Quick Butter Croissants Recipe - Allrecipes.com
Quick Butter Croissants Recipe
  • READY IN 7+ hrs

Quick Butter Croissants

Recipe by  

"Despite the title, this recipe takes several hour to prepare. Luckily, these fresh flaky croissants will be worth the wait!"

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Ingredients Edit and Save

Original recipe makes 32 criossants Change Servings
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  • PREP

    30 mins
  • COOK

    35 mins
  • READY IN

    7 hrs 5 mins

Directions

  1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in milk, salt, sugar, 1 egg, 1 cup flour and melted butter. Beat to make a smooth batter; set aside.
  2. In a large bowl, cut the one cup firm butter into remaining four cups flour until butter particles are the size of dried kidney beans. Pour the yeast batter over this and carefully turn the mixture over with a spatula to blend, just until all flour is moistened. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours or up to four days.
  3. Turn dough out onto a floured surface; press into compact balls and knead about 6 turns to release air bubbles. Divide dough into four equal parts. Shape one at a time. Refrigerate the remaining dough.
  4. Roll one part of the dough on a floured board into a circle 17 inches in diameter. With a sharp knife or pizza cutter, cut the circle into eight equal pie-shaped wedges. Roll the wedges loosely toward the point. Shape each roll into a crescent and place on an ungreased baking sheet. Allow 1 1/2 inches space between each roll.
  5. Cover and let rise at room temperature until almost doubled in size. Approximately 2 hours. Meanwhile, preheat oven to 325 degrees F (165 degrees C).
  6. Brush croissants with beaten egg. Bake in preheated oven for 35 minutes, until golden.
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Reviews More Reviews

Most Helpful Positive Review
Aug 03, 2009

I suggest using this dough as a base for cheese danish. I use 8oz.cream cheese, 1/4 c.sugar, 4 Tb.cornstarch & 1 egg for the cheese filling. Just combine the ingredients, roll out the dough, fill the center. cut one inch strips on each side then fold. Let it rise for 2 to 2-1/2 hours before baking. For added flavour you may top the cheese filling with any kind of fruit jam.

 
Most Helpful Critical Review
Oct 15, 2003

While delicious, these aren't really croissants. They're missing those lovely layers that make croissants what they are! It hasn't stopped the children and I from eating an embarrassing amount of them, and I know they'll be popular with guests... it's just that I was looking for a shortcut to the authentic thing. I'll keep looking, but then again maybe there isn't one!

 

28 Ratings

Oct 15, 2003

I really enjoyed making these croissants. I did not refrigerate them for four hours as I did not have so much time. I stuck them in the deep-freezer for 30 mins and they taste and look perfect. A sure recipe I will share with my friends

 
Feb 19, 2009

I've used this recipe for years, especially for holiday meals. My family loves them. I would never attempt to make croissants the real way, with all the folding of the pastry, but this recipe gives good results with much less work. If you want authentic croissants, then I think you have to make them the 'authentic' way, so don't make these and complain that they aren't authentic.

 
Mar 18, 2009

This recipe is excellent! So light and fluffy. Not as fluffy as the tradition croissant... but I haven't been able to master that yet. It really does have the taste and feel of a croissant though, so that satisfies me! I only baked 8 croissants and am freezing the rest so I can have them freshly baked when I feel like it. Just freeze them in their croissant shape and then on the day you want to bake them take them out a couple of hours ahead of time to thaw and rise. Also, beat 1 Tbsp of water with the egg before brushing it on... it makes a better glaze.

 
May 12, 2003

I'm sure the author had good intentions, but this recipe was not great. The instructions were vague and therefore my croissants turned out to be more like hotdog buns than nice flaky pastries.

 
Aug 27, 2010

Being a croissant junky, though a good dough, this is more like a canned crescent roll. This dough is wonderful and versatile though. I made strombolies with it and the butter and garlic over the top made it scrumptious. I made sweet rolls and just plain old bread with dinner rolls. Great dough, but if you were expecting the butter croissant you get at your local pastry shop or coffee cafe, this is not it.

 
Jun 12, 2008

I have never in my life made any kind of pastry so to start off with croissants was a challenge for me. These turned out to be INCREDIBLE. My family and myself were extremely impressed with these and I plan on making them again very soon. Someone said that the instructions were vague but it all worked out very well for me!

 

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Nutrition

  • Calories
  • 312 kcal
  • 16%
  • Carbohydrates
  • 35.4 g
  • 11%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 342 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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