Easy Croissant Recipe: 4 Methods

By Peggy Trowbridge Filippone

Updated 11/20/17

roissants on a Baking Tray
Marie-Louise Avery/Photodisc/Getty Images
Ratings (12)
  • Total: 2 hrs 45 mins
  • Prep: 2 hrs 30 mins
  • Cook: 15 mins
  • Yield: 24 croissants

When you hear the word "croissant," you think about Paris cafes and bistros and strong, rich French coffee -- a true continental breakfast. The name comes from the French word for "crescent," the shape of these goodies.

Make these easy croissants in a bread machine or food processor or with a mixer. Plan ahead to allow time for ​the yeast bread to rise.

This recipe is courtesy of Red Star Yeast.

Ingredients

  • 1/2 cup water
  • 1/3 cup evaporated milk
  • 3 tablespoons butter (room temperature)
  • 1 egg (room temperature)
  • 1 1/2 teaspoons salt
  • 3 tablespoons sugar
  • 3 cups bread flour
  • 2 1/4 teaspoons Red Star® Active Dry Yeast
  • For Egg Wash:
  • 1 egg (beaten)
  • 1 tablespoon water

Steps to Make It

Bread Machine Method

Have liquid ingredients at 80 F and all others at room temperature.

Place the ingredients in the pan in the order specified in your owner's manual.

Select dough/manual cycle. Do not use the delay timer.

At the end of the last kneading cycle, press "Stop/Clear," remove the dough and proceed with rising, shaping and baking instructions.

Check the dough consistency after 5 minutes of kneading and make adjustments if necessary.

Hand-Held Mixer Method

Combine the water and milk; heat to 120 to 130  F.

Combine the salt, sugar, 1 cup flour and yeast.

Combine liquid ingredients, butter and dry ingredients in a mixing bowl on low speed.

Beat 2 to 3 minutes on medium speed.

Add the egg and beat 1 minute.

By hand, stir in enough remaining flour to make a firm dough.

Knead on a floured surface 5 to 7 minutes or until smooth and elastic.

Use additional flour if necessary.

Stand Mixer Method

Combine the water and milk; heat to 120 to 130  F.

Combine the salt, sugar, 1 cup flour and yeast.

Combine liquid ingredients, butter and dry mixture in a mixing bowl with paddle or beaters for 4 minutes on medium speed.

Add the egg and beat 1 minute.

Gradually add the remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method

Combine the salt, sugar, flour and yeast in processing bowl with a steel blade.

While the motor is running, add the liquid ingredients, butter, and egg.

Process until mixed.

Continue processing, adding remaining flour until the dough forms a ball.

Rising, Shaping and Baking

Place the dough in a lightly oiled bowl and turn to grease the top.

Cover and refrigerate the dough for 2 hours.

Place the dough on floured surface and knead about 6 times to release air bubbles.

Divide the dough into 3 parts.

Roll each part into a 14-inch circle.

With a sharp knife, cut into 8 pie-shaped wedges.

Starting with the wide edge, roll each wedge toward the point.

Place rolled wedges on ungreased cookie sheets, point side down, and curve into crescent shape.

Cover and let rise until an indentation remains after touching.

Combine 1 slightly beaten egg and 1 tablespoon water and brush the croissants with egg mixture.

Bake in preheated 350 F oven 15 to 18 minutes or until golden brown.

Remove from cookie sheets and cool.