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