Quick & Easy Croissants

By The Petite Plantation - January 12, 2018

Although the title states "Quick & Easy", these croissants still take a half day but they are quicker than the classic and genuine 3 day fiasco to make real croissants, and they are still delicious! But seriously.. who has time these days to make real croissants? Certainly not this rustic minimalist!

Another fantastic quality of this recipe, is they are easily made in a KitchenAid mixer and only dirty one bowl, which saves the world by washing less dishes, and my sanity!

This recipe makes 32 croissants so instead of putting my family in a carb comma, I took two dozen of them after they were baked and froze them in a plastic bag for future dinners!

The original recipe can be found here, but we have simplified the ingredients and method and they came out amazing!

Quick & Easy Croissants


2 cups of warm milk
2 tbsp active dry yeast
1/4 cup sugar
2 tsp salt
1/2 cup soft salted butter
1 eggs
4 1/2 cups flour


In your mixer, combine warm milk, yeast, sugar, butter, egg and 2 cups of flour and mix on low with a dough hook until the flour is wet. Add the remaining 2 1/2 cups of flour for 2 minutes on medium speed. Dough should be soft and not sticky ( you may add another 1/4 cup of flour if dough is really sticky). Pull dough from sides of bowl and oil the bowl on the sides and lightly on the top of the ball of dough. Place in a warm spot and let rise until it has doubled in size.

Divide dough in half and place half on a lightly floured surface. Roll into a circle about 1/4 inch thick and cut into 16 pieces like a pizza. Starting at the outside, roll each triangle onto itself and place on a parchment paper lined baking sheet. Repeat for the second ball of dough.

Bake at 375F for 15 to 18 minutes or until golden brown on the top!

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