Quick Croissants Recipe

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.

Dissolve 25g fresh yeast and 3 tbsp sugar in 1/2 cup lukewarm milk and set aside to cool completely.

In a bowl, combine 2 cups strong bread flour with the cooled yeast mixture.

Add 1 1/4 sticks cold unsalted butter, cubed, to the flour mixture.

Freeze the butter and dough for 30 minutes.

Roll the dough into a rectangle measuring 16 inches by 10 inches.

Fold the dough and repeat the rolling and folding process two more times, making a total of four folds.

Refrigerate the dough overnight.

Roll the dough into a rectangle again as before.

Cut the dough into triangles to form croissants.

Place the croissants with the tip side down on a baking sheet.

Let the croissants rise for 2-3 hours at room temperature.

Mix 1 tbsp milk with 1 egg yolk and brush the mixture over the croissants.

Bake the croissants at 450°F (230°C) for 8 minutes, then reduce the temperature to 375°F (190°C) and bake for an additional 10-15 minutes until deep golden brown.

Cooking Techniques

Allergens