• Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY

Supergolden Bakes

Sweet, savoury and everything in between

You are here: Home / BREAKFAST / Bread, Muffins, Donuts and Pastries / Quick and Easy Croissants from Scratch

Quick and Easy Croissants from Scratch

January 1, 2014 by Lucy Parissi 66 Comments

272shares
Jump to Recipe

Making homemade croissants from scratch is easy using this quick-method dough. Great for beginners and well worth the effort!

You will also love my Almond Croissants

As an Amazon Associate I earn from qualifying purchases. FOR MORE INFORMATION, PLEASE CHECK OUT MY DISCLOSURE
Plate with homemade croissants

To celebrate 2014 and before I settle into a healthy diet lifestyle (ha!) I have to share this post… Croissants have been at the top of my to-bake list for an embarrassingly long time. Somehow I never got round to making any, put off by the lengthy dough making process.

When I came across Edd Kimber’s (winner of the first Great British Bake Off) recipe for 20 minute (!) croissant dough I knew I had no more excuses.

Edd was inspired by Julia Child’s Quick Danish Pastry dough recipe – actually a recipe by Beatrice Ojakangas which which she shared with Julia.

I have tweaked the recipe and method somewhat, but you can check the links to Edd’s recipe and the video of Bea and Julia.

This croissant dough super easy to make. The croissants themselves take some time to rise properly but the results are definitely worth the wait. I made two batches in two days and each one disappeared almost instantly!

Croissants Step By Step

Full measurements and instructions can be found on the printable recipe card at the bottom of the page.

Warm your milk until it is body-temperature. Add the sugar and yeast and whisk to combine. Let it stand until the yeast is frothy and milk has cooled completely. If it’s too warm it will melt the butter and undo all our good work.

Put your flour and salt in a food processor fitted with a metal blade. Add the cubed butter and briefly pulse a few times until mixture resembles chunky breadcrumbs.

Put the flour/butter in a large bowl and add the milk/yeast mixture. Gently combine using a spoon or pastry scraper until the dough just comes together. You want the butter to remain in pea-sized pieces so don’t be too enthusiastic when mixing the dough!

Turn the dough out of a lightly floured work top and press together to form a square. Wrap in cling film and put in the freezer for 30 minutes or in the fridge for a couple of hours.

collage of steps showing how to make croissants dough

Lightly dust your worktop and rolling pin with flour. Roll your dough out to a rectangle roughly two to three times as long as it is wide, counter space allowing (pic. 1). Initially the dough may be quite brittle but it will come together as you roll and fold.

Fold the short sides of the dough into the middle (pic. 2). 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. Roll it out again repeating steps 5-7 three more times. The dough will become more elastic as you are rolling and folding it. Fold dough into a smallish rectangle, wrap it twice with cling film and put in the fridge for a couple of hours or overnight.

collage showing how to roll out croissant dough

Roll the dough out to a rectangle three times as long as it is wide and at least 4mm thick. Trim the edges with a pastry scraper (pic.4).

Cut the dough into triangles about 30cm/12in long and 8cm/3in at the base. Score a small slit in the centre of each triangle base (pic 5).

Place, tip side down, on a large tray lined with baking paper. Repeat with the rest of the dough, spacing the croissants a few inches apart on the tray (pic.6).

close up on homemade croissants on a wooden board

HAVE YOU MADE MY CROISSANT RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

These croissants use a quick-method dough which is great for beginners. Well worth the effort!

Quick and easy croissants from scratch

Lucy Parissi | Supergolden Bakes
These croissants use a quick-method dough which is great for beginners. Well worth the effort!
4.67 from 3 votes
Print Rate
Course: Breakfast / Brunch
Cuisine: French
Keyword: Homemade Croissants, How to Make Croissants, Quick Methods Croissants
Prep Time: 14 hours
Cook Time: 20 minutes
Resting & Rising: 3 hours
Total Time: 14 hours 20 minutes
Servings: 6 -8
Calories: 369kcal

Ingredients

  • 250 g ( 2cups) strong bread flour
  • 150 g (⅔ cup) cold unsalted butter cubed
  • 120 ml (½)cup tepid milk
  • 3 tbsp sugar
  • 7 g 1 sachet dry active yeast
  • ½ tsp salt
  • 1 egg yolk beaten with 1 tbsp milk to glaze

Instructions

  • Warm your milk until it is body-temperature. Add the sugar and yeast and whisk to combine. Let it stand until the yeast is frothy and milk has cooled completely. If it’s too warm it will melt the butter and undo all our good work.
  • Put your flour and salt in a food processor fitted with a metal blade. Add the cubed butter and briefly pulse a few times until mixture resembles chunky breadcrumbs.
  • Put the flour/butter in a large bowl and add the milk/yeast mixture. Gently combine using a spoon or pastry scraper until the dough just comes together. You want the butter to remain in pea-sized pieces so don’t be too enthusiastic when mixing the dough!
  • Turn the dough out of a lightly floured work top and press together to form a square. Wrap in cling film and put in the freezer for 30 minutes or in the fridge for a couple of hours.
  • Lightly dust your worktop and rolling pin with flour. Roll your dough out to a rectangle roughly two to three times as long as it is wide, counter space allowing (pic. 1). Initially the dough may be quite brittle but it will come together as you roll and fold.
  • Fold the short sides of the dough into the middle (pic. 2).
  • Rotate the dough by a quarter turn. Roll out slightly to lengthen. Fold the short ends towards the middle (pic. 3 shows only left side folded in).
  • Flip the dough over so the seams are underneath. Roll it out again repeating steps 5-7 three more times. The dough will become more elastic as you are rolling and folding it. If at any point the butter softens too much, cover and pop in the freezer to firm it before continuing with rolling and folding.
  • The dough should be formed into a smallish rectangle. Wrap it twice with cling film and put in the fridge for a couple of hours or, ideally, overnight.
  • Roll the dough out to a rectangle three times as long as it is wide and at least 4mm thick. Trim the edges with a pastry scraper (pic.4).
  • Cut the dough into triangles about 30cm/12in long and 8cm/3in at the base. Score a small slit in the centre of each triangle base (pic 5). Any scraps and cut-offs can be layered on top of each other, rolled out again and used.
  • Gently stretch the corners and tip, then loosely roll the dough up. Place, tip side down, on a large tray lined with baking paper. Repeat with the rest of the dough, spacing the croissants a few inches apart on the tray (pic.6).
  • Cover loosely with greased cling film and let the croissants rise for 2-3 hours at room temperature – sorry, there are no shortcuts here!
  • Preheat the oven to 230C | 450F. Brush the croissants with the egg wash and bake for ten minutes then reduce temperature to 190C | 375F and bake for another 5-10 minutes or until the croissants are a deep golden brown. Cool on a wire rack before serving.

Nutritional Info

Calories: 369kcal | Carbohydrates: 38g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 56mg | Sodium: 382mg | Potassium: 85mg | Fiber: 1g | Sugar: 7g | Vitamin A: 657IU | Calcium: 35mg | Iron: 1mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

Filed Under: Bread, Muffins, Donuts and Pastries

« Steak and mushroom pot pies
Raspberry chocolate marshmallows »

Never Miss A Post!

Subscribe to get the all the latest tasty goodness delivered to your inbox!

Comments

  1. Kevin Smith says

    August 5, 2014 at 8:33 pm

    Wow they look incredible! My wife would be blown away if she came down to breakfast and I had knocked up a batch of these!

    Reply
  2. Zoey H. says

    August 3, 2014 at 6:10 am

    Currently holidaying on France, love a good croissant for breakfast and cannot beat the French ones, I will be trying these at home look easy to make, thanks

    Reply
  3. flickabella1 says

    July 29, 2014 at 8:50 pm

    Wow they look lovely, always thought croissants would be to hard to make!!! Must try them xxx
    Felicity kelly

    Reply
  4. Jaycee says

    July 27, 2014 at 1:37 pm

    Mine never seem to flake, even through I fold & roll lots, no idea what I'm doing wrong. I'll give your recipe ago to see if they come out ok. x

    Reply
  5. prwilson says

    July 24, 2014 at 11:39 pm

    Looks a lot easier than I thought.

    Reply
  6. Abigail Cullen says

    June 25, 2014 at 7:01 pm

    These croissants look great, would like to give it a go but kind of a novice so I think I will leave these to the experts. Great job.

    Reply
  7. teawitherika.com says

    June 24, 2014 at 6:22 pm

    I've never mustered up the courage to make croissants because my hands are always warm but with your method I think I could make it work. Thanks for sharing!

    Reply
  8. Kirsty Mills says

    June 6, 2014 at 9:14 pm

    Never knew these were so easy to make, going to give these a go. Thanks x

    Reply
  9. Corinne Faulkner says

    June 4, 2014 at 7:53 pm

    WOW I didn't actually realise you could make these, thanks for the great post they look amazing !!

    Reply
  10. sarah price says

    May 30, 2014 at 10:24 pm

    im trying these tomorrow they look scrummy!

    Reply
  11. Helen Robinson says

    May 29, 2014 at 12:10 pm

    They look so tasty!

    Reply
  12. Unknown says

    May 29, 2014 at 12:01 pm

    tasty

    Reply
  13. christy beckett says

    May 28, 2014 at 10:29 pm

    I love making bread and rolls but it would be fab too try something new. These look great and thanks for the step by step on folding them. Think I shall have a go tomorrow

    Reply
  14. jrandrews72 says

    May 28, 2014 at 8:45 pm

    Never thought these could be made at home until today. I have to give this a try.

    Reply
  15. Florence Cross says

    May 28, 2014 at 2:40 pm

    I've never thought of making my own croissants before, but having looked through this I will certainly be giving it a go.

    Reply
  16. beano54 says

    May 28, 2014 at 2:21 pm

    perfect start to the day satisfying making your own

    Reply
  17. hayleyjwynn says

    May 27, 2014 at 9:59 pm

    will be trying to make these…love croissants

    Reply
  18. lindsey stuart says

    May 27, 2014 at 11:56 am

    Oh WOW!!!! i have never thought about making my own Croissants until i seen your recipe! what a wonderful idea 🙂 we as a family love them with my homemade soup.
    Thanks for sharing! 😀

    Reply
  19. Ann Robinson says

    May 26, 2014 at 11:34 am

    They look great and i think i'll have to give making them a try

    Reply
  20. tinkertink2010 says

    May 24, 2014 at 8:26 pm

    Wow – I never knew they were so simple to do! I always thought they were complicated! A to do!

    Reply
« Older Comments
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Bake Yourself Happy!

More Posts from this Category

As Seen In…

Collage of brand logos, including Cosmopolitan, BuzzFeed, Chowhound, MSN, Elle, and Redbook
This site uses cookies: Find out more.