Croissants are the ultimate buttery, flaky pastry, and while the traditional method takes hours (sometimes days), this quick version gives you all the delicious layers in a fraction of the time. Perfect for breakfast, brunch, or anytime you\u2019re craving something indulgent!<\/p>\n
4 cups all-purpose flour<\/p>\n<\/li>\n
\u00bd cup warm water<\/p>\n<\/li>\n
\u00bd cup warm milk<\/p>\n<\/li>\n
\u00bc cup sugar<\/p>\n<\/li>\n
2 \u00bc tsp active dry yeast (1 packet)<\/p>\n<\/li>\n
1 tsp salt<\/p>\n<\/li>\n
3 tbsp unsalted butter, softened<\/p>\n<\/li>\n
1 cup cold unsalted butter (for laminating)<\/p>\n<\/li>\n
1 egg (for egg wash<\/p>\n<\/li>\n<\/ul>\n
<\/p>\n
Step 1 \u2013 Activate the Yeast<\/strong><\/p>\n In a bowl, mix warm water, warm milk, sugar, and yeast.<\/p>\n<\/li>\n Let sit for 5\u201310 minutes until foamy.<\/p>\n<\/li>\n<\/ol>\n Step 2 \u2013 Make the Dough<\/strong><\/p>\n Add flour, salt, and softened butter to the yeast mixture.<\/p>\n<\/li>\n<\/ol>\n Mix until a dough forms, then knead 5\u20137 minutes until smooth.<\/p>\n<\/li>\n Cover and let rise for 1 hour, or until doubled in size.<\/p>\n<\/li>\n<\/ol>\n Step 3 \u2013 Prepare the Butter Block<\/strong><\/p>\n Place cold butter between two sheets of parchment paper.<\/p>\n<\/li>\n Pound and roll into a flat square (about 6\u00d76 inches).<\/p>\n<\/li>\n Refrigerate until firm but pliable.<\/p>\n<\/li>\n<\/ol>\n Step 4 \u2013 Laminate the Dough<\/strong><\/p>\n Roll out dough into a rectangle (about 12\u00d78 inches).<\/p>\n<\/li>\n Place butter block in the center and fold dough over it like an envelope.<\/p>\n<\/li>\n<\/ol>\n Roll out again, fold into thirds (like a letter), then chill for 20 minutes.<\/p>\n<\/li>\n Repeat rolling and folding 2 more times, chilling in between.<\/p>\n<\/li>\n<\/ol>\n Step 5 \u2013 Shape the Croissants<\/strong><\/p>\n Roll dough into a large rectangle (\u00bc inch thick).<\/p>\n<\/li>\n Cut into long triangles.<\/p>\n<\/li>\n Starting at the wide end, roll each triangle into a crescent shape.<\/p>\n<\/li>\n Place on a parchment-lined baking sheet.<\/p>\n<\/li>\n<\/ol>\n Step 6 \u2013 Final Rise & Bake<\/strong><\/p>\n Cover loosely and let croissants rise for 45 minutes.<\/p>\n<\/li>\n Brush with egg wash.<\/p>\n<\/li>\n Bake at 400\u00b0F (200\u00b0C) for 15\u201320 minutes, until golden and puffed.<\/p>\n<\/li>\n<\/ol>\n Keep butter cold during lamination to ensure flaky layers.<\/p>\n<\/li>\n Don\u2019t skip chilling between folds\u2014it prevents butter from melting into the dough.<\/p>\n<\/li>\n For extra shine, brush croissants twice with egg wash (before baking and halfway through).<\/p>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":" Croissants are the ultimate buttery, flaky pastry, and while the traditional method takes hours (sometimes days), this quick version gives…<\/p>\n","protected":false},"author":1,"featured_media":6105,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Classic Buttery Croissants (Quick Recipe) - Grandma Baking Recipes","description":"Croissants are the ultimate buttery, flaky pastry, and while the traditional method takes hours (sometimes days), this quick version gives you all the delicious"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6104","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/6104","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=6104"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/6104\/revisions"}],"predecessor-version":[{"id":6106,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/6104\/revisions\/6106"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/6105"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=6104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=6104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=6104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
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\ud83d\udca1 Tips for Perfect Croissants<\/h2>\n
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