing them in a plastic bag or wrapping them in foil.
If you want to bring exterior back to crispy,heat the rolls directly on an oven rack at 200 degrees Fahrenheit, but leave them in for only 2 to 3 minutes so they don't get overly browned.
Short-Term Storage
You extend their shelf life to five to seven days,when you store the croissants in the refrigerator. Wrap the rolls in the same way you would for storage at room temperature, in plastic or foil.
Croissants return to room temperature after about one hour out of the refrigerator. If you want to speed up the process, place the cold rolls directly in a warm oven for 3 minutes to heat them and restore their crispness.
Long-Term Storage
Can you freeze croissants?
Yes,Frozen croissants are safe to eat after freezing for one year, but they stay fresher if you use them within two months.
Shelf life of Unbaked Frozen Croissant pastry sheets is upto three months.
How to freeze croissants?
Wrap croissants tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag.
Double-wrap the rolls tightly, first with plastic and then with foil. If you plan to cook unbaked croissants within a week, you can also freeze them directly on a baking sheet and place them directly into the oven without thawing.
Baked croissants reheat well in the oven when they are still frozen; give them a few more minutes than you would heating thawed croissants.
How long do croissants last in the freezer?
Properly stored, they will maintain best quality for about 1 to 2 months, but will remain safe beyond that time.
How to know if croissants are bad or spoiled?
The best way is to smell and look at the croissants: discard any that have an off smell or appearance; if mold appears, discard the croissants.
Easy Croissants Recipe
Ingredients
- 400 g Flour
- 260 ml Milk
- 180-200 g Butter unsalted
- 4 tablespoon Sugar 60 gms
- ¼ teaspoon Salt :¼ Tsp
- 1 teaspoon Yeast Active dry yeast/Instant yeast
For egg wash
- 1 Egg
- 1 teaspoon Milk
Instructions
- PREPARE THE PASTRY SHEET
- (1)Prepare the doughActivate the dry yeast by dissolving 260 ml warm milk ,4 tablespoon sugar and 1 teaspoon active dry yeast.Add ¼ teaspoon Salt into 400 gms of flour.Blend together the wet and the dry ingredients in a large bowl until we get a homogenous evenly hydrated dough.
(2)First ProofingCover the dough with a plastic film and Let the dough sit and rise for 1 ½ to 2 hours or until the dough get doubled in size.After proofing,Degas the dough and divide the dough into 12 equal pieces.Roll each piece of dough into the shape of a disc which is approximately 16-18 cm in diameter and not more than 2 mm in thickness.
(3)Layer butter on each disc.Place the disc on a plastic film and repeat the same process for the next piece and stack them over the previous disc and continue the same with rest of the divided dough pieces.As butter is very soft now, we need to freeze them for 30- 35 minutes;so that the butter will not be very soft and will be pliable and it will be easy for us to work with the dough.Roll them into long rectangular sheet.With the help of a knife or a pizza cutter,cut them into smaller triangles.Shape them into croissants.
PROOF THE SHAPED CROISSANTS for 2 hours or until they puff up a little.
BAKE THE CROISSANTS
- Give another egg wash and Bake it at 400 F for 10 minutes and then reduce the temperature to 375 F and bake for another 8-12 minutes.After baking we will get a beautifully caramelized golden brown,flakey,buttery,delicious croissants. Now you can make bakery type croissants in a very easy method.Happy Baking!
Hi Bincy,
Thanks for the lovely and detailed recipe. Croissants look mouthwatering! Could you please let me know how many croissants would I get from this recipe, approximately? Thanks!
Hi Diana,I am so glad you liked the recipe.We can make 24 triangular croissant sheets out of this recipe.
Hello Bincy,
Thank you for the croissants recipe.you are the best. Am a beginner learning baking.this recipe takes less time compared to others and yet results are good.I tried it and croissants came out wonderful everyone at home wanted more.
Merry boosters is becoming my number one reference for baking lessons. Big thank you
Hi Zany,I am so happy to hear your croissants turned out well and so delighted your family loved it.Thank you so much for taking your time to write back me and for rating 5 stars for our croissant recipe.
Hello Bincy, I love your recipes. The instructions are so easy to follow. I tried a few of your recipes and they all came out amazing. Thank you.
In your instructions you mentioned the croissants can last up to a year if frozen. Are these baked or raw?
Thank you for your amazing recipes.
Hi Monique,I am so glad you made a few of our recipes and turned out really well.If frozen, the croissants sheets (uncooked) will last up to an year.Thank you so much for taking your time to write back me and for rating the recipe.Lots of love.
I am surprisingly happy how well the croissants turned out! I substituted the flour with Sir Galahad flour by King Arthur. It was easy, they were flaky, buttery, and a success for my 1st ever attempt to make croissants. Thanks so much for the recipe.
I am so happy to hear you made your first croissants and they turned out really well.Thank you so much for taking your time to write back me and to rate this recipe.
Easy to follow recipe, thank you. Butter seeped out during baking but croissants still ok. Could you please give an approximate size to roll the long rectangular sheet? Thanks.
So simple and absolutely delicious. Thank you
Hi Krishna,I am so glad you liked the recipe.Thank you so much for taking your time to write me and for rating this recipe.
Hi Bincy,
I'd love to make these bright and early tomorrow morning. I was just wondering, for the flour, it says 400g, but I'm not familiar with grams, I'm familiar with cups. Could you please give me the cup measurements? I went to a whole bunch of websites and they all said different cup measurements for 400g, and all that was making my head dizzy.
Thank you so much!
Hi Julia,I am so glad you are planning to make these croissants.As volume measurements are not accurate and as cup measurements vary slightly in different parts, its difficult to go with cup measurements.Better look for the consistency of our final dough.
Anyway,For your convenience,When 1 US cup is loosely packed with flour or packed with sifted flour,1 cup will be approximately 130g .So 3 cups will be 390g .Thus 400 g will be roughly 3 cups loosely packed + 1 and half tbsp.
Hope this helps.
Hi, May I ask if plain flour is the same with all purpose flour? Can i use all purpose instead? Thank you.
Hi Umi,Yes plain flour is same as all purpose flour and you can use all purpose flour instead of plain flour.
Hi! This is my first time making croissant and i used to hate the thought of makin the pastry since i'm currently living in Malaysia, its quite hot & humid. But oh man, your recipe is so easy and good. They were so good. Thank you!
Hi Mary,I am so happy to hear you made this croissants and they turned out really well.Thank you so much for taking your time to write back me and for rating this recipe.
Hi Bincy,
This is the 2nd recipe I have tried from your site, and I have to say, these croissants turned out fantastic! My wife didn't think I could make them taste like croissants, she expected they would turn out like crescent rolls, but to her surprise they were fantastic. I made of them the 1st time, and froze the rest of the dough, then a couple of day ago I made two more since our kids are grown and have moved out. The second batch was just a good. What a nice idea for making them without the long wait of stretch & folding multiple times.
I have had many complements on you ciabatta bread not only from my wife but some of our friends also. I am planning on making tiger bread/rolls tomorrow, and I will let you know how that goes.
Thanks again for such nice instructions/videos. I love making bread, I have always love eating bread and enjoy the smell of it baking. You recipes have added to my arsenal of bread recipes and they are greatly appreciated.
God bless!
Do you use salted or unsalted butter?
Hi Nina,I have used unsalted butter.
Thank you so much!! They turned out amazing!! My husband thought I bought frozen. Lol. I said no !! Delish ! He ate several. ❤️❤️
Awesome!Great job, Nina.I am so happy to hear you made this croissants and they turned out really well.So delighted to know your husband enjoyed.
So happy to get a truly easy recipe for croissants. Thanks 👍👍👍
I made these croissants and rolled up ham and shredded cheese inside before baking. I let them proof in the refrigerator for 6 hours and they turned out
amazing. Thank You for a wonderful recipe.
Thank you! Ham and cheese sounds delicious. I'm so glad the croissants turned out amazing for you. Thanks for trying the recipe and sharing your results!