Croissants - BigOven 160709
Croissants

Croissants

Ready in 45 minutes
8 review(s) averaging 3.6. 71% would make again

Top-ranked recipe named "Croissants"

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This recipe saves the complicated steps of making croissants traditionally while retaining the wonderful, flakey light texture. It makes the process easy.

"hi! i made my first batch of croissant and everybody loved it! although i had a hard time with the dough because it was a bit sticky.. but the taste was perfect... i'll be making another batch.. this time adding a little more flour... and maybe try it with ham and cheese on it.. fingers crossed! thanks! :)"

- marjorie_te

Ingredients

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SOFT BATTER
1 tablespoon Yeast
1 cup Warm water
1 teaspoon Sugar
3/4 cup milk
1/3 cup Sugar
1 1/2 teaspoon Salt
1 Egg
1 1/2 cup Flour
1/4 cup Cooking oil
DRY MIX
4 cups Flour
1/2 pound Butter; chilled or frozen

Original recipe makes 16

Servings  

Preparation

Mix yeast, warm water and sugar in the bottom of a mixing bowl. After the yeast starts to work, add the milk, sugar, salt, egg and 1 1/2 cups flour. Mix together until the miture is smooth. Set aside.

Cut the butter into the 4 cups flour until the butter is the size of peas.

Pour the wet batter over the flour/butter mix and stir together until combined. Do not overmix. Cover the dough and put in the refrigerator for several hours. The dough will keep well for several days.

When ready to bake, divide the cold dough into four sections, removing one section. Return the other three sections to the refrigerator until ready to use. Form the 1/4 dough into a ball and roll it out into a circle about 1/2 inch thick. Cut the dough into four sections. Starting at the wide end, roll the section up until the tip is over the roll and bend the ends to form the cresent shape. Place on a baking sheet. Continue with the rest of the sections.

The dough can be made into smaller rolls by cutting into more sections.

Let the rolls rise for an hour, covered with a damp towel or plastic wrap, until twice their original size.

Uncover rolls, place in a COLD oven at 325 degrees for 18 minutes or until brown. Cool on racks.

Notes

Delicious and easy. Why buy them when making them is easy?

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 380 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Upon folding the dough make sure the dry butter should not be so soft and in every fold of it let it rest in chiller for about 30-40 mins
anthonyjon 1 year ago
When spreading the dough, sprinkle little flour so the dough is not sticky.
MalaFiumanka 1 year ago
Have tried twice and they didn't work!! Very disappointing.
tashdicangio 2 years ago
I have to agree with the other comments; it needs a little bit more flour just to meke it less sticky. Great recipe though, i had the best time making them. It's so simple and they tasted incredible! All family liked them. Thank you very much.
Chitronic 2 years ago
What are you supposed to do with the 1/4cup oil..... Here's hoping it works.
Randytaves 4 years ago
hi! i made my first batch of croissant and everybody loved it! although i had a hard time with the dough because it was a bit sticky.. but the taste was perfect... i'll be making another batch.. this time adding a little more flour... and maybe try it with ham and cheese on it.. fingers crossed! thanks! :)
marjorie_te 4 years ago
hi, i made this recipe.. after putting it in the refrigerator for several hours. i find it a bit hard to manage since its a bit sticky.. is there something i can add to make it easier to shape.
marjorie_te 4 years ago
Delicious and easy. Why buy them when making them is easy? [I posted this recipe.]
jwedzee 8 years ago
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