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My review
Quick Butter Croissants
9
MARCIAMOLINA
"Despite the title, this recipe takes several hours to prepare. Luckily, these fresh flaky croissants will be worth the wait!"
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Ingredients
7 h 5 m servings 312Original recipe yields 16 servings (32 croissants)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in milk, salt, sugar, 1 egg, 1 cup flour and melted butter. Beat to make a smooth batter; set aside.
- In a large bowl, cut the one cup firm butter into remaining four cups flour until butter particles are the size of dried kidney beans. Pour the yeast batter over this and carefully turn the mixture over with a spatula to blend, just until all flour is moistened. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours or up to four days.
- Turn dough out onto a floured surface; press into compact balls and knead about 6 turns to release air bubbles. Divide dough into four equal parts. Shape one at a time. Refrigerate the remaining dough.
- Roll one part of the dough on a floured board into a circle 17 inches in diameter. With a sharp knife or pizza cutter, cut the circle into eight equal pie-shaped wedges. Roll the wedges loosely toward the point. Shape each roll into a crescent and place on an ungreased baking sheet. Allow 1 1/2 inches space between each roll.
- Cover and let rise at room temperature until almost doubled in size. Approximately 2 hours. Meanwhile, preheat oven to 325 degrees F (165 degrees C).
- Brush croissants with beaten egg. Bake in preheated oven for 35 minutes, until golden.
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Reviews
Read all reviews 2835 Ratings
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Most helpful positive review
8/2/2009
I suggest using this dough as a base for cheese danish. I use 8oz.cream cheese, 1/4 c.sugar, 4 Tb.cornstarch & 1 egg for the cheese filling. Just combine the ingredients, roll out the dough, fil...
Most helpful critical review
4/26/2002
While delicious, these aren't really croissants. They're missing those lovely layers that make croissants what they are! It hasn't stopped the children and I from eating an embarrassing amount...
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4/26/2002
While delicious, these aren't really croissants. They're missing those lovely layers that make croissants what they are! It hasn't stopped the children and I from eating an embarrassing amount...
8/2/2009
I suggest using this dough as a base for cheese danish. I use 8oz.cream cheese, 1/4 c.sugar, 4 Tb.cornstarch & 1 egg for the cheese filling. Just combine the ingredients, roll out the dough, fil...
6/14/2001
I really enjoyed making these croissants. I did not refrigerate them for four hours as I did not have so much time. I stuck them in the deep-freezer for 30 mins and they taste and look perfect. ...
2/19/2009
I've used this recipe for years, especially for holiday meals. My family loves them. I would never attempt to make croissants the real way, with all the folding of the pastry, but this recipe g...
3/17/2009
This recipe is excellent! So light and fluffy. Not as fluffy as the tradition croissant... but I haven't been able to master that yet. It really does have the taste and feel of a croissant thoug...
10/6/2001
I'm sure the author had good intentions, but this recipe was not great. The instructions were vague and therefore my croissants turned out to be more like hotdog buns than nice flaky pastries.
8/26/2010
Being a croissant junky, though a good dough, this is more like a canned crescent roll. This dough is wonderful and versatile though. I made strombolies with it and the butter and garlic over th...
6/12/2008
I have never in my life made any kind of pastry so to start off with croissants was a challenge for me. These turned out to be INCREDIBLE. My family and myself were extremely impressed with thes...
4/10/2013
To make the whole proccess “quick” put the dough in the deep freezer for 30 minutes, as others suggested. To make the dough workable add ½ cup of flour. Fill the triangles with 2-3 pieces of dar...