Easy Butter Croissants\Soft, Flaky and Delicious\No-Knead\Make-Ahead\Thanksgiving & Christmas Baking

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can be lower in saturated fat, while shortening is often cheaper.

Mix 2 packages of active dry yeast with 2 cups of warm water in a bowl and let sit for 5 minutes until bubbly.

Add 2/3 cup sugar, 1 1/2 cups evaporated milk, 1 stick of melted butter, 1 tablespoon salt, and 2 beaten eggs to the yeast mixture and mix well.

Add 2 cups of flour to the wet mixture and mix until smooth.

In a separate large bowl, add 4 sticks of chilled butter (cubed) and 8 cups of flour.

Use a pastry cutter to cut the butter into the flour until it resembles small pea-sized pieces, being careful not to overmix.

Combine the wet mixture with the dry mixture and mix until just combined.

Cover the dough and refrigerate for at least 4 hours or up to 4 days before rolling out.

Roll out the dough and shape into croissants as desired.

Cooking Techniques

Equipment Needed

Allergens