croissant

This simplified croissant recipe will have you baking croissants like a pro. Flaky, buttery, and deliciously authentic, yet so easy to make!

Easy Homemade Croissant Recipe

all-purpose flour

sugar

active dry yeast*

salt

unsalted butter, (cold (2 1/2 sticks))

milk ((you may need slightly more or less))

egg egg

Place the flour, sugar, yeast, and salt in a large bowl and whisk together until combined.&nbsp;

Slice the butter into 1/8-inch thick slices and toss in the flour mixture to coat.

Add the milk and stir together until a stiff dough forms.&nbsp;

Wrap the dough tightly in plastic wrap and chill for 1 hour.&nbsp;

On a lightly floured surface, roll the dough into a long rectangle shape.&nbsp;&nbsp;

Fold it into thirds (like a letter), turn 90 degrees, and repeat 4 to 6 more times, or until the dough has large streaks of butter in it but it is smooth and flat.  (If at any point the butter starts to feel soft, chill it in the refrigerator or freezer until stiff.)&nbsp;

Wrap tightly and chill for 1 more hour, then divide the dough in half and roll each portion out to a thickness of about 1/8-inch, in a long rectangle shape (approx. 10-inches wide by 22-inches long).&nbsp;

Cut the dough into long, skinny triangles (about 5-inches at the wide end).&nbsp;

Notch the wide end of each triangle with about a 1/2-inch cut, then roll from the wide end to the pointed end, tucking the point under the croissant.&nbsp;

Place on a parchment-lined baking sheet, cover loosely with plastic wrap, and allow to proof until doubled in size (1 to 2 hours). 

Preheat the oven to 375 degrees F, and gently brush the croissants with egg wash.

Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky.&nbsp;&nbsp;

https://embed.mediavine.com/videos/mtdkqbkjwohenl2jixvv

Upgrade the humble ham and cheese croissant with this fancy twist!

Creamy Mushroom, Brie And Pancetta Croissants

unsalted butter

rindless bacon rashers, chopped

garlic cloves, chopped

Swiss brown mushrooms, sliced

tbs plain flour

(125 milliliters) dry white wine

chicken stock

(125 milliliters) thickened cream

thyme leaves

croissants, split

Brie, thinly sliced

Creamy mushroom, Brie and pancetta croissants

Layered with scrambled eggs, ham, cheese, and Dijon, these croissant breakfast sandwiches can be made in advance and frozen for an easy weekday breakfast.

Croissant Breakfast Sandwich

eggs

milk

black pepper

croissants,

Dijon mustard

cheddar cheese (about 6 ounces)

Place the eggs in a large bowl and whisk until the whites and yolks are completely mixed and the eggs are a bit frothy. Whisk in the milk, salt, and pepper until just combined.

Melt the butter in a large nonstick skillet over medium-low heat. Pour in the egg mixture and let sit undisturbed until the eggs just start to set around the edges, about 2 minutes. Using a rubber spatula, push the set eggs from the edges into the center. Spread the uncooked eggs back into an even layer. Repeat, pushing the set eggs from the edges into the center every 30 seconds until almost set, for a total cooking time of 6 to 8 minutes. (The top of the eggs should still be slightly wet.) Transfer the eggs to a bowl.

To assemble the sandwiches, spread about 1 teaspoon of the mustard over the cut-side of each croissant bottom. Place a slice of ham over the bottom piece of each croissant. Top each with a heaping 1/2 cup of scrambled eggs and 1/4 cup of cheese. Place the top half of each croissant over the sandwich.

To serve immediately: Arrange a rack in the middle of the oven and heat to 350°F. Place the sandwiches on a baking sheet. Bake until the cheese is melted, 8 to 10 minutes.Reheating: If not serving immediately, tightly wrap each sandwich with aluminum foil and store in resealable bags in the refrigerator or freezer. Reheat uncovered in a 325°F oven until warmed through, about 20 minutes if refrigerated, or about 30 minutes if frozen.

With crispy buttery croissants and smoky bacon, what is there not to love about this dish?! It bakes like a casserole but cuts into perfect individual sandwiches. The cheese is ooey gooey and the eggs cook up wonderfully. This will become your go-to breakfast. It's great if you're serving a crowd.

pkg bacon, 16 oz.

provolone cheese

c cheddar cheese, shredded

Tbsp milk

Tbsp butter

https://i.ytimg.com/vi/MqMna43ZpzY/hqdefault.jpg

Flaky croissants, two kinds of cheese, bacon, and eggs make up this scrumptious breakfast casserole. Perfect for a Sunday brunch to begin your day of watching football with some friends, for a potluck at the office, or for a fun family gathering at the breakfast table on the weekend.  For whatever occasion, this is sure to be a big hit.

Croissant Breakfast Sandwich Casserole

Cheesecake for breakfast anyone? These are so simple to make for weekend guests or on special days. 

For this recipe you will need a 12-hole muffin tray.


Raspberry cheesecake croissants

250 grams/9 ounces ricotta (or soft full-fat cream cheese)

sugar vanilla

tsp vanilla extract (optional)

grams/5½oz raspberries

tbsp plain flour

free-range egg

all-butter croissants

These flaky and buttery pastries are one of the most beloved pastries in Denmark. Made with laminated yeasted dough, they are certainly a commitment to make, but the result makes it all worth it!

Spandauer (Danish Pastry with Custard or Jam)

(150 ml, 1.5 dl) warm (not hot) water

(360 grams) all-purpose flour

~3 sticks (323 grams) European (high fat %) unsalted butter

~4 tbsp (50 grams) softened butter

(50 grams) sugar

portion kagecreme (you may have leftovers!)

raspberry jam

egg egg wash

water

Bloom yeast in warm water with 1 tbsp sugar. Let sit for 5-10 mins until frothy.

Mix together remaining sugar (3 tbsp), eggs, and salt in a separate bowl.

Add yeast mixture, then start adding flour slowly until fully incorporated.

Once the flour is incorporated, knead just a few times to fully hydrate the dough. You may need to add a little more flour to keep it from being too sticky, but keep in mind it is a wetter dough! Do not knead until smooth - you don't want to overwork this dough.

Cover with plastic wrap or a damp kitchen towel and leave in the fridge overnight to rise: 8-12 hours is best.

Make your kagecreme and jam (if you want to make homemade jam!) and make sure they are chilled. You can do this the day of as well!

The next day, prep your butter block for lamination. Start by wrapping your measured out butter in plastic wrap and hit with a rolling pin to slightly soften it. Then roll it out and fold it over itself to make sure there are no gaps in the butter from the different sticks. The butter should be able to fold without breaking - that's when it's ready for lamination.

Take your dough out of the fridge and shape into a rough square on a floured surface. Roll out the corners so that they are slightly elongated.

Add your butter block and fold over the corners. Seal your butter by pinching together the edges.

Now you start the lamination! Turn your dough over so the seam is on the bottom. Make sure you have plenty of flour on your surface. Roll out your dough into a rectangle and fold like a letter (top third over the middle, then bottom third over the top).

Once you've folded, return to the fridge for anywhere from 10-30 minutes. You just want to give the dough time to relax before your second lamination.

Turn your dough 90 degrees from how you were rolling it out last time, so that the first fold you did is at the bottom and the top of the dough. Roll into a rectangle again and repeat the letter fold. Return to fridge again.

Complete your last lamination by doing the same thing as before. Once done, put in fridge for about 30 mins.

In the meantime, mix the ingredients for your marzipan filling. Mix together really well, until you have a smooth paste.

Now, roll out your dough into a flat rectangle that is about 1/8-1/4" thick - the dough will make about 12 spandauer. Start by using only half of the dough and put the other half back in the fridge (each half will make 6 spandauer). Trim the edges of your rectangle if necessary, then cut into equal size squares. We roll up the dough from the edges into little swirls or croissant shapes and bake them with the pastries.

Add a small blob of marzipan filling to each of your squares. Then fold each corner towards the center, using the marzipan to lock it in place. Cover the first batch of pastries and let them start proofing, then repeat the previous step and this step with the other half of the dough.

Now leave your shaped pastries to rise for at least 2 hours, perhaps longer. Look at the difference between the first and second picture below! This is a very important step, because under-proofing these means major butter leakage (we are speaking from experience!). You'll know the pastries are ready when they feel super light and airy (almost wobbly when you touch them) and have doubled in size. Another test is to poke the dough, and if it leaves an impression and doesn't spring back immediately, it should be ready.

Preheat your oven to 375 degrees F (190 C).

Once your pastries have risen, press down the center to make room for filling. Egg wash your pastries. Add about a tablespoon of kagecreme or raspberry jam to the center.

Bake for about 15 minutes or until golden brown!

You don't need to go through the Burger King drive-through with this easy copycat Burger King Sausage, Egg, & Cheese Croissan'Wich recipe. 

Burger King Sausage, Egg, & Cheese Croissan'Wich Copycat Recipe

croissant, sliced in half

egg,

sausage patty

American cheese

Slice the croissant in half and beat the egg. Salt the beaten egg lightly.

Bring a small to medium-size non-stick skillet or frying pan to medium-low heat and add the beaten egg.

Roll the pan to spread the egg in a thin layer and then leave the egg in place to cook completely through.

Run a spatula under the edges of the egg to make sure that it is released from the pan.

Fold the egg in half or thirds depending on the size of your croissant.

Cook sausage for 2 to 3 minutes until browned, then flip and cook the second side.

About 45 seconds before sausage is done, add the American cheese slice on top and allow it to melt.

Once the cheese has melted and your sausage is warmed through, assemble the breakfast sandwich.

Place the folded egg onto the bottom half of the croissant, top that with the sausage patty and melted cheese, and then, the top half of the croissant. Serve immediately.

Pour bien démarrer la journée, on se régale avec ce muesli facile et maison pour le petit-déjeuner. Idéal aussi lors de la pause goûter, ce muesli vous aidera à faire le plein d'énergie avant une séance de sport ! Ajoutez-y les ingrédients de votre choix et variez les plaisirs :-) Des noix, des fruits secs, du chocolat, des copeaux de noix de coco... Laissez parler votre imagination :-)
On vous laisse suivre pas à pas notre recette écrite et vidéo ci-dessous ↓ ↓

Muesli, du granola fait maison

gr de flocons d'avoine

gr d'amandes

c. à soupe de graines de sésame

c. à soupe d'huile végétale

c. à soupe de miel

gr de raisins secs

Dans un bol, mélangez les flocons d'avoine, les amandes, et les graines de sésame.

Ajoutez l'huile et le miel et mélangez bien.

Déposez le tout sur une plaque de cuisson couverte de papier sulfurisé. Faites une couche d'1 cm de hauteur maximum.

Une fois que le mélange a refroidi, ajoutez les raisins secs et mélangez bien.

Et voilà, votre muesli maison est prêt ! Conservez le pendant plusieurs semaines dans une boîte hermétique.

How to make Muesli, du granola fait maison

Traditional morning buns are basically croissant dough rolled in cinnamon orange sugar and baked in a muffin tin. I use a pumpkin pie spice blend in place of the cinnamon and simplified the croissant dough by using a food processor. You can, of course, use a store-bought pumpkin pie spice blend or use my homemade pumpkin spice blend recipe to make your own. And, because canned pumpkin makes the dough difficult to work with, I use an ingenious substitute, carrot juice! You can get carrot juice at health food stores and specialty stores like Trader Joe’s. Just look for 100% carrot juice. Don’t use blends that have orange or other juices in them, as they have too much sugar and will mess with the chemistry of the dough. No one will know you used carrot juice in the morning buns, but they’ll come out a golden orange color when you bite into them!

Pumpkin Spice Morning Buns

carrot juice, divided

active yeast (14 g or 2 packages)

all-purpose flour (490 g)

white granulated sugar (50 g)

brown sugar

pumpkin pie spice blend

unsalted butter, refrigerator cold (285 g or 2 1/2 sticks)

unsalted butter (57 g or 1/2 stick)

white granulated sugar, divided (75 g)

light brown sugar (55 g)

orange (from

white sugar (150 g)

1. Make the dough first by pouring 1/2 cup of the carrot juice in a small pot and heating it on high for 10 to 15 seconds until the chill of the carrot juice has been taken off and it is at roughly room temperature or a slightly warmer (don’t bring it to a boil). Sprinkle the yeast over the warm juice.&nbsp;

Stir the yeast into the juice to dissolve. Set aside for about 5 minutes or until it starts to bubble.

While the yeast proofs, place the flour, both sugars, salt and pumpkin pie spice blend into the bowl of a food processor. Pulse until the dry ingredients are uniform in color.&nbsp;

Cut up 1/4 cup (57 g or 1/2 stick) of butter into 1/2-inch chunks and add to the food processor bowl. Pulse in 1-second increments until the butter is mostly broken up into pebble size bits (it’s ok if a few pieces are bigger).

&nbsp;Cut the remaining butter into 1/2-inch chunks and add to the bowl. Pulse twice in 1-second increments. The butter will still be chunky; that’s ok.

Once the yeast is bubbly add the remaining carrot juice to the pot and stir together (if the liquid isn’t bubbly, dump it and start over with fresh yeast and new carrot juice). Pour the yeasty juice into the food processor bowl, then pulse an additional 3 times in 1-second increments. Again the butter will still be chunky.&nbsp;

A dough won’t form yet, so don’t worry. Empty the entire content on a clean surface and remove the processor blade carefully.

Gather all the ingredients together with your hand and start to fold, massage and knead it together until a ball forms. You should only have to do this a few times.&nbsp;

Push the dough into a rough rectangle and then sprinkle some flour under the dough and on top of it. Roll the dough out to a 12 x 15 rectangle so the long side is facing you (it should be “landscape” orientation).&nbsp;

Fold the top 1/3 of the dough down.

Then fold the bottom 1/3 of the dough up over that fold, creating a long and skinny 4 x 15 inch rectangle.

From the short end, roll the dough up as if you were forming a giant cinnamon bun.&nbsp;

You’ll end up with a tall skinny roll with the spiral facing you.&nbsp;

Flatten the roll down from the top with the palm of your hand until the dough is roughly 1 1/2 to 2 inches thick. Place in a gallon zip-top plastic bag and let rise at room temperature for 1 hour. Move the bag with the dough in it to the refrigerator and let chill for at least 1 hour or up to overnight

To assemble, brush about 1/2 of the melted butter in the cups of a standard 12 muffin tin. Generously dust the inside of the muffin cups with sugar, about 1 teaspoon per cup, using about 2 tablespoons of sugar total. Place the tin on a rimmed baking sheet.&nbsp;

Combine the remaining sugar, brown sugar, orange zest, pumpkin pie spice blend and salt in a bowl with a fork.

Once the dough has chilled, take it out of the bag and place it on a clean floured surface. Roll the dough out into a 15 x 21 inch rectangle, with the long side is facing you (again it should be “landscape” orientation). Try to make the corners as “square” as possible.&nbsp;

Fold the left edge of the dough 1/3 of the way toward the center.

Then fold the right edge over the first fold.

You're forming a 7 x 15 inch rectangle with three layers.&nbsp;Turn 90 degrees and roll out until you have an 8 x 18 inch rectangle.

Brush the top of the dough with the reserve melted butter.

Sprinkle the filling over the dough evenly.&nbsp;

Tightly roll the dough up from the bottom edge form a long and skinny 18-inch long roll.&nbsp;

Slice the dough into 1 1/2-inch pieces.

Place each bun into the prepared muffin tin swirl side up. Cover loosely with plastic wrap and let rise for 1 hour at room temperature.

About 15 minutes before the buns have finished rising, preheat the oven to 375ºF. Once the buns have risen (they won’t have risen much, just about 1 1/2 times and look a little more puffy), remove the plastic wrap and bake in the oven until they are golden brown on top, about 35 to 40 minutes.

Once the buns are out of the oven, immediately remove them from the pan with two forks to a wire cooling rack. Don’t touch them with your fingers (they’ll be really hot!) but don’t wait for them to cool, as the sugar will harden and it will be impossible to remove them. Let cool on the rack for a minute or two and then finish them by pour 1/2 cup of granulated sugar into a large heatproof bowl and adding a bun to the sugar. Roll it around the sugar to coat it and then move it back to the wire rack. Repeat with the remaining buns, adding more sugar if needed. Serve immediately.

Breakfast doesn't get better than these warm chocolate ricotta croissants with a light dusting of icing sugar on top.

Chocolate and ricotta croissants

butter,

(1/3 cup) Nutella

(3/4 cup) fresh ricotta

(1/2 cup) flaked almonds

Icing sugar mixture,

Rezept für Schnelle Schoko-Croissant-Muffins » Über 1521x nachgekocht » 10min Zubereitung » 4 Zutaten » 643 kcal/Portion

Schnelle Schoko-Croissant-Muffins

Croissant Teig 2 St.

Zimt Prise

Nuss-Nougat-Creme 5 EL

Ofen auf 190 °C (Ober-/Unterhitze) vorheizen. Croissant Teig aufrollen und vorgeschnittene Dreiecke abtrennen.

Teigdreiecke jeweils mit etwas Rohrzucker und Zimt bestreuen. Unteres Drittel des Teiges jeweils mit 1 TL Nuss-Nougat-Creme dünn bestreichen und Croissants aufrollen. Croissants der Länge nach halbieren. Muffinblech fetten. 3 Croissanthälften miteinander verdrehen und jeweils in eine Mulde setzen. Schoko-Croissant-Muffins im Ofen ca. 15 Min. backen.

Schoko-Croissants-Muffins leicht abkühlen lassen und aus dem Muffinblech heben. Lauwarm oder kalt servieren.

Viel Freude beim Genießen!

This Easy Cruffin Recipe is a cross between a croissant &amp; a muffin. Made with puff pastry OR crescent roll dough &amp; coated in cinnamon &amp; sugar. Taste &amp; texture similar to churros &amp; positively heavenly.

Easy Cruffin Recipe

puff pastry (thawed)

butter

cinnamon

tubes of crescent roll dough

Preheat the oven to 375 degrees.

Lightly grease 8 wells of a muffin tin. Set aside.

Using a small rolling pin, roll out each sheet of puff pastry until you have 2 larger rectangles that are approx 11x15 inches.

Spread the softened butter onto the sheets.

Combine the sugar and cinnamon in a small bowl and whisk with a fork to combine.

Sprinkle a small amount of the cinnamon/sugar mixture on top of the buttered sheets.

Starting on the long end of the rectangle, roll up the dough tightly into a log.

Cut the dough in half, giving you shorter logs.

Then cut each of those logs in half, lengthwise - exposing the inner layers of the logs.

Repeat with the second sheet. When you are finished - you should have 4 pieces out of each sheet.

Take each piece and wrap it around your fingers to form the shape of a muffin, with the layered side out. This will give the best chance of all those layers being visible when they are baked.

Place each rolled piece in the greased muffin tin.

Puff Pastry

Top 26 croissant recipes from across the web

The most viewed croissant recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Homemade Croissant Recipe

Creamy Mushroom, Brie And Pancetta ...

Croissant Breakfast Sandwich

Croissant Breakfast Sandwich

Raspberry cheesecake croissants

Spandauer (Danish Pastry with Custa...

Burger King Sausage, Egg, & Cheese ...

Muesli, du granola fait maison

Pumpkin Spice Morning Buns

Chocolate and ricotta croissants

Schnelle Schoko-Croissant-Muffins

Easy Cruffin Recipe

Bacon Egg and Cheese Croissant Cass...

Medialunas de Manteca

White Chocolate and Raspberry Crois...

Turkey Cranberry Croissant Panini

Cinnamon Cruffins

Blueberry Croissant Breakfast Casse...

The BEST Way To Reheat Croissants

Homemade Croissants (French recipe)

Croissants for Breakfast (Vegan, Gl...

Simple Guide to making croissant

Foolproof Cheater Croissant Dough

Brunch Board mit Géramont

Cinnamon Roll Crescents

Tebirkes (Danish Pastry with Poppy ...

Top 26 croissant recipes from across the web

The most viewed croissant recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Homemade Croissant Recipe

Creamy Mushroom, Brie And Pancetta ...

Croissant Breakfast Sandwich

Croissant Breakfast Sandwich

Raspberry cheesecake croissants

Spandauer (Danish Pastry with Custa...

Burger King Sausage, Egg, & Cheese ...

Muesli, du granola fait maison

Pumpkin Spice Morning Buns

Chocolate and ricotta croissants

Schnelle Schoko-Croissant-Muffins

Easy Cruffin Recipe

Bacon Egg and Cheese Croissant Cass...

Medialunas de Manteca

White Chocolate and Raspberry Crois...

Turkey Cranberry Croissant Panini

Cinnamon Cruffins

Blueberry Croissant Breakfast Casse...

The BEST Way To Reheat Croissants

Homemade Croissants (French recipe)

Croissants for Breakfast (Vegan, Gl...

Simple Guide to making croissant

Foolproof Cheater Croissant Dough

Brunch Board mit Géramont

Cinnamon Roll Crescents

Tebirkes (Danish Pastry with Poppy ...

The most viewed croissant recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine