Quick Croissants Recipe

These Quick Croissants are simply amazing. Crispy on the outside, buttery, flaky, a perfect treat for breakfast or brunch. It really takes no more than 20 minutes of work to prepare the dough… the rest is simply waiting. You can serve croissants with a bit of jam alongside your coffee or tea, or even prepare a delicious sandwich. Hope you will give it a try, really worth it.


Makes 8 croissants

2 cups (250g) strong bread flour
1 1/4 sticks sticks (150g) cold unsalted butter, cubed
1/2 cup (120 ml) lukewarm milk
3 tbsp (45 g) sugar
25 g fresh yeast (7 g- active dry yeast)
1/2 tsp salt
Egg Wash
1 egg yolk
1 tbsp milk


1. Place yeast in a bowl. Add sugar and stir until it liquefies. Add milk and set aside to cool completely.

2. Combine flour and salt into a large bowl. Add butter and using a fork combine until big crumbles form.

3. Add the yeast/milk mixture and gently combine until the dough just comes together. The butter needs to remain in pea-sized pieces. Wrap it with plastic, knead slowly to form a square and freeze for 30 minutes or refrigerate for a couple of hours.

4. Dust with flour your work surface and your rolling pin and start rolling the dough into a rectangular roughly two to three times as long as it is wide. The dough it pretty hard to work with at the beginning but will come together while rolling and folding.

5. Fold the short sides of the dough into the middle. Rotate the dough by a quarter turn. Roll out slightly to lengthen. Fold the short ends towards the middle.

6. Flip the dough over so the seams are underneath. Repeat the rolling and folding process steps 4-5, three more times, giving the dough a total of four times of rolling and folding.

7. Wrap the dough in plastic wrap and refrigerate for a couple of hours or better overnight.

8. On a lightly floured surface roll the dough into a rectangular of 16 inches (40cm) X 10 in (25 cm). Cut the dough into triangles, it will make about 8 triangles of 12 in (30 cm) long and 3 in (8 cm) at base.

9. Score a small slit in the centre of each triangle base, gently stretch the corners and tip, then roll the croissant starting from the wide up to the top giving them the croissant shape.

10. Place the croissants with tip side down onto a prepared baking sheet lined with parchment paper. Cover with plastic wrap and let rise for 2-3 hours at room temperature.

11. Preheat the oven to 450 F (230C). Brush the croissants with egg wash.

12. Bake for 8 minutes than reduce the oven to 375 F (190C) and bake for another 10-15 minutes until deep golden brown.

13. Cool on wire rack before serving.

For the full recipe check my blog:

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  1. Prob shouldnt watch this while im hungry as shit but whatever whats the worst that could happen

    just watched the full video and i shouldnt have im just more hungry

  2. Hi, a really newbie question: do I skip the lukewarm milk part if I have instant yeast, or do I still do the mixture with the instant yeast? Thanks!

  3. I’m not a French so I’m very curious to know the answer to the question: is it good to serve croissant with salty cheese? Thank you. 🙂

  4. NOT TOO SHABY, BRAVO. I love the music, it reminds me of the 12 I lived in Etampes France. I really like your recipe but I am about to upload an even quicker recipe especially for the working class with kids that don’t have the time even for your quick and easy recipe and again I think that your recipe is very, very good.

  5. Oh, this recipe is absolutely amazing. The room temperature in my country is reach to 35°C, so should i rise my croissant in the fridge or just at room temp because i am worried that the butter will be melt and my croissant won’t have the flaky texture.

  6. Can someone explain to me why you should leave the yeast to wait for minutes before you use it ? I see this in each video n i can t understand why

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