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

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 6 -8 croissants
Course: Breakfast
Cuisine: French-inspired
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. In a large bowl, mix bread flour, instant yeast, sugar, and salt.
  2. Add the egg and milk, stirring until the dough begins to form.
  3. Knead for about 5-7 minutes until smooth and elastic.
  4. Add 20g of unsalted butter and continue kneading until fully incorporated.
  5. Cover and let the dough rest for about 1 hour, or until doubled in size.
  6. Flatten the 90g of butter between two parchment sheets into a thin rectangle and refrigerate until firm.
  7. Roll out the dough into a rectangle larger than the butter sheet. Place the butter in the center and fold the dough over it.
  8. Roll the dough into a large rectangle and cut it into triangular shapes.
  9. Roll each triangle from the wide base to the tip to form croissants.
  10. Arrange the shaped croissants on a baking tray and let them rise for 45 minutes.
  11. Preheat the oven to 180°C (350°F).
  12. Brush the croissants with an egg wash (1 beaten egg mixed with 1 tbsp. milk).
  13. Bake for 18-20 minutes until golden brown and flaky.
  14. 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.