These take some time to make but are worth the effort!

This makes 10 large or 20 small croissants so you might want to make a double batch.


  • 1 package active dry yeast
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup warm water, 105 to 115 degrees F
  • 1 egg
  • 3 cups all-purpose flour
  • 1/2 cup cold butter or margarine
  • 1 egg , beaten
  • Poppy seeds (optional)


  1. In a large bowl, add yeast. Sprinkle with salt and sugar. Add water and stir until yeast is dissolved.
  2. Add 1 egg and flour, a little at a time (save some flour for rolling dough), kneading until smooth and satiny. Put dough onto floured surface and fold to a square, about 1/2-inch thick.
  3. Slice butter thinly and cover half of the dough with sliced butter. Fold other half of dough over and Press together. Roll dough out again lightly to a rectangle. Fold into thirds and let dough rest in the refrigerator for 20 minutes.
  4. Repeat step 3 twice and let dough rest between rollings.
  5. Roll dough out to a rectangle, 8 x 20 inches, and cut out 5 to 10 squares. Divide each into a triangle by cutting diagonally. Starting at the base, roll each to form a croissant. Fold tips of croissants slightly.
  6. Put onto baking sheets and let rise, covered in a warm place for about 20 minutes.
  7. Brush croissants with beaten egg and sprinkle with poppy seeds, if used.
  8. Bake at 425 degrees F for 8 to 13 minutes, depending on the size.

Even though it's a little more time consuming, these croissants are worth the wait! This recipe is even better than most store-bought ones.

Posted by artsycook at