Easy Croissant Recipe: 4 Methods

Written by
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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Peggy Trowbridge Filippone
Updated 07/20/19
roissants on a Baking Tray
Marie-Louise Avery/Photodisc/Getty Images
Prep: 2 hrs 30 mins
Cook: 15 mins
Total: 2 hrs 45 mins

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.

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

  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.

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