Croissant Recipe - How to Make Croissants Video
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Video:Croissant Recipe

with Rachel Edelman

Whether you're planning a special breakfast or are craving a buttery treat, these croissants are quick and easy to whip up.See Transcript

Transcript:Croissant Recipe

Hi, I'm Rachel Edelman for Food. Today I'm going to show you how to make croissants from scratch. This recipe is from Red Star Yeast.

Ingredients for Croissants

For this recipe, you will need:
  • 1/2 cup water
  • 1/3 cup evaporated milk
  • 3 tablespoons butter, room temperature
  • 2 eggs, one at room temperature
  • 1 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 3 cups bread flour
  • 2 1/4 teaspoons active dry yeast

Mix the Croissant Ingredients

In one bowl, combine the yeast, salt, sugar, and 1 cup of flour. Set aside.

In another bowl, mix the water and milk. Warm up the mixture on the stove or in the microwave until it is between 120 and 130 degrees.

Make the Dough

I'm going to use my stand mixer to make the dough. In a mixing bowl, first combine the dry mixture, then the milk and water mixture, and then the butter.

Now I'm going to attach the beater. Beat for about four minutes on medium speed. Next, add 1 egg and beat for another minute.

Knead the Dough

Then, switch the beaters to a dough hook attachment. Gradually add the remaining flour, and knead for five to seven minutes, until the dough is smooth and elastic.

Grease and Refrigerate the Dough

While the dough is kneading, lightly oil a bowl a mixing bowl. Remove the dough hook, and place the dough in the bowl. Rotate the dough so the top is also greased.

Cover and refrigerate the dough for two hours. Most croissant recipes call for a lot of folding and refrigerating, sometimes totaling 12 hours or more.

Since this recipe takes less time, the croissants will look a little like crescent rolls. But they'll still taste like croissants.

Divide and Cut the Dough

After the dough has rested, lightly flour a rolling surface and rolling pin. Put down the dough and knead about six times to release all the air bubbles.

Then, divide it into three parts. Roll each part into a 14-inch circle. With a sharp knife or pizza cutter, cut the circle into eight pie-shaped wedges.

Shape the Croissants

Now, roll each wedge, starting with wide part and rolling towards the point. Place them on a paper-lined sheet, with the point side facing down. Then, curve them into a crescent shape.

Preheat the oven to 350 degrees. Let the shaped croissants rise for another 15 minutes while the oven reheats.

Bake the Croissants

The last step is to combine a slightly beaten egg and 1 tablespoon of water. Brush the croissants with the egg mixture; this will give them a nice golden color.

Bake for 15 to 18 minutes. When they are golden brown, remove the croissants from the sheets and place them on a wire rack to cool. Serve with butter or jam, and enjoy.

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