Delicious Croissants
Submitted by christol
Bread machine croissants made easy with machine-mixed dough, then hand-laminated with butter for authentic flaky layers and crescent shape in less time.
YIELD
16 servingsPREP
40 minCOOK
1 hrsREADY
3 hrsThe bread machine handles the hard part (kneading that elastic dough), leaving you free to focus on the fun: folding butter into layers that puff into those iconic honeycomb pockets.
It’s croissant-making for mortals.
You still get the flaky, buttery payoff without the arm workout.
Kitchen Tips
- Chill the dough thoroughly between folds or the butter melts and layers disappear
- A marble surface stays coolest for rolling out laminated dough
- Freeze unbaked shaped croissants and bake fresh whenever you want that bakery moment
Ingredients
Directions
Place first 5 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder.
SELECT: BASIC DOUGH MODE.
Press start.
Place dough in greased bowl. Cover.
Rest the dough in fridge for 30 minutes.
Roll 5 oz of chilled butter between two sheets of waxed paper into a 8 x 7 inch rectangle. Place back in the refrigerator.
Chill at least 1 hour. Roll out the dough on a lightly floured surface into a 10×10½ inches rectangle.
Place the rolled out butter over two-thirds of the dough. Fold the third without butter over the center third. Fold the remaining third on top.
Seal edges. Rest the dough in the refrigerator for 20 to 30 minutes.
Fold into thirds.
Wrap and place into refrigerator for 20 to 30 minutes.
Fold and roll twice more. Wrap and chill after each rolling.
After the final folding, chill several hours or overnight.
Cut dough crosswise into thirds. Cut each third in thirds. cut each diagonally to form two triangles.
Roll up each triangle loosely, starting from the side oposite the point. Curve ends. Place seam side down on a greased baking pan.
Bake in 375℉ (190℃). oven for 10 to 15 minutes or until golden brown.
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