Description
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.
Ingredients
Scale
- 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)
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French-Inspired