The Easiest Way to Make Croissants – No Folding, No Machine Required!

Croissants are one of the most beloved pastries worldwide, known for their delicate layers, buttery taste, and crisp, flaky exterior. Traditionally, making croissants is a time-consuming process that involves meticulous folding, laminating, and precise temperature control. However, what if you could enjoy homemade croissants with a much simpler method?

This easy croissant recipe eliminates the need for repeated folding and laminating, making it accessible even for beginners. Without compromising on the buttery richness or the soft, airy texture, this technique allows you to create bakery-quality croissants with minimal effort. Whether you are a seasoned baker or trying homemade croissants for the first time, this method is the perfect solution.

Why This Method Works

Traditional croissant-making involves incorporating layers of butter between thin sheets of dough through a time-consuming folding and rolling process. While this method produces the classic French croissant, it requires skill and patience.

This simplified approach, however, allows you to work butter into the dough in a way that still achieves flakiness but without the repeated laminating process. By using a pre-flattened butter layer and folding it once, the dough still captures air and retains a rich, buttery flavor. The result is a croissant that is crisp on the outside, soft on the inside, and far easier to make.

Here are some key reasons why this method is a game-changer:

• No Special Equipment Required: Unlike traditional croissant recipes that require a pastry sheeter or stand mixer, this technique can be done entirely by hand.
• Beginner-Friendly: Since there’s no need for multiple folds, even those new to baking can achieve success.
• Time-Saving: While croissants typically take 2-3 days to prepare, this method shortens the process significantly.
• Consistently Flaky: Even without traditional laminating, the butter incorporation method used here still creates beautifully airy and delicate layers.

Ingredients

Directions

Step 1: Prepare the Dough

1. In a mixing bowl, combine bread flour, instant yeast, sugar, and salt.
2. Add the egg and milk, mixing until the dough starts coming together.
3. Knead the dough for about 5-7 minutes until smooth and elastic.
4. Add 20g unsalted butter, and continue kneading until fully incorporated.
5. Cover and let the dough rest for 1 hour, or until doubled in size.

Step 2: Prepare the Butter Layer

6. Place 90g unsalted butter between two sheets of parchment paper.
7. Use a rolling pin to flatten it into a thin rectangle (about 15x20cm / 6×8 inches).
8. Refrigerate until firm but pliable.

Step 3: Incorporate the Butter

9. Lightly flour a surface and roll out the dough into a larger rectangle (about twice the size of the butter sheet).
10. Place the butter sheet in the center, then fold the dough over it, sealing the edges.

Step 4: Roll and Shape

11. Roll the dough into a large rectangle and cut it into triangles.
12. Roll each triangle from the wide base to the tip to form the classic croissant shape.
13. Arrange them on a baking sheet and let them rise for 45 minutes.

Step 5: Bake

14. Preheat the oven to 180°C (350°F).
15. Brush the croissants with an egg wash (1 beaten egg + 1 tbsp milk).
16. Bake for 18-20 minutes, or until golden brown and flaky.
17. Let them cool slightly before serving.

Nutritional Information (Per Croissant, Approx.)

The Secret to Flaky, Buttery Croissants Without Folding

One of the defining features of croissants is their signature layers. The traditional method involves folding and chilling the dough multiple times to create ultra-thin layers separated by butter. However, this alternative method simplifies the process while still delivering a flaky, buttery texture.

The key to this technique is preparing a single butter sheet, placing it inside the dough, and then rolling and shaping it. This creates small air pockets that expand during baking, giving the croissants their light and airy structure.

Another important factor is using cold butter that remains solid inside the dough. This ensures that the butter melts gradually in the oven, creating steam that separates the layers and results in the flaky texture croissants are known for.

The Magic of Butter in Croissants

Butter is the soul of a great croissant. It contributes to the pastry’s delicate texture, rich flavor, and golden crust. Here’s why choosing the right butter and using it correctly makes all the difference:

• High-Quality Butter Matters – European-style butter with a higher fat content (82% or more) is ideal, as it contains less water and more fat, leading to a richer and flakier croissant.
• Cold Butter is Essential – When butter remains cold throughout the process, it creates air pockets as it bakes, making the layers distinct and crisp.
• Even Distribution is Key – Flattening the butter into a uniform sheet ensures it is evenly incorporated into the dough, preventing greasy or uneven croissants.

Perfecting the Texture: Tips for Success

Although this method makes croissant-making easier, there are a few important techniques that will ensure perfect results:

1. Use the Right Flour

Bread flour is the best choice for croissants because it has a higher protein content than all-purpose flour. This helps build gluten, giving the dough the strength it needs to rise and create light, airy layers.

2. Knead the Dough Just Enough

Kneading develops gluten, which is essential for a structured dough. However, over-kneading can make the croissants too tough. Knead until the dough is smooth and elastic but still soft.

3. Let the Dough Rise Properly

Allowing the dough to double in size during the first rise gives it a light, airy structure. A warm, draft-free environment is ideal for proper proofing.

4. Chill the Butter But Keep It Pliable

The butter sheet should be firm enough to handle but still flexible. If it’s too hard, it will crack when rolling; if it’s too soft, it will melt into the dough.

5. Bake at the Right Temperature

Baking croissants at 180°C (350°F) ensures they rise properly and develop a crisp, golden crust. If the temperature is too low, the butter will seep out; if it’s too high, they may burn before fully baking.

Common Mistakes to Avoid

Even with a simplified method, certain mistakes can affect the outcome. Here are some of the most common issues and how to fix them:

• Dough Too Sticky? – If the dough feels too sticky to work with, chill it for 15 minutes before rolling. Adding a light dusting of flour can also help.
• Butter Oozing Out? – If the butter starts leaking during baking, it may not have been cold enough before rolling. Ensure the dough is always properly chilled before shaping.
• Dense or Doughy Croissants? – This can happen if the dough was not proofed long enough. Let the shaped croissants rise properly before baking.
• Uneven Browning? – If the croissants brown too quickly on top but remain undercooked inside, reduce the oven temperature slightly and bake for a few extra minutes.

FAQs About This No-Fold Croissant Recipe

1. Can I Make the Dough in Advance?

Yes! You can prepare the dough a day ahead and let it rise slowly in the refrigerator overnight. This enhances the flavor and makes shaping the croissants easier.

2. Can I Use Regular Butter Instead of European-Style Butter?

Yes, but the texture may be slightly different. Regular butter has a higher water content, which may affect the layers slightly. If using regular butter, try freezing it before rolling it into a sheet.

3. Why Didn’t My Croissants Puff Up?

This could be due to inactive yeast or improper proofing. Make sure the yeast is fresh and that the dough rises properly before baking.

4. Can I Freeze the Dough?

Absolutely! After shaping the croissants, freeze them on a baking sheet, then transfer to an airtight container. When ready to bake, let them thaw and rise for a few hours before baking.

5. How Do I Store Baked Croissants?

Store croissants in an airtight container at room temperature for up to two days. To reheat, bake at 160°C (320°F) for a few minutes to restore crispiness.

Conclusion: A Simple Yet Incredible Way to Make Croissants

With this no-fold, no-machine method, making croissants at home has never been easier. By simplifying the traditional process without sacrificing quality, this recipe allows anyone to enjoy warm, buttery croissants without the need for expert-level skills or professional equipment.

Whether you’re an experienced baker looking for a quicker alternative or a beginner eager to try making croissants for the first time, this method delivers fantastic results with minimal effort. With a few simple techniques, quality ingredients, and the right approach, you can create bakery-worthy croissants from the comfort of your kitchen.

Try this easy croissant recipe today and experience the joy of homemade, flaky, and delicious pastries without the hassle!

The Easiest Way to Make Croissants – No Folding, No Machine Required!

Print Recipe

Making croissants at home doesn’t have to be complicated! This no-fold, no-machine method simplifies the process while still delivering rich, flaky, and buttery croissants. Perfect for beginners or anyone looking for a quicker way to enjoy fresh, homemade croissants without sacrificing quality or taste.

• Author: Amal
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 6–8 croissants 1x
• Category: Breakfast
• Method: Baking
• Cuisine: French-Inspired

Ingredients

Scale 1x2x3x

• 300g (2 cups) bread flour
• 4g (1/2 tbsp.) instant yeast
• 25g (2 tbsp.) sugar
• 1 egg (about 50g)
• 145g (0.6 cup) milk
• 3g (1/2 tsp) salt
• 20g (1.4 tbsp.) unsalted butter (for dough)
• 90g (6 tbsp.) unsalted butter (for layering)

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Instructions

• In a large bowl, mix bread flour, instant yeast, sugar, and salt.
• Add the egg and milk, stirring until the dough begins to form.
• Knead for about 5-7 minutes until smooth and elastic.
• Add 20g of unsalted butter and continue kneading until fully incorporated.
• Cover and let the dough rest for about 1 hour, or until doubled in size.
• Flatten the 90g of butter between two parchment sheets into a thin rectangle and refrigerate until firm.
• Roll out the dough into a rectangle larger than the butter sheet. Place the butter in the center and fold the dough over it.
• Roll the dough into a large rectangle and cut it into triangular shapes.
• Roll each triangle from the wide base to the tip to form croissants.
• Arrange the shaped croissants on a baking tray and let them rise for 45 minutes.
• Preheat the oven to 180°C (350°F).
• Brush the croissants with an egg wash (1 beaten egg mixed with 1 tbsp. milk).
• Bake for 18-20 minutes until golden brown and flaky.
• Let them cool slightly before serving.

Notes

• Use high-quality, high-fat butter for the best results.
• If the dough becomes too soft while working with it, refrigerate for 10-15 minutes before continuing.
• For extra crispiness, bake at 200°C (400°F) for the last 2 minutes.
• Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.