Easy Croissant Recipe: 4 Methods

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 05/24/21
roissants on a Baking Tray
Marie-Louise Avery/Photodisc/Getty Images
Prep: 2 hrs 30 mins
Cook: 15 mins
Total: 2 hrs 45 mins
Nutrition Facts (per serving)
2015 Calories
35g Fat
349g Carbs
71g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Amount per serving
Calories 2015
% Daily Value*
Total Fat 35g 45%
Saturated Fat 15g 76%
Cholesterol 427mg 142%
Sodium 3423mg 149%
Total Carbohydrate 349g 127%
Dietary Fiber 12g 44%
Total Sugars 48g
Protein 71g
Vitamin C 2mg 8%
Calcium 347mg 27%
Iron 6mg 33%
Potassium 892mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When you hear the word "croissant," you think about French breakfast at 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.

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Ingredients

  • 1/2 cup water

  • 1/3 cup evaporated milk

  • 3 tablespoons unsalted butter, room temperature

  • 1 1/2 teaspoons salt

  • 3 tablespoons sugar

  • 3 cups bread flour

  • 2 1/4 teaspoons dry yeast

  • 1 large egg

For Egg Wash:

  • 1 large egg, beaten

  • 1 tablespoon water

Steps to Make It

Bread Machine Method

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

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

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

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

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

Hand-Held Mixer Method

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

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

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

  4. Beat 2 to 3 minutes on medium speed.

  5. Add the egg and beat 1 minute.

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

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

  8. Use additional flour if necessary.

Stand Mixer Method

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

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

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

  4. Add the egg and beat 1 minute.

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

Food Processor Method

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

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

  3. Process until mixed.

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

Rising, Shaping and Baking

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

  2. Cover and refrigerate the dough for 2 hours.

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

  4. Divide the dough into 3 parts.

  5. Roll each part into a 14-inch circle.

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

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

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

  9. Cover and let rise until an indentation remains after touching.

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

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

  12. Remove from cookie sheets and cool.