quick croissant dough

Homemade Quick Croissants - Crispy on the outside, buttery, flaky, a perfect treat for breakfast or brunch. It takes no more than 20 minutes of work.

Homemade Quick Croissants

(250 grams) strong bread flour

¼ sticks sticks (150 grams) cold unsalted butter (, cubed)

(120 ml) lukewarm milk

tbsp (45 g) sugar

yeast (7 g- active dry yeast)

tsp salt

tbsp milk

Place yeast in a bowl. Add sugar and stir until it liquefies. Add milk and set aside to cool completely.

Combine flour and salt into a large bowl. Add butter and using a fork combine until big crumbles form.

Add the yeast/milk mixture and gently combine until the dough just comes together. The butter needs to remain in&nbsp; pea-sized pieces. Wrap it with plastic, knead slowly to form a square and freeze for 30 minutes or refrigerate for a couple of hours.

Dust with flour your work surface and your rolling pin and start rolling the dough into a rectangular roughly two to three times as long as it is wide. The dough it pretty hard to work with at the beginning but will come together while rolling and folding.

Fold the short sides of the dough into the middle.&nbsp; Rotate the dough by a quarter turn. Roll out slightly to lengthen. Fold the short ends towards the middle.

Flip the dough over so the seams are underneath. Repeat the rolling and folding process steps 4-5,&nbsp; three more times, giving the dough a total of four times of rolling and folding.

Wrap the dough in plastic wrap and refrigerate for a couple of hours or better overnight.

On a lightly floured surface roll the dough into a rectangular of 16 inches (40cm) X 10 in (25 cm).&nbsp; Cut the dough into triangles, it will make about 8 triangles of 12 in (30 cm) long and 3 in (8 cm) at base.

Score a small slit in the centre of each triangle base, gently stretch the corners and tip, then roll the croissant starting from the wide up to the top giving them the croissant shape.

Place the croissants with tip side down onto a prepared baking sheet lined with parchment paper. Cover with plastic wrap and let rise for 2-3 hours at room temperature.

Preheat the oven to 450 F (230C). Brush the croissants with egg wash.

Bake for 8 minutes than reduce&nbsp; the oven to 375 F (190C) and bake for another 10-15 minutes until deep golden brown.

Cool on wire rack before serving.

this recipe was so easy and so perfect, however i buggered up when i proved in the oven causing the butter to melt, and i think this lead to mine then cooking too fast and burning...eek...but oml they taste amazing, im making these again fore sure

The multiplier on the page does not adjust weight when you click it. If your baking by weight pay attention. Oddly still came out ok. More like crescent rolls than croissant but I also messed up because of the multiplier.

This is amazing recipe, I've tried it once and I repaced the sugar with honey. It was delicious, but I need to make it healthier. Can I make it from wholegrain folur ?

These are not quick. I googled Quick croissants. It said 45 minutes. So I started making them. Then it says refrigerate overnight, then let rise for 2-3 hours. So, no, not quick. At all. I’m giving them two stars because the dough came together exactly as described.

https://content.jwplatform.com/videos/IYeNzPwN.mp4

These Quick Croissants are simply amazing. Crispy on the outside, buttery, flaky, a perfect treat for breakfast or brunch.  It really takes no more than 20 minutes of work to prepare the dough... the rest is simply waiting. You can serve croissants with a bit of jam alongside your coffee or tea, or even prepare a delicious sandwich. Hope you will give it a try, really worth it.

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The most viewed quick croissant dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Quick Croissants

The most viewed quick croissant dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine