Breads (Yeast) - Buns/Rolls
Easy Croissant Recipe
March 15, 2024
| Recipe by Bake with Paws
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I have always wanted to make Croissants for my family. However, the long process of laminations and foldings made me hesitant. I am glad that in recent years, there are a few Easy Croissant recipes online that do not required foldings but still yields a good result.
I did some study and trials with this recipe. I am quite satisfied with the result. Of course the crumb is not the ideal honey comb but I still managed to get buttery, flaky and delicious croissants that the family has been enjoying.
I retarded the dough overnight in the fridge to get a more flavourful aroma. You do not need to follow this if you want a same day bake.
How to store croissants?
Allow the croissants to cool completely and transfer into an airtight container or zip bag. Store either in the fridge for about a week or freezer for longer period. Just thaw your frozen croissants at room temperature for about an hour before heating up. Reheat the croissant at preheated oven (200C) for about 3 - 4 minutes.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
Quick and Easiest Way To Make Croissants At Home (Without Folding)
Yields: 12 Croissants
INGREDIENTS:
Main Dough:
350g bread flour (I used Japan high gluten flour, around 12% protein)
4.8g instant yeast
25g caster or brown sugar
6g salt
1 egg (about 50g+ without shell)
90g full cream milk, cold
70g water
25g butter, room temperature
Layering/Filling:
195g unsalted butter, soften
Egg Wash :
1 egg yolk + 2 Tbsp milk, whisked
Utensil:
2 Baking Trays
METHOD:
- Kneading The Dough (Day 1):
- Put all ingredients (except butter) into a bowl of stand mixer.
- Slightly combine the mixture by hand with the hook attachment before turning on the machine so that the flour will not splash out.
- Knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 8 - 10 minutes or until the dough come together and elastic. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- 1st Proofing/Resting (Day 1):
- Cover the bowl and transfer dough to the fridge to retard overnight for about 8 – 12 hours. I retarded in the fridge for 12 hours. The benefit of long retarding in the fridge will add more flavour to the bread and also allowing you to bake the croissant at a later time.
- You may also do the same day bake - Let the dough rise in a warm place for 30 minutes until rise about 50% increase in size. But, the result is not as good as long retard in the fridge. I usually left the dough in the same mixing bowl and cover with cling film.
- Preparing Butter For Layering (Day 2):
- Cut the butter into cubes. Leave it out on the counter for 1 hour or until the butter soften and spreadable.
- Dividing The Dough:
- Remove from the fridge. Let the dough rest for 30 minutes on the counter.
- Transfer the dough to a clean floured surface then divide into 12 equal portions (about 52g each). Please use a kitchen scale if you want to be exact.
- Form each portion to a ball. Rest for 10 minutes.
- Roll each ball into a big circle about 19-20 cm (8") diameter. Finish all the dough.
- Layering & Assembling:
- Layering the dough sheets on a tray or board that lined with cling film. So that, it will be easier for you to transfer in and out from the freezer.
- Divide the soften butter into 11 portions, about 17.5g each.
- Place a dough sheet on the tray or board. Brush off excess flour if any.
- Spread the butter on it, cover with another dough sheet and spread another layer of butter. Continue the process until finish. The last layer is unbutter.
- Wrap with cling film and transfer to the freezer for about 25 minutes. Not longer than that.
- Shaping The Croissants:
- Remove from the freezer and transfer to floured surface. Gently roll out the stack of the dough into about 39-40 cm (15.75") diameter. Please do not press or push on the dough too hard during rolling. This might push the butter out from the dough.
- Using pizza cutter or sharp knife, cut the dough into 12 equal triangles.
- Roll each triangles sheet starting from the wide base until the pointed end. Hide the pointed end at the bottom, To get a crescent shape, gently bend the croissant.
- Place the croissants on the tray. Leave enough space between the croissants to expand.
- Final Proofing :
- Cover with cling film and let the croissants proof in room temperature (27 - 28C) for about 60 - 75 minutes until doubled in size.
- Lightly press the side of the proved dough with your finger, if the indentation slowly bounces back and leave a small indentation, it is ready to bake.
- If your kitchen is too warm and the temperature is higher than 28C, please transfer to cooler area to prevent the butter from melting.
- Baking:
- Adjust the rack to 2nd lower from the bottom. Preheat oven at 200C for 15 minutes.
- Brush with egg wash.
- Bake at preheated oven for 5 minutes then lower the temperature to 180C and continue bake for another 8 - 10 minutes or until golden brown.
- Remove the croissants from oven and let them cool on the rack.
Preparing Butter For Layering
Preparing The Dough
Shaping The Croissants
Easy Croissant Recipe
Yield:
12
Prep time: 1 H & 30 MCook time: 15 MinInactive time: 13 H & 40 MTotal time: 15 H & 25 M
I have always wanted to make Croissants for my family. However, the long process of laminations and foldings made me hesitant. I am glad that in recent years, there are a few Easy Croissant recipes online that do not required foldings but still yields a good result.
I did some study and trials with this recipe. I am quite satisfied with the result. Of course the crumb is not the ideal honey comb but I still managed to get buttery, flaky and delicious croissants that the family has been enjoying.
I retarded the dough overnight in the fridge to get a more flavourful aroma. You do not need to follow this if you want a same day bake.
Ingredients
MAIN DOUGH:
LAYERING/FILLING
EGG WASH:
UTENSIL:
Instructions
KNEADING THE DOUGH (DAY 1)
- Put all ingredients (except butter) into a bowl of stand mixer.
- Slightly combine the mixture by hand with the hook attachment before turning on the machine so that the flour will not splash out.
- Knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 8 - 10 minutes or until the dough come together. But, the dough is not very silky and smooth. You also do not need to achieve window pane stage because the long overnight retard in the fridge will allow adequate gluten development. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
1ST PROOFING/RESTING (DAY 1)
- Cover the bowl and transfer dough to the fridge to retard overnight for about 8 – 12 hours. I retarded in the fridge for 12 hours. The benefit of long retarding in the fridge will add more flavour to the bread and also allowing you to bake the croissant at a later time.
- You may also do the same day bake - Let the dough rise in a warm place for 30 minutes until rise about 50% increase in size. But, the result is not as good as long retard in the fridge. I usually left the dough in the same mixing bowl and cover with cling film.
PREPARING BUTTER FOR LAYERING (DAY 2)
- Cut the butter into cubes. Leave it out on the counter for 1 hour or until the butter soften and spreadable.
DIVIDING THE DOUGH
- Remove from the fridge. Let the dough rest for 30 minutes on the counter.
- Transfer the dough to a clean floured surface then divide into 12 equal portions (about 52g each). Please use a kitchen scale if you want to be exact.
- Form each portion to a ball. Rest for 10 minutes.
- Roll each ball into a big circle about 19-20 cm (8") diameter. Finish all the dough.
LAYERING & ASSEMBLING
- Shaping (Layering):
- Layering the dough sheets on a tray or board that lined with cling film. So that, it will be easier for you to transfer in and out from the freezer.
- Divide the soften butter into 11 portions, about 17.5g each.
- Spread the butter on a dough sheet, cover with another dough sheet and spread another layer of butter. Continue the process until finish. The last layer is unbutter.
- Wrap with cling film and transfer to the freezer for about 25 minutes. Not longer than that.
SHAPING THE CROISSANTS
- Remove from the freezer and transfer to floured surface. Gently roll out the stack of the dough into about 40 cm (15.75") diameter. Please do not press or push on the dough during rolling. This might push the butter out from the dough.
- Using pizza cutter or sharp knife, cut the dough into 12 equal triangles.
- Roll each triangles sheet starting from the wide base until the pointed end. Hide the pointed end at the bottom, To get a crescent shape, gently bend the croissant.
- Place the croissants on the tray. Leave enough space between the croissants to expand.
FINAL PROOFING
- Cover with cling film and let the croissants proof in room temperature (27 - 28C) for about 60 - 75 minutes until doubled in size.
- Lightly press the side of the proved dough with your finger, if the indentation slowly bounces back and leave a small indentation, it is ready to bake.
- If your kitchen is too warm and the temperature is higher than 28C, please transfer to cooler area to prevent the butter from melting.
BAKING
- Adjust the rack to 2nd lower from the bottom. Preheat oven at 200C for 15 minutes.
- Brush with egg wash.
- Bake at preheated oven for 5 minutes then lower the temperature to 180C and continue bake for another 8 - 10 minutes or until golden brown.
- Remove the croissants from oven and let them cool on the rack.
Notes
TIPS
- Make sure the butter for layering need to be soft and spreadable.
- Gently roll out the stack of the dough, do not press or push on the dough during rolling. This might push the butter out from the dough.
KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
HYDRATION
The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.
BAKING TEMPERATURE & TIME
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Hi there. Thanks for this recipe. I tried once and it happens that butter came out during the last fermentation. Do you think it’s possible to have a second fridge fermentation? Thanks.
ReplyDeleteHi, thank you for your interest in this recipe. Please make sure the temperature is not higher than 28C during final proofing. You may want to proof at cooler area if your kitchen is quite warm.
DeleteCheers :)
Hi Yeanley. Another awesome recipe from you. Looks so good. Will try later and update you. Meanwhile I have a question regarding SSS (sweet stiff starter). Do u have a specific formula for the starter flour sugar and water ratio in your Sss? Hope u can enlighten.than you as always
ReplyDeleteHi Chloe, Thank you for your support always!
DeleteFor Sweet stiff starter, this is mine own formula. I didn't copy other bakers' fomula ya. You can play around with it and there is no hard and fast rule. Sorry, I am not very good in explaining. But, I will try.
Sweet Stiff Starter (SST):
60g sourdough starter (100% Hydration)
180g bread flour - calculate 3 times of sourdough starter used
75g water - This is 50% hydration SST, so the total water used is 105g. Then minus 30g water from sourdough starter.
30g sugar - calculate as 50% of the sourdough starter used
Total Flour is 210g
Total Water is 105g
I hope the above is clear.
Cheers :)
Thank you for coming back so soon. Yes u explained it very well and I got what u mean. Another important question I have is can u make open sourdough crumb loaf with a different hydration like 1/4/4 ? I am kind of confused when I see recipe with hydration that are not 1/1/1? Hope u can shed some light on this. Thanks again
ReplyDeleteOk. I got u. Thanks for your patience. So if I want to prep for sourdough s &f/coil fold(say on sat morning) I can feed the starter on Friday night using a ratio of 1/4/4 or 1/5/5. .(Overnight rise to either double or triple). I always have the misconception that I need to feed the starter at a ratio of 1/1/1 in order to do sourdough open crumbs. Hope u can help me with this clarification. Thanks so much. Will try to do your croissant this weekend and update u. Thanks so much.
ReplyDeleteMost welcome!
DeleteYou can either feed at higher ratio the night before or ratio 1:1:1 in the morning of baking. Please adjust accordingly to your schedule.
Some bakers mentioned ratio of 1:1:1 will yield stronger sourdough starter.
Please try both and see which one work better for you. For me, both also work for me.
Cheers :)
I got the whole picture now. Thank you for your kindness and patience for beginners like me. take care. Warmest. Chloe
ReplyDeleteYou are most welcome and welcome to Sourdough Baking :)
Delete