The Easiest way to make CROISSANTS | NO Folding

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.

Get butter out of the fridge to soften.

Cut butter into chunks and microwave for 30 to 50 seconds until semi-melted.

Whip the butter with an electric whisk for 1 minute until spreadable.

Mix lukewarm milk, room temperature egg, and yeast in a bowl and let sit for 5 minutes.

In a stand mixer with a dough hook, add flour, sugar, and salt.

Mix on low for 2 minutes, then increase to medium and knead for 3 minutes.

Add 2 tablespoons of room temperature butter to the dough and mix for another 5 minutes until fully incorporated.

Shape the dough into a ball and transfer to a greased bowl, cover, and let rest for 30 minutes.

Divide the dough into 12 equal portions weighing 58 to 63 grams each.

Roll each portion into a rough ball and let rest for 10 minutes.

Roll out each dough ball into a 7-inch circle and place on parchment paper.

Spread a thin layer of butter on the first circle, then place another 7-inch circle on top and spread butter again.

Repeat stacking and buttering until all circles are stacked, leaving the top disc without butter.

Press the stack gently, cover with plastic wrap, and freeze for 30 minutes.

Roll out the stack into a 14 to 15-inch diameter circle on a floured surface.

Cut the circle into triangles and then divide each triangle into two for 12 equal pieces.

Starting at the wide base, roll each triangle up to the pointy end to form croissants.

Arrange the croissants on baking trays with space in between, cover loosely with plastic wrap, and let rise until doubled in size for 2 to 3 hours.

Brush the risen croissants with a beaten egg, being careful not to deflate them.

Bake in a preheated oven at 400°F for 5 minutes, then reduce temperature to 350°F and bake for another 8 to 10 minutes until golden brown.

Let cool for at least 10 minutes before serving.

Cooking Techniques

Equipment Needed

Dietary

Allergens