Total Time
6hrs 45mins
Prep 20 mins
Cook 6 hrs 25 mins

Ingredients Nutrition

Directions

  1. Stir warm milk and sugar together.
  2. Add yeast. Let stand 10 minutes.
  3. Stir well.
  4. Add flour; beat well.
  5. Add milk, sugar and egg.
  6. Beat until smooth.
  7. Add butter; beat and set aside. In a large mixing bowl, place the 4 cups of flour and the chilled butter.
  8. Cut butter into flour until pieces are the size of beans (not too small). Pour the liquid batter into the flour mixture; stir until moistened.Cover the bowl with plastic wrap.
  9. Refrigerate for at least 4 hours or overnight. Remove from refrigerator.
  10. Press into a compact ball on a floured board and divide into 4 parts.
  11. Roll each into a circle 12" or 16".Cut each circle into 6 or 8 pie-shaped wedges.
  12. For each croissant roll a wedge towards the point.Shape into a crescent and place on ungreased baking sheet. Let rise at room temperature until doubled.(May take 2 hours or more). Brush each with egg beaten with cold water.
  13. Preheat oven to 400 F.
  14. Place croissants in oven.
  15. Lower temperature to 350 F and bake for 15 - 20 minutes until golden.
Most Helpful

These are quite tasty but not quite as light and fluffy as I thought they would be.But none the less there will be none thrown away!The salt was listed as an ingredient but omitted in the directions so I just added it in with step # 6. I'm looking forward to having these with some jam spread on them...mmmm.

LuuvBunny April 24, 2006

I was looking for a recipe that would produce the very light and fluffy croissants with lots of flaky layers - like in the grocery store bakery. They did not turn out like this, but they were still very delicious, more like a dinner roll/crescent roll than a croissant that I would have for breakfast. A comment about the recipe ingredients, it lists the 1.5 teaspoons salt, but it doesn\\\'t say where that should be added, I just threw it in there at some point.

75violets June 01, 2004

AMAZING! DELICIOUS! Very easy recipe! I got a little impatient waiting while the dough set in the fridge, and even more so while the croissants has to rise, but so worth the wait!!! After the first set in the oven I lowered the temperature to 350° to keep the bottoms from getting too dark. I made about two dozen and have 5 left, in the span of 4 hours and only 3 people. Very flakey in the middle, and they pull apart just the way croissants are supposed to. Next time I think I will roll in a little diced ham or turkey and some cheese, maybe swiss or cheddar. Great recipe with lost of potential adaptations. Thanks so much for sharing such a delicious and easy recipe.

Marhanda Parsons May 06, 2002