Shortcut Croissants Recipe for beginners
Shortcut croissant recipe for beginners will help you make flaky homemade croissants with minimal effort. No lamination, No folding, No long waiting time!
Ingredients
- 190 ml Water or 3/4 cup+2 tsp (can use milk instead)
- 25 g Sugar or 2 tbsp
- 3 g Salt or 1/2 tsp
- 3 g Yeast or 1 tsp
- 300 g Flour or approx.2 1/4 cups
- 100 g Butter
Instructions
Prepare the croissant dough
- Mix water, sugar, salt, and yeast. Add flour and knead for 5 minutes until smooth. Rest for 10 minutes.
Make the giant roll
- Roll into a thin rectangle (~3 mm thick). Spread butter evenly.
- Roll tightly like a jelly roll. Stretch to ~25 inches, then coil into a spiral to form the GIANT ROLL. Chill 15–20 minutes.
Divide and shape the croissants
- Roll into a thin circle (~3 mm). Cut into 12 triangles and roll into croissant shapes.
Proof the croissants
- Place on tray, cover, and let rise in a warm place for about 2 hours or more if your place is cold.
Bake the croissants
- Start by preheating your oven to 200°C (400°F).This usually takes about 15–20 minutes.While the oven is preheating, place the baking tray in the freezer.
- Brush with egg wash. Bake at 200°C (400°F) for 10 minutes. Reduce to 190°C (375°F) and bake for another 15–18 minutes.
Video
Notes
1. Chill the Dough
Chill after making the giant roll to make the dough easier to handle. 2. Chill Before Baking
Freeze shaped croissants briefly so the butter stays firm and creates flaky layers. 3. Proof Well
Let them rise well for a light and airy texture. 4. Bake Properly
Start baking at a higher temperature and then reduce it, to develop a crisp, golden, flaky crust.
Chill after making the giant roll to make the dough easier to handle. 2. Chill Before Baking
Freeze shaped croissants briefly so the butter stays firm and creates flaky layers. 3. Proof Well
Let them rise well for a light and airy texture. 4. Bake Properly
Start baking at a higher temperature and then reduce it, to develop a crisp, golden, flaky crust.
Tried this recipe?Let us know how it was!