Easy Croissants
Submitted by bsbritt
Shortcut croissants made without traditional lamination. Cold butter cut into bean-size pieces gives flaky layers, while a long fridge rest develops the buttery, yeasty flavor.
YIELD
12 servingsPREP
15 minCOOK
15 minREADY
6 hrsThese easy croissants skip the most intimidating part of classic French pastry: the laminated turns. Instead of folding cold butter into the dough through a series of timed rolls and chills, this method cuts cold butter into the flour in pieces about the size of beans, then wraps the whole shaggy dough around them. The chunks stay intact through a long overnight refrigeration and create flaky pockets when the dough hits the hot oven.
The technique borrows from rough puff pastry, with the result landing somewhere between a true croissant and a flaky biscuit, but with that distinctly yeasty crumb you can’t fake. The two-stage bake (start hot, then drop the temperature) gives the layers the explosive lift they need before the lower heat sets the structure without burning.
Plan ahead. The dough needs four hours minimum in the fridge, and the shaped crescents need another two hours or more to double at room temperature.
Pro Tips
- Keep the butter pieces large (bean-sized, not pea-sized). Smaller pieces blend into the dough and you lose the flaky layers.
- Roll each circle on a generously floured surface; the dough is sticky and the butter softens fast at room temp, so work quickly.
- Brush the egg wash twice, once before the rise and once just before baking, for a deeply glossy finish.
- Eat the same day or freeze. Croissants without preservatives turn stale within hours of baking.
Variations
- Tuck a strip of dark chocolate at the wide end of each wedge before rolling for pain au chocolat.
- Spread almond paste and slivered almonds before rolling for almond croissants.
- Brush with garlic butter and stuff with grated cheese before rolling for a savory version.
Ingredients
Directions
Stir warm milk and sugar together.
Add yeast.
Let stand 10 minutes.
Stir well. Add flour; beat well.
Add milk, sugar and egg.
Beat until smooth.
Add butter; beat and set aside.
In a large mixing bowl, place the 4 cups of flour and the chilled butter.
Cut butter into flour until pieces are the size of beans (not too small).
Pour the liquid batter into the flour mixture; stir until moistened.
Cover the bowl with plastic wrap.
Refrigerate for at least 4 hours or overnight.
Remove from refrigerator.
Press into a compact ball on a floured board and divide into 4 parts.
Roll each into a circle 12 inch or 16 inch.
Cut each circle into 6 or 8 pie-shaped wedges.
For each croissant roll a wedge towards the point.
Shape into a crescent and place on ungreased baking sheet.
Let rise at room temperature until doubled.
(May take 2 hours or more).
Brush each with egg beaten with cold water.
Preheat oven to 400℉ (200℃).
Place croissants in oven.
Lower temperature to 350℉ (180℃) and bake for 15 to 20 minutes until golden.
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