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Easy Croissants

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6hrs 45mins
24-32 croissants

Ingredients Nutrition


  1. Stir warm milk and sugar together.
  2. Add yeast. Let stand 10 minutes.
  3. Stir well.
  4. Add flour; beat well.
  5. Add milk, sugar and egg.
  6. Beat until smooth.
  7. Add butter; beat and set aside. In a large mixing bowl, place the 4 cups of flour and the chilled butter.
  8. Cut butter into flour until pieces are the size of beans (not too small). Pour the liquid batter into the flour mixture; stir until moistened.Cover the bowl with plastic wrap.
  9. Refrigerate for at least 4 hours or overnight. Remove from refrigerator.
  10. Press into a compact ball on a floured board and divide into 4 parts.
  11. Roll each into a circle 12" or 16".Cut each circle into 6 or 8 pie-shaped wedges.
  12. For each croissant roll a wedge towards the point.Shape into a crescent and place on ungreased baking sheet. Let rise at room temperature until doubled.(May take 2 hours or more). Brush each with egg beaten with cold water.
  13. Preheat oven to 400 F.
  14. Place croissants in oven.
  15. Lower temperature to 350 F and bake for 15 - 20 minutes until golden.

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