Ingredients
2 ½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
2 ¼ teaspoons instant yeast
¾ cup warm milk
2 tablespoons melted butter
1 cup cold unsalted butter, cut into small cubes
Instructions
Step 1: Make the dough
In a large bowl, combine flour, sugar, salt, and yeast. Add warm milk and melted butter, then mix until a soft dough forms.
Step 2: Add butter
Gently fold in the cold butter cubes. Do not fully mix them in; visible butter pieces help create flaky layers.
Step 3: Chill
Cover the dough and refrigerate for 1 hour.
Step 4: Roll and fold
Roll the dough into a rectangle on a floured surface. Fold it into thirds like a letter. Turn the dough, roll again, and fold. Repeat this process 3 to 4 times.
Step 5: Chill again
Wrap and refrigerate for another 1 hour or overnight for better flavor.
Shaping
Roll the dough into a large rectangle about ¼ inch thick. Cut into triangles and roll each one from the base to the tip to form croissants.
Proofing
Place on a baking sheet, cover, and let rise for 1 to 2 hours until puffy.
Baking
Preheat oven to 200°C. Brush with egg wash made from 1 egg and 1 tablespoon milk. Bake for 15 to 20 minutes until golden brown.
Tips
Keep the dough cold for best results
Avoid overmixing the butter
Chill between folds if the dough softens
Refrigerate overnight for deeper flavor
Conclusion
This shortcut method gives you flaky, buttery croissants with much less effort than traditional lamination, while still delivering a delicious result.