Quick Butter Croissants

    7 hours 25 mins

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

    36 people made this

    Serves: 16 

    • 1 (8g) package active dry yeast
    • 1 cup (250ml) warm water 45 degrees C (110 degrees F)
    • 3/4 cup (190ml) evaporated milk (carnation)
    • 1 1/2 teaspoons salt
    • 1/3 cup (75g) caster sugar
    • 1 egg
    • 5 cups (625g) plain flour, divided
    • 1/4 cup (60g) butter, melted
    • 1 cup (230g) butter, chilled and diced
    • 1 egg, beaten

    Prep:50min  ›  Cook:35min  ›  Extra time:6hr proofing  ›  Ready in:7hr25min 

    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 45cm 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 tray. Allow 4cm space between each roll.
    5. Cover and let rise at room temperature until almost doubled in size. Approximately 2 hours. Meanwhile, preheat oven to 165 degrees C (325 degrees F).
    6. Brush croissants with beaten egg. Bake in preheated oven for 35 minutes, until golden.

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    Reviews in English (28)


    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!  -  26 Apr 2002  (Review from Allrecipes US | Canada)


    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.  -  02 Aug 2009  (Review from Allrecipes US | Canada)


    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  -  14 Jun 2001  (Review from Allrecipes US | Canada)