Baked Croissants

Looking for easy breakfast and regular pastry snack? Give your breakfast French-inspired touch with this deliciously simple baked croissant recipe. Make your very own homemade croissants, and using pre-made croissant dough makes it super easyThe flaky, buttery pastry is perfect when baked to crisp!  


  • All-purpose flour (desired quantity)
  • Instant yeast
  • Milk
  • Sugar
  • Salt
  • Butter
  • Egg
  • Heavy cream


  • Baking sheet
  • Parchment
  • Baking brush
  • Mixer *optional

Tip: Check YouTube videos on how to laminate and shape croissant dough properly. Also check google on how to use leftover croissants to make Almond Croissants.


  1. In a big bowl, combine all ingredients except butter, salt and sugar. Mix until combined. Dough will be very moist. Scoop into a buttered bowl and allow to rise for about 30 minutes. Once the mixture has bubbled, and the yeast is alive, add more flour, sugar, and salt. Stir until combined, dough will be sticky. Refrigerate for few hours, or overnight.
  2. Once dough has rested in the refrigerator for a few hours, prepare the slab of butter. Using cold butter, align them on a sheet of plastic wrap to form a square. Beat them a few times and roll into an extended square. Cover with another sheet of parchment paper and use a rolling pin to bang the pieces into a uniform slab – laminate and shape dough properly. Uncover and cut edges as needed, placing scraps back onto the top. Bang, cut, roll, and measure until you get an even inch square of butter for rolling out every dough. while you roll out the dough. Refrigerate dough overnight. **Check YouTube videos on how to laminate and shape croissant dough properly**
  3. Remove cold dough from refrigerator. Line baking sheets with parchment paper.
  4. Divide dough in half, refrigerating half while you roll out the other half to a sizable rectangle. Cut into triangles and tightly roll up from the wide base edge. Placing apart with enough space on baking sheets.
  5. Preheat oven to 375F. Prepare egg wash by beating egg and cream to make wash. Lightly brush over each croissant. Allow to rise 1-3 hours or until puffed a bit. Bake for about 25-35 minutes – rotate the pan midway if necessary. Bake until croissants will turn a golden brown and you will see the flakey layers when done. Allow to cool on a wire rack completely before serving. Enjoy!

Leftover croissants may be frozen and reheated for 8 min. However, leftover croissants are best used to make Almond croissants and chocolate croissants.

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