Easy And Quick Croissant Recipe

There’s something magical about waking up to the aroma of buttery, homemade croissants baking in your oven, and trust me, this recipe makes you feel like a little morning pastry wizard!

I love how this Easy and Quick Croissant Recipe blends convenience with classic taste. With just 2 cups of all-purpose flour and rich, chilled butter, you achieve that flaky texture we crave.

The whole milk and sugar add a subtle sweetness, while active dry yeast ensures a perfect rise.

Easy And Quick Croissant Recipe Ingredients

• All-purpose flour: Provides structure and carbohydrates; foundation for croissants.
• Unsalted butter: Adds richness and flakiness; essential for layers.
• Whole milk: Contributes to softness; contains protein and calcium.
• Granulated sugar: Activates yeast; adds subtle sweetness.
• Active dry yeast: Leavening agent; helps dough rise.

Easy And Quick Croissant Recipe Ingredient Quantities

• 2 cups all-purpose flour
• 1 cup unsalted butter, chilled
• 1/2 cup whole milk, warmed
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup warm water
• 1 egg, beaten (for egg wash)

How to Make this Easy And Quick Croissant Recipe

1. In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5-10 minutes until it becomes foamy.

2. In a large mixing bowl, combine the flour and salt. Cut the chilled butter into the flour using a pastry cutter, leaving pea-sized bits.

3. Add the foamy yeast mixture and warmed milk to the flour mixture. Stir until a dough begins to form, then knead lightly on a floured surface until smooth.

4. Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes.

5. Roll the chilled dough into a large rectangle, about 1/4-inch thick. Fold it into thirds like a letter, cover, and refrigerate for 30 minutes.

6. Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.

7. Roll the dough into a final rectangle about 1/4-inch thick. Cut into triangles of the desired size for croissants.

8. Gently stretch each triangle and roll from the base to the tip, forming crescent shapes. Place on a baking sheet, leaving space between each.

9. Cover with plastic wrap or a kitchen towel and let the croissants rise in a warm place until doubled, about 1-2 hours.

10. Preheat the oven to 400°F (200°C). Lightly brush the croissants with the beaten egg wash and bake for 12-15 minutes until golden brown and flaky. Let cool slightly before serving.

Easy And Quick Croissant Recipe Equipment Needed

1. Small bowl
2. Measuring cups
3. Measuring spoons
4. Large mixing bowl
5. Pastry cutter
6. Spoon or spatula
7. Plastic wrap
8. Rolling pin
9. Baking sheet
10. Pastry brush (for egg wash)
11. Sharp knife or dough cutter
12. Kitchen towel

FAQ

• Can I use salted butter instead of unsalted butter? It’s best to use unsalted butter to have more control over the salt content in the recipe. If using salted butter, you might want to reduce the added salt.
• What if I don’t have a packet of active dry yeast? You can measure 2 1/4 teaspoons of active dry yeast from a bulk container.
• Can I substitute whole milk with another type of milk? Yes, you can use 2% milk or a non-dairy alternative, though it may slightly affect the texture and flavor.
• How important is the egg wash? The egg wash is essential for giving the croissants a golden and shiny crust. You can omit it if necessary, but the appearance will differ.
• What should I do if my dough isn’t rising? Ensure your yeast is fresh and the water and milk are warm (not hot) to activate the yeast properly.
• Can I prepare the dough in advance? Yes, you can refrigerate the dough overnight after the initial rise, which can enhance the flavor.

Easy And Quick Croissant Recipe Substitutions and Variations

• All-purpose flour: You can substitute with bread flour for a slightly chewier texture.
• Unsalted butter: Substitute with salted butter, but reduce the added salt in the recipe slightly.
• Whole milk: Use 2% milk or even almond milk for a lighter option.
• Granulated sugar: Substitute with honey or maple syrup, adjusting the quantity for sweetness.
• Active dry yeast: Instant yeast can be used; skip the proofing step and mix directly with dry ingredients.

Pro Tips

1. Chill the Butter Thoroughly For the best flaky layers in your croissants, ensure the butter stays cold throughout the process. You can even chill the flour bowl and pastry cutter to help keep the butter from softening too quickly.

2. Consistent Rolling Technique Make sure to roll out the dough evenly to maintain consistent thickness. This is essential for even baking and achieving the desired flaky texture.

3. Use Quality Ingredients High-quality butter and fresh yeast will significantly enhance the taste and texture. Opt for European-style butter with a higher fat content for richer flavor and better lamination.

4. Control Proofing Environment Let the croissants rise in a warm, draft-free environment. If your kitchen is cool, you can use an oven with just the light on or place a bowl of hot water nearby to create a warm spot.

5. Egg Wash for Shine Apply the egg wash evenly, but avoid letting it drip down the sides, as this can seal the layers and prevent the croissants from rising properly. The wash will give them a beautiful golden color.