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Croissants You Can Make in a Hurry

Although these flaky croissants must rise overnight in the refrigerator there is only 45 minutes of actual prep time. Who doesn't love fresh croissants for breakfast? This recipe is a simplified croissant recipe and, by following the tips in the blog post, a novice baker can easily make those oh-so-impressive croissants.
Prep Time 45 minutes
Cook Time 20 minutes
Servings 12 large croissants
Author Marye Audet-White


Butter Mixture

  • 1 1/2 cups unsalted butter , room temperature
  • 1/4 cup flour


  • 2 packages active dry yeast
  • 1 tablespoon sugar
  • 1 cup warm (110F) water
  • 1 egg , room temperature
  • 3 1/3 cup bread flour
  • 1/2 teaspoon salt



  • Cut the flour into the butter until it is well mixed.
  • Shape the butter mixture into a 1/4 inch thick rectangle on a sheet of waxed paper.
  • Cover with waxed paper and chill while preparing the dough.


  • Place the yeast and sugar in a bowl.
  • Add the water and stir until well mixed.
  • Set aside for five minutes and let foam.
  • Beat in the egg.
  • With the mixer running add the flour, a little at a time, until the dough pullss away rom he sides of the bowl.
  • Knead for 5 minutes by mixer or 10 by hand.

Here's the weird part..but trust me

  • Throw the ball of dough down onto a counter from 20 inches up. Repeat about 50 times, reforming the ball as necessary.
  • The last time you throw it down watch carefully - it will expand and contract. That means it's ready.
  • Roll the dough out on a lightly floured board into a 15x17 inch rectangle.
  • Keep the counter floured.
  • Place the chilled butter in the middle of the rectangle.
  • Begin folding the dough with the short end nearest you. Fold to the center.
  • Bring the opposite end over the center.
  • Now fold the sides over the center.
  • Turn the dough over so the folds are underneath.
  • Using a gentle rocking motion to roll dough. Do not roll over the edges.
  • Fold the dough as before.
  • Turn it over.
  • Give it a half turn.
  • Roll out as before.
  • Repeat twice.
  • If the butter starts to ooze out put it in the fridge for a few minutes.
  • After you've rolled it out the last time cover and chill it for 45 minutes.
  • Cut 2 even triangles from the dough.
  • Wet each tip with a little water.
  • Roll up from the wide end to the tip and form into a crescent.
  • Place on cookie sheet.
  • Brush with melted butter.
  • Cover with plastic wrap and let rise in the refrigerator overnight. If you are in a hurry and your kitchen is relatively cool you can let them rise about 30 minutes on the counter.
  • Next day bake at 400F for 15 to 20 minutes.
  • Serve warm.