Quick and Easy Croissants

Some day I plan to make croissants true to the ones I had on my short trip to Paris so many years ago. Croissants so flaky that it would be annoying how messy they are if they weren’t just so darn delicious. I’ll fill some with chocolate, others with ham and cheese, and others I’ll enjoy all on their own. Just thinking about it transports me back to France.

Le sigh. Paris, someday I’ll return.

In the meantime, I’ll just have to bake my own croissants. And since I haven’t yet gathered up my courage or blocked out a big enough junk of time for the real thing, I’ve settled with this quick and easy alternative.

Quick and Easy Croissants
Quick and Easy Croissants

These quick and easy croissants from Red Star Yeast may be more like crescent rolls than the croissants we’re all used to, but that doesn’t make them any less delicious. They’re soft and buttery, and perfect all by themselves or with a little slice of meat and cheese. A slather of nutella would be divine too. And I can only imagine how fabulous they’d be stuffed with a few chunks of chocolate before baking.

I really enjoyed these rolls, though I think I’m ready to try the real thing. Eek, wish me luck! Hopefully I’ll have a recipe to share soon.

Quick and Easy Croissants

Quick and Easy Croissants

Why use bread flour

Bread flour has the highest amount of protein, which forms gluten when the flour is mixed with moisture. The more protein in the flour, the more gluten it creates, and the stronger the structure of the bread. A strong structure will trap in gases that expand during baking and create rise.

Breads that require a lot of kneading (particularly with a mixer or bread machine) require bread flour. All-purpose flour will produce a weaker dough that may not hold up while kneading.

More tips on ingredients and baking yeast breads may be found on Red Star Yeast’s online Lessons in Yeast Baking.

Quick and Easy Croissants

Quick and Easy Croissants
Soft croissant rolls without all the fuss!
Yield: 12 croissants
  • ½ cup (120 ml) water
  • ⅓ cup (80 ml) evaporated milk
  • 3 tablespoons (42 grams) unsalted butter, at room temperature
  • 1 large egg
  • 1½ teaspoon salt
  • 3 tablespoons (38 grams) sugar
  • 2¼ teaspoons (7 grams, 1 packet) active dry yeast
  • 3 cups (360 grams) bread flour
  • Egg wash
  1. In a small saucepan, heat the water and evaporated milk just until steaming and small bubbles appear at edges. Remove from heat and let cool 5 minutes (to 120-130 degrees F).
  2. In a medium bowl, combine the salt, sugar, yeast and 1 cup of the flour. In the bowl of a stand mixer fitted with a paddle attachment, combine the water and milk with the dry ingredients and butter. Mix on medium speed for 4 minutes. Add the egg and mix until incorporated, about another 1 minute.
  3. Switch the paddle attachment for a dough hook, and gradually add the remaining flour a ¼ cup at a time while mixing on low until you have a soft dough that doesn't stick to your hands when touched. Knead until smooth and elastic, about 5-7 minutes. Form dough into a ball and place in a greased bowl. Cover with plastic wrap and chill in the fridge for 2 hours.
  4. Let come to room temperature for 30 minutes. Knead the dough a few times to relax the gluten. Roll dough out into a 14-inch circle and cut into triangles.
  5. Roll up each triangle starting with the wide end and tuck the pointed end underneath. Curl the roll into a crescent and place on a sheet pan lined with parchment paper or a silicone baking mat.
  6. Let croissants rise in a warm place until an indentation remains when dough is pressed lightly with a finger, about 30-60 minutes. Brush with egg wash (1 egg + 1 teaspoon water) and bake at 350 degrees F until golden, 15-18 minutes.
  7. Let cool on a wire rack. Croissants are best the day they are made but may be stored in an airtight container at room temperature for a few days.
Recipe from Red Star Yeast. I have cut their original recipe in half.

Disclaimer: This is a sponsored post by Red Star Yeast. All opinions are my own.

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10 Responses to Quick and Easy Croissants

  1. I read “quick and easy” before the word Croissants and I said, no way! Then I looked and it and said, yeah. I could do that. I’m shocked right now but those are perfect AND easy. You never cease to amaze me Annalise. These look perfect!

  2. Jenn says:

    These look amazing!

  3. BB says:

    WOW! can’t wait to try these.

  4. carrian says:

    Those look amazing! And I love your little baking tip!

  5. These look amazing, and so delicious. A great croissant is incomparable. I had one the other day from Bottega Louie in LA and it was the best I’ve had outside of France. So good!

  6. Sues says:

    My New Year’s resolution in 2012 was to make my own croissants, but it didn’t happen. 2013 is the year (I hope)! But in the meantime, I feel like I need to try these ones first 🙂

  7. I Could Not Locate An Oven Temperature. I Will Use One For Those We Proof & Bake. Will Add Dark Chocolate For Half Of The Recipe.Thank You!

  8. ddarko says:

    those looks disturbingly smooth. look up what a croissant is supposed to look like. flaky. not like its been sanded down with fine sand paper.

    if you mess up even one detail of croissants, they can turn disastrous in 2 seconds.

    you definitely did not do something correct.

    • ddarko says:

      edit: sorry, i didnt read the full recipe. i see that you took shortcuts and the product obviously speaks to the amount of work put in.

      if thats the product you are trying to create, then thats that i guess.

      good job?

      • Annalise says:

        If you took the time to read my post you would see that this is clearly meant to be a shortcut recipe created by Red Star Yeast. The title alone should tip you off, as real croissants are not “quick and easy”. These are more like crescent rolls than croissants, but still delicious in their own right.

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