Go Back
Freshly baked easy croissant recipe with golden, flaky layers.

Easy Croissant

Impress your family and friends with homemade croissants that are flaky and buttery, made easily with this simple recipe.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 12 pieces
Course: Breakfast, Dessert
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Croissant Dough
  • 1 1/4 tsp dry-active yeast
  • 3 tbsp warm water
  • 1 tsp sugar
  • 1 3/4 cups bread flour
  • 2 tsp sugar
  • 1 1/2 tsp salt
  • 1/2 cup milk
  • 2 tbsp canola oil
  • 1/2 cup unsalted butter (chilled)
  • 1 egg for egg wash
For the Blackberry Jam
  • 4 cups blackberries (crushed)
  • 2 tbsp lemon juice
  • 7 cups granulated sugar
  • 3 oz liquid pectin

Method
 

Make the Croissant Dough
  1. In a small bowl, mix the yeast, warm water, and 1 teaspoon of sugar.
  2. In a saucepan, heat the milk and dissolve in the salt and the remaining sugar.
  3. Combine these mixtures in a large bowl and knead briefly. Cover the bowl and let it rise until it triples in size.
Roll out the dough
  1. Roll out the dough on a floured surface. Place the chilled butter inside the dough, fold it, and refrigerate.
  2. Repeat this process of rolling and folding several times to create layers.
Shape the Croissants
  1. Cut the dough into triangles. Starting from the wide end, roll each triangle tightly towards the tip.
  2. Place the rolled croissants on a baking sheet and let them rise again.
Bake the Croissants
  1. Preheat the oven to 475°F. Brush each croissant with an egg wash.
  2. Bake in the oven until they are golden brown.
Make the Quick Blackberry Jam
  1. In a saucepan, cook the crushed blackberries with lemon juice and granulated sugar.
  2. Once boiled, add the liquid pectin and mix well. Process the jam in jars and seal.

Notes

Make sure the butter is very cold before you start working with it for layering for flaky layers. Don’t skip the rising steps; they are essential for the texture of the croissants. You can create more layers by rolling and folding the dough a couple of extra times for flakier croissants.