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Quick Butter Croissants
Quick Butter Croissants
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
425 minutes
Homemade buttery croissants are a labor of love, but the deliciously flaky results are truly rewarding.
Ingredients:
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 0.75 cup evaporated milk
  • 1.5 teaspoons salt
  • 0.33333334326744 cup white sugar
  • 1 egg
  • 5 cups all-purpose flour, divided
  • 0.25 cup butter, melted
  • 1 cup butter, chilled and diced
  • 1 egg, beaten
Instructions:
  • In a large bowl, let yeast bloom in warm water until creamy, approximately 10 minutes. Mix in milk, salt, sugar, 1 egg, 1 cup flour, and melted butter. Beat until smooth to make a batter; set aside.
  • In a large bowl, using a pastry cutter, mix 1 cup of firm butter with 4 cups of flour until the butter pieces are the size of dried kidney beans. Pour the yeast batter over the mixture and gently fold with a spatula until all the flour is moistened. Cover with plastic wrap and refrigerate for at least 4 hours or up to four days.
  • Transfer the dough onto a floured surface, shape into compact balls, and knead about 6 times to release any air bubbles. Divide the dough into four equal parts and shape each one separately, storing the remaining dough in the refrigerator.
  • Roll out one part of the dough on a floured board into a 17-inch circle. Use a sharp knife or pizza cutter to divide the circle into 8 equal wedges. Roll the wedges from the wide end towards the tip to create crescent shapes. Place the crescents on an ungreased baking sheet, leaving 1 1/2 inches of space between each one.
  • Allow the dough to rise at room temperature until almost doubled in size, approximately 2 hours. In the meantime, preheat the oven to 325 degrees F (165 degrees C).
  • Gently coat croissants with egg wash. Bake in a preheated oven until beautifully golden for about 35 minutes.

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