• Main
  • Cooking
  • Crafts
  • Garden
  • Barn
  • Country Living
  • Forum
  • Email
  • Advertise

Homemade Croissants

Dec
16

With this easy recipe, anyone can make croissants and look like Martha Stewart! Making croissants does take time, but most of the time is in chilling the dough in the fridge (while you lounge with a good book), so never fear. Fresh-baked homemade croissants are in your reach.

(Pictured: classic, crusty french bread loaves and homemade croissants.)

Printer-Friendly Printer-Friendly
How to make Croissants:

Step 1
1 1/3 cups cold butter
3 cups all-purpose flour

Cut butter into 1/2-inch slices. Mix with 3 cups flour in a bowl and chill while preparing Step 2.

Step 2
1 1/2 cups all-purpose flour
1 package yeast
1 1/4 cups milk
1/4 cup sugar
1/2 teaspoon salt
1 egg

Combine 1 1/2 cups flour and yeast in a large mixing bowl. Meanwhile, heat milk, sugar and salt in a pan on the stove till warm. Add to yeast-flour mixture along with the egg. Beat with an electric mixer for 30 seconds on low, then on high for 3 minutes.

Step 3
Stir in chilled butter-flour mixture. Flouring hands, knead dough very gently, punching about eight times. Using a floured rolling pin, roll out on a floured surface into a large rectangle (about 20 inches by 10 inches). Fold dough into thirds, wrap, and refrigerate for at least 1 1/2 hours or overnight (or freeze for 30 minutes).

Step 4
Take dough out of refrigerator. Using a floured rolling pin again, roll dough out on a floured surface into a rectangle as described in Step 3. Fold, wrap, and chill dough again, this time for at least 4 hours or overnight.

Step 5
Remove dough from refrigerator and divide into fourths by cutting the dough. Return three portions to the fridge. On a floured surface and using a floured rolling pin, roll out dough into a circle. Cut like pizza then roll up slices into crescent shapes. Repeat rolling, cutting, and shaping with the other portions of croissant dough. Place on greased baking sheets, points down, curving ends. Cover and let rise till doubled (about 1 hour). Bake in a 375-degree oven for about 15 minutes.

Recipe can be doubled. Enjoy! Serve as dinner rolls, or use for great gourmet-style sandwiches.

*Tip: If you get busy after you make the dough, the dough can remain chilled in the fridge for up to a week at any stage!

See All My Recipes
Printer-Friendly Printer-Friendly

Comments Leave a Comment
| Subscribe to my feedSubscribe
Posted by Suzanne McMinn on December 16, 2007  

More posts you might enjoy:


Comments

9 Responses
RSS feed for comments on this post | TrackBack this post

  1. 6-6
    6:31
    pm

    The croissants turned out wonderfully! I couldn’t help but eat one…ok two…right after they got out of the oven!!!
    I will never go back to store bought croissants!
    Thanks for sharing!

  2. 11-6
    6:38
    pm

    I just discovered this website … have wanted to try the crossiants for a while and but it always looked way to involved. This one looks pretty simple ….. I’ll let you know how they come out …. GREAT website … thanks!

  3. 11-13
    11:45
    pm

    I like to cook…my wife likes to eat soo Im giving this one a try this week. Looks easy enough. Can you tell me how much aprox. this yeilds?

    Thanks,

    Dan

  4. 11-14
    8:27
    am

    Hi, Dan! Each fourth of the dough makes about a dozen croissants.

  5. 7-30
    1:27
    am

    hi. thanks for the great recipes, cant wait to try them out!! quick w

  6. 7-30
    1:30
    am

    sorry, the last message cut me off. my question was when you say wrap dough, what do you use? thanks so much!!

  7. 7-30
    4:39
    am

    I usually use plastic wrap to wrap dough.

  8. 2-26
    1:42
    am

    Can you use self rising flour on this or the french bread recipe? Thanks!

  9. 2-26
    7:20
    am

    Lisa, no, croissants are quite different from french bread. And you need to use regular all-purpose flour as this is a yeast-rising recipe.

Leave a Reply

Registration is not required to comment, but you may want to register here. (You can use this same username on the forum as well.) Already registered? Login here.

Want your own gravatar (image) by your comment here and on the forum? Sign up for a free account here.

8) :D :) :lol: :o :help: :shocked: :? :cry: :wave: :airkiss: :no: :yes: :bugeyed: ;) :hissyfit: :happyfeet: :devil: :pawprint: :ladybug: :clover: :moo: :turtle: :hug: :sun: :happyflower: :butterfly: :eating: :devil2: :pinkpig: :hungry: :happypuppy: :happybutterfly: :pirate: :pinkbunny: :shimmy: :smilerabbit: :purpleflower: :heart: :snuggle: :snoopy: :woof: :cowsleep: :chicken: :sheepjump: :sheep: :duck: :fairy: :dancingmonster: more »

Cooking Archives



The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....



Sign up for the
Chickens in the Road Newsletter




Today on Chickens in the Road


Join the Community in the Forum

Old Farmer\'s Almanac

March 2010
"Lamb-y, then whammy! Get some tickets to Miami! Snow is easing, but we're still freezing. It may be spring by the astronomer, but not by the thermometer. Mighty fine, then leonine."


Out My Window

Search This Blog


Calendar

December 2007
S M T W T F S
« Nov   Jan »
 1
2345678
9101112131415
16171819202122
23242526272829
3031  

I Love Your Comments

Rolling in Clover

"Cookies are good." Read my barnyard stories....

Entire Contents © Copyright 2004-2010 SuzanneMcMinn.com.
Text and photographs may not be published, broadcast, redistributed or aggregated without express permission. Thank you.