Quick Croissant Recipe

Let sit for 5 to 10 minutes for the yeast to dissolve. Preheat oven to 425 F.


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In your mixing bowl beat together the oil and eggs beat in the milk and cheese mixture and stir.

Quick croissant recipe. Crispy on the outside buttery flaky a perfect treat for breakfast or brunch. Instructions Warm your milk until it is body-temperature. Bake at 425 F for 10 minutes then turn the temperature down to 375 F and continue to bake for another 12 minutes until they turn golden brown.

Apply egg wash on each croissant. Put your flour and salt in a food processor fitted with a metal. Remove croissants from the oven and place on a wire rack to cool for at least 10 minutes.

Start adding the yeast and flour one cup at a time. Add the shredded cheeses to the milk-yogurt mixture and stir to incorporate. Switch the paddle attachment for a dough hook and gradually add the remaining flour a ¼.

These Quick Croissants are simply amazing. To make the croissant dough start by combining your water milk sugar and yeast in a medium bowl. Mix on medium speed for 4 minutes.

It really takes no more than 20 m. Add the sugar and yeast and whisk to combine. The mixture should start to bubble.

When the croissants are frozen place them in a Ziploc bag and place in the freezer again this step will avoid the croissants. Place the shaped croissants on a sheet and freeze for 40 minutes. In a microwave safe bowl combine together milk and yogurt to warm up about 60 seconds.

Let it stand until the yeast. Add the egg and mix until incorporated about another 1 minute.


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