Quick croissants

quick croissants

You may think that you already have a recipe for perfect croissants, but if you try this one I’m sure you will not regret. This quick croissants are delicious and they can be quickly prepared. You can fill them according to your taste…with jam, chocolate, ham and cheese…or they can be just plain croissants.

Ingredients for dough:

1kg (2 pounds) of flour

1 table spoon of salt

1 tea spoon of sugar

100ml of oil

700ml of milk

Other ingredients:

250 g cold of unsalted butter

1 egg


250g softened butter for filling


Take the yeast and melt it in 100ml of milk in which you previously added one tea spoon of sugar. Put it away and leave the yeast to swell. Meanwhile mix up flour and salt manually. Add swollen yeast, oil and 600ml of warm milk. Mix it for 5 minutes with electrical mixer and then continue to knead the dough with your hands until it becomes a smooth paste. Put it away, cover with cloth and leave it for 30 minutes to double in size. After 30 minutes put the dough to the floured board. Stretch all the dough to obtain a huge rectangle of dough and grate frozen butter over the entire rectangle.

quick croissants

Twist the dough into a roll and cut into five equal parts.

quick croissants

Every part od dough stretch in length. Cut the stretched dough in zigzag pattern to get triangles and fill each triangle with little bit of softened butter.

quick croissants

Put croissants in greased baking sheet. Brush each croissant with beaten egg and sprinkle with sesame.

quick croissants

Bake in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) until croissants get a nice brown crust. Serve warm and enjoy.

quick croissants

Bon appetit!

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5 Responses to “Quick croissants”

  1. Mike regan June 19, 2015 at 7:54 pm #

    How much yeast?

    • Carolina Westwood July 15, 2015 at 9:18 am #

      You need 1 envelope (1/4 oz or 7g) of dry yeast or 1.35 oz (40g) of natural yeast!

  2. Kelly June 19, 2015 at 10:07 pm #

    Is this made with natural yeast (sourdough?) or dry yeast granules? Quantity helpful too. These look amazing! 🙂

    • Carolina Westwood July 15, 2015 at 9:18 am #

      You can use both dry yeast or natural yeast! I personally prefer natural yeast 😉 You need 1 envelope (1/4 oz or 7g) of dry yeast or 1.35 oz (40g) of natural yeast!

  3. LAURA CARCELEN March 29, 2016 at 1:14 pm #

    Thanks a lot! I will try to make them next weekend!

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