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Easy Croissant Recipe

Easy Croissant Dough Recipe

This easy croissant dough recipe uses a simplified method that cuts the preparation time nearly in half while still creating buttery, flaky layers you'll be proud to serve. Whether you're a first-time baker or a seasoned pro, this recipe makes bakery-quality croissants more approachable than ever.
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Cook Time 20 minutes
Proofing time 3 hours
Total Time 3 hours 40 minutes
Servings: 12 Croissants
Course: Breakfast
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp Yeast (Active dry yeast)
  • 1 cup Milk (Full fat)
  • 2 tbsp Honey
  • 1 tsp Salt
  • 300 grams All purpose flour (About 2/3 cups) (I used organic unbleached)
  • 8 tbsp (or half a stick) Butter-softened at room temperature (or half a stick) Unsalted
  • 1 Egg (for egg-wash)

Equipment

  • 1 Rolling Pin
  • 1 Digital Thermometer
  • 1 Kitchen Scale

Method
 

  1. Warm up milk for no longer than 1-2 minutes. (100 °F)
  2. Check with a digital thermometer to make sure the milk isn't about 100.
  3. Add the yeast and the honey to the slightly warm milk, stir and let it sit until it blooms or puffs up. (5-10 minutes)
  4. Next, add the flour and salt, and knead with your hands for 5 minutes. (Dough will be sticky) Let it rest for 10 minutes.
  5. On a very lightly floured surface, roll the dough into a thin rectangle (¼ inch thick)
  6. Generously spread the butter evenly and roll tightly. Then coil the dough into a spiral roll.
  7. Cover and chill in the freezer for 20-25 minutes.
  8. Remove the dough from the freezer, and roll out the dough on a lightly floured surface to a ¼ inch thick circle.
  9. Cut into 12 even triangles and roll them into croissants.
  10. Place onto a baking sheet lined with parchment paper, cover with a clean towel, and let it proof for 2 hours at room temperature for 2 hours.
  11. Preheat oven to 375℉ 15 minutes before baking and beat the egg in a small bowl to make the egg-wash)
  12. Brush each croissant with egg-wash and bake until the tops of the croissants are golden brown. (About 15-20 minutes)

Notes

Pro tip* Allow the croissants to cool completely before storing them in an airtight container.