Croissants Recipe

Looking for an easy Croissants recipe? Learn how to make Croissants using healthy ingredients.


Submitted by kpalmquist

Makes 12 servings



These take three days to make, but it is so nice to have fresh croissants on a Sunday morning!

Recipe Ingredients for Croissants

1 c milk
2 T milk
2 t active dry yeast
2 c all-purpose flour, sifted
2 T all-purpose flour
2 T sugar
1 t salt
12 T unsalted butter
1 egg yolk
1 T milk

Recipe Directions for Croissants

  1. Heat 1 c milk to lukewarm. Dissolve the yeast in 1/4 c of the milk. Stir in 2 T flour and whisk until there are no lumps. Cover with plastic wrap and let stand at room temperature until doubled in volume (about 20 minutes.)

  2. Mix the sugar and salt into the remaining flour.

  3. Heat the remaining milk. Transfer the raised dough to the bowl of an electric mixer fitted with a dough hook. Add the lukewarm milk, and with mixer at high speed, start adding the sugar, salt, and flour, a little at a time, reducing the speed to low-medium until the dough is sticky and soft.

  4. Cover the bowl with plastic wrap and refrigerate overnight.

  5. Next day:

  6. Bring the margarine to room temperature and work with the heel of your hand to incorporate the remaining 3 T flour until smooth. Shape into a square.

  7. Sprinkle work surface with flour, shape the cold dough into a 6X15-inch rectangle, and spread the butter square in the upper 2/3 of the rectangle, leaving a 1/2 inch border around the sides and top. Fold the dough like a letter into thirds. Turn the dough clockwise, and then again roll out the dough into a 6X15-inch rectangle and fold as before.

  8. Transfer the dough to a baking pan, cover with plastic wrap, and refrigerate for 6 hours.

  9. Later that day, roll out the dough 2 more times, wrap, and refrigerate over night.

  10. Next morning:

  11. About 1-1/2 hours before baking time, remove the dough from the refrigerator and sprinkle flour on the work surface. Roll the dough into a 16-inch circle, working as quickly as possible. Using a knife, cut the dough into quarters and then cut each quarter into 2 triangles.

  12. With both hands, roll the base of each triangle toward the remaining corner. Transfer the croissants to a baking sheet lined with parchment paper. Brush with 2 T milk. Let stand at room temperature for about 45 minutes, or until doubled.

  13. Preheat oven to 400 degrees. Brush the croissants with the egg yolk and 1T of milk. Bake 15 - 20 minutes. Let cool 20 minutes before serving.

Categories

Brunch

Nutrition Facts
Serving Size 65.2g
Amount Per Serving
Calories
209
Calories from Fat
113
% Daily Value*
Total Fat
12.6g
19%
Saturated Fat
7.8g
39%
Trans Fat
0.0g
Cholesterol
50mg
17%
Sodium
287mg
12%
Potassium
78mg
2%
Total Carbohydrates
20.4g
7%
Dietary Fiber
0.7g
3%
Sugars
3.4g
Protein
3.7g
Vitamin A 8% Vitamin C 0%
Calcium 4% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
    Bad points
  • High in saturated fat
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