croissant recipe- no folding

1.FOR THE EGG WASH 1 medium egg, beaten

2.INSTRUCTIONS Prepare all the ingredients It's important to have all your ingredients ready to work with. For example, you will need to take your butter out of the fridge well in advance of starting the recipe to allow it to come up to room temperature.

3.Activate the yeast In a medium, microwave-safe bowl or glass measuring cup, microwave the milk until lukewarm, about 30 to 40 seconds (don't let it get hot). Whisk the egg into the milk and add the yeast . Allow this mixture to sit for 5 minutes.

4.Make the dough To a stand mixer with a dough hook attachment, add the flour, sugar, and salt. Add the milk/egg mixture and mix on a slow speed for 2 minutes, then on a medium speed for another 3 minutes. With the mixer running, add the 2 tablespoons of butter. Continue mixing for 5 minutes more.

5.Allow the dough to rest Put the dough in a greased bowl and cover with a damp towel or plastic wrap. Allow to rest at room temperature for 30 minutes. (Don't leave it longer than this.)

6.Divide the dough The croissant dough, divided into 12 equal portions. The croissant dough divided into 12 portions and rolled into balls.

7.Divide the dough into 12 equal portions and roll into balls. Lightly flour the dough balls and your work surface. Using a rolling pin, roll out the dough balls into circles about 7 inches (18cm) in diameter. (See photos above in the section “Step-by-step photos“.)

8.(Hack: If you have a tortilla press, you can use that to make this step of preparing the circles of dough even easier and faster.)

9.Layer the dough Laminating the croissant dough Spreading butter on the layers of dough.

10.Divide the 2 sticks of room-temperature butter into 11 equal portions (about 20 grams per portion). The butter needs to be super soft and spreadable, so whip it if it's not soft enough. Smear the top surface of all but one of the dough circles with the portions of butter, and layer the buttered circles of dough on top of each other. It's best to assemble the layers on a baking tray or cutting board to make it easy to transfer the stack to the freezer later.

11.Layering the croissant dough Assembling the layers of croissant dough.

12.Use the unbuttered circle as the top layer. Do your best to keep the circles evenly sized, but don't worry if they're a bit uneven. Gently press the stack of disks together using a rolling pin. Cover the stack with plastic wrap and put in the freezer for 30 minutes-don't leave it longer than this.

13.Prepare the baking sheet Line a baking sheet with parchment paper.

14.Prepare the croissants The stack of layers rolled out into a large circle The stack of layers, rolled out into a large circle (14 to 15 inches in diameter).

15.On a lightly floured work surface, roll out the stack of dough thinly into a large circle 14 to 15 inches (35-40cm) in diameter. Keep moving the dough around so it doesn't stick to your work surface. If the dough starts to stick, dust with a little more flour. Try to make the circle as evenly shaped as possible.

16.The large circle of dough cut into 12 equal segments. Each segment will form one croissant.

17.Using a sharp knife, cut the circle into quarters, and then cut each quarter into 3 equal "triangles," creating 12 equal triangles of dough in total. Each triangle of dough will form one croissant.

18.Roll up the croissants

19.Rolling up the croissants.

20.Starting at the wide base of the triangle, roll each croissant up tightly, all the way until you get to the pointed end. Gently bend the croissant into a crescent shape. Place the rolled croissants on the prepared baking sheet, leaving a good amount of space between each one.

21.Allow the croissants to rise Cover the croissants with plastic wrap and allow to rise at room temperature for 3 hours or until doubled in size.

22.Preheat the oven Preheat the oven to 400ºF (200°C).

23.Bake the croissants Gently brush the top surface of each croissant with beaten egg. Put the croissants into the preheated oven and bake for 5 minutes. After 5 minutes, turn the oven down to 350°F (180°C). Continue baking for 8 to 10 minutes more until the croissants are golden brown in color.

24.Serve Remove the croissants from the oven and allow to cool for 5 minutes. Serve while they're still warm.

25.Watch the video for more tips

26.Easiest Croissants Recipe

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