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Light and Flaky Croissants

Light and Flaky Croissants
These take a little bit of effort, but are so worth it!
Yield 40 croissants



  • 1 1/2 cups milk
  • 2 (0.25oz each) packages (14g) or 4 1/2 Red Star Active Dry Yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon table salt
  • 2 medium eggs
  • 4 2/3 cups bread flour
  • 1 1/2 cups butter (cold)
  • 1 large egg (beaten, for egg wash)


  • In a small saucepan heat milk to 110°-115°F. Pour into a large bowl, stir in the yeast. Add sugar, salt, eggs. Beat with a wire whisk or wooden spoon until smooth.
  • Stir in 2 cups of bread flour, beat well. Stir in 2 more cups of bread flour. Beat until well combined.
  • Gradually mix the last 2/3 cup of bread flour in with your hands, pressing flour into dough and turning dough over, until the flour is all worked in. Place dough on a floured surface. Roll dough into a rectangle about 1/4-inch thick, always keeping both sides well floured.
  • Slice butter into 1/4-inch thick slices, place on center third of dough. Fold left hand side over center third, then right hand side over both. Pinch seams to seal.
  • Roll again to a rectangle 1/4-inch thick. If butter comes through just spread back in and dust with flour. Repeat the rolling and folding two more times. Let dough rest for 10 minutes.
  • With a floured rolling pin roll the dough into a rectangle 1/4-inch thick. Cut lengthwise in half, then crosswise in half, making four rectangles. Work with each piece separately. Roll out to no less than 1/8-inch thick.
  • Cut into wedges with wide sides about 3-inch. Roll up each wedge loosely, starting from the wide end. Place point down on greased baking sheets. Lightly curve each roll into a crescent shape. Cover and let rise until indentation remains after lightly touching.
  • Beat egg and brush on top of croissants.
  • Bake in a preheated 375°F oven for 12 to 15 minutes until a beautiful golden brown. Cool on wire racks.


Photo by Sweet Phi.

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Review & Comments

Tricia | Reply

Is there an estimate on the rising time once the crescents are shaped and waiting for them to become puffy?

Red Star Yeast | Reply

Hi Tricia,

Unfortunately, I do not have a time, it would all depend on the conditions in your kitchen. I would start checking after about 20 minutes, they are ready when lightly touching them with your finger and the indentation remains.

Happy Baking!

Tricia | Reply

5 stars
I made these in one afternoon – only about 40 minutes of rise needed for me. I highly recommend this recipe – hardly any work at all compared to more traditional recipes I have used and they turned out beautiful & delicous!

Light and Flaky Croissants - Sweetphi | Reply

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Jane | Reply

5 stars
Hmmm it looks sooooo good ! I’m looking forward to try this recipe ! 🙂

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