Let’s Make Croissants!

I apologize for taking so long to post this. I meant to post it a lot sooner, but life (namely winter and the grey sky that comes with it and makes me lose my motivation for doign anything) got in the way. But better late than never, right?

A word of warning: this recipe does require some advance planning. It takes a few days to make the dough. Don’t let that stave you off though! They are SUPER easy to make, and each step only takes a few minutes. It just means that if you want to eat croissants on Sunday, you need to start on Friday night (I’m experimenting with freezing the dough though, so if that works out I’ll let you know!). Also, if you have a stand mixer or food processor with a bread hook, I highly recommend that you use it. And if you want to flavor these at all, you can add a flavoring in with the original flour. I added orange zest to the batch I’m making this weekend.


1 c. plus 3 T. milk (I use skim since its what I have, and its fine)
2 tsp. yeast
2 1/4 c. plus 3 T. flour
2 T sugar
1 tsp salt
12 T. unsalted butter
1 egg yolk

Day 1 (Friday night);

1. Heat 1 cup milk to lukewarm. Dissolve the yeast in 1/4 cup of this milk. Stir in 2 T, and whisk until there are no lumps. Cover with plastic wrap and let sit for about 20 minutes.

2. Mix sugar and salt into 2 cups plus 2 T flour.

3. Add remaining 3/4 cup milk to milk/yeast/flour mixture, stirring at high speed. Reduce speed to medium, and gradually add flour mixture, until it forms a soft, sticky dough.

4. Cover with plastic wrap and refrigerate overnight.

Next morning:

1. Combine butter with 3 T. flour.

2. Roll dough into a rectangle, about 6×15. Spread the butter all over the top 1/3. Fold the dough into thirds (like a letter). Turn dough clockwise 1/4 turn. Roll and fold a second time.

3. Put dough on a baking pan, cover with plastic wrap, and refridgerate.


1. Roll dough out two more times 9this is what makes it flaky). Cover and refridgerate overnight.

Croissant Morning!:

1. About an hour before baking time, roll the dough into a circle. Cut into 12 triangles. Roll each triangle straigh un, starting with the wide end (don’t curl them into a croissant shape, they”ll do that on their own). Arrange on a baking sheet, and brush with 2 T milk. Let stand at room temp for about a half hour, until doubled.

2. Heat oven to 400. Mix egg yolk with 1 T milk, and brush over croissants. Bake for 15 to 20 minutes.

3. Enjoy!!

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2 Comments on “Let’s Make Croissants!”

  1. Rana Says:

    Whee! And now I know what to do with my nights till Christmas. I’m both boyfriend-less and dog-less till sometime next week and I’m not headed home until Christmas Eve afternoon.


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