How To Make Butter Croissants WITHOUT LAMINATION - 10 minute prep

I never thought I’d make homemade croissants. Making a slab of butter and laminating dough to get all those perfect layers looked way too complicated for me. So I figured out how to make delicious croissants with minimal effort and no lamination. No these aren’t perfect authentic french croissants…But hands-on prep takes less than 10 minutes and these are so flaky, buttery, and just melt in your mouth. I’ll also tell you how to freeze them so you can have fresh croissants anytime.
Recipe (Yields 8 large croissants)
400g white flour + more for dusting (Approximately 2 ⅔ cups, I’m using bread flour but feel free to use all purpose flour)
1 ½ tsp himalayan pink salt
3 Tbs white sugar
1 tsp active dry yeast
8 oz unsalted butter
½ cup cold milk
½ cup cold water
1 egg yolk for egg wash
Bake at 350 deg F for 20-25 minutes until browned
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[@ajirikoko]

This is a quick puff pastry roll turned into a croissant dough with the addition of yeast. I love this easy cheat hack.

[@RosiesKitchenAdventures]

Hiii Ajiri! HA! I've never thought of it like that and you're totally right. Thanks so much for checking out my video. 🙏🌻

[@MsMadMillie3]

Thank you for this video. My 11-year-old daughter wanted to make croissants after her first loaf of bread success, and I am overwhelmed with the lamination process. Thank you for making it easier for us to learn together 😊

[@RosiesKitchenAdventures]

Hiii! Aww that's so lovely to bake with your daughter! It's amazing that she's baking at such a young age and I hope you both enjoy this recipe. Be well and happy baking 🙏

[@sandyatkinson2619]

Looks awesome. Thank you so much.❤

[@RosiesKitchenAdventures]

Hii Sandy! Thanks so much for checking out my video 🙏

[@tonimcclure6546]

You impress me yet again. Thank you. I will be making those for my friend who loves France and Croissants.

[@RosiesKitchenAdventures]

Hiii Toni! It's wonderful to hear from you and I'm so excited for you to try these. What a lucky friend! The technique is a bit unconventional and I'd love to hear how they turn out for you! Have a lovely weekend❤

[@lolubusi2022]

I am so grateful for this video. Tytyty!

[@RosiesKitchenAdventures]

Hiii! Thank YOU for checking out my video and I'm excited for you to try this. Have a wonderful weekend ❤

[@promomm]

I would totally try this! Thanks!

[@RosiesKitchenAdventures]

Great to hear from you, DDK! I hope you are well and thanks for checking out my video!

[@ivonnesimilia1380]

Thank you, I’ll be making these🥐

[@RosiesKitchenAdventures]

Hiii Ivonne! Thanks so much for checking out my video and I'm so excited for you to try this. I'd love to hear how they turn out for you! Be well ❤

[@EatMeatandRepeat]

Thank you for this video. Over the past 2 weeks I've watched every video on the correct way to make croissants, twice.. and took notes. But I just can't start the long 3 day process. Then along you come, smash every single layer of butter and dough together, and roll roll roll the dough out even though the dough started resisting! You made it easy, simple and trial and error the measurements and techniques prior to making the video, so I don't have too. I will make croissants the proper way. ..some day. But right now I'm totally going to throw some butter in the freezer and get my potato peeler ready! Thanks for making me do this.

[@EatMeatandRepeat]

Also, side note.. I don't have a roller and am using a Stanley Thermos. O.0

[@RosiesKitchenAdventures]

HAHAHA! Hii Garrett! Your comment totally made me day. I love that you are using a thermos and I'm so excited for you to try my wacky method. Please let me know how they turn out for you. Be well and have a wonderful day!

[@jacqyjacobs7697]

Me too thanks

[@RosiesKitchenAdventures]

Hi Jacqy! Thanks for checking out my video and I'd love to hear how it goes for you!

[@suzieblair8089]

About what size is your rectangle please? Thank you suzie

[@RosiesKitchenAdventures]

Hiii Suzie!i Thanks so much for checking out my video and asking that great question. I'm so sorry I actually didn't measure the rectangle. However, it's about the size of an 8 X 11 inch sheet of paper before the trifolds. I hope that helps and I hope you have a blessed holiday season! ❤

[@bettymcrae4513]

Could you make these into sour dough croissants

[@RosiesKitchenAdventures]

Oooh Betty, that's a great idea!! I have never made these into sourdough croissants. I would probably still use the commercial yeast to ensure the nice layers and the water would have to be decreased to account for the moisture in the starter. I'm not sure when I'll be able to play with the recipe but I will keep you posted if I do figure it out! Be well ❤

[@A_Review_For_You]

Well I tried this very good croissant bread but it wasn’t as flaky as yours Not sure what I did differently?

[@RosiesKitchenAdventures]

Hi JacksonDC23!! When I was experimenting with this method, I found that the trick is to try to get the butter shavings as thin as possible. Using frozen butter helps but it'll warm up a bit as you go through the block. You can also try doing a few extra trifolds to increase the layers and flakiness. If the dough feels like it's resisting the trifolds, just let it rest for a few minutes, and it'll be easier to roll. Have a great weekend and be well!

[@A_Review_For_You]

@@RosiesKitchenAdventures thanks will try!

[@spongesam26]

I left them to rise at room temperature for 5 hours but they didn't double in size. I still baked them in the oven and they look bready and undercooked inside. Where did I go wrong? Should I have left them to proof for longer or was my yeast dead?

[@RosiesKitchenAdventures]

Ooooh nooo! I'm so sorry to hear that the croissants didn't rise properly. The yeast might not have been active enough or the dough might have needed a slightly warmer environment to rise faster. It might be worth trying again with a fresh batch of yeast and see if that makes a difference. Have a great weekend!

[@spongesam26]

@@RosiesKitchenAdventures Luckily, I decided to freeze a few. I've taken them out to defrost overnight for a better rise, ready to bake in the morning. Like you suggested, the temperature wasn't very warm and I know it takes longer for the dough to rise when using active dry yeast. Would it be possible to use instant yeast instead? The first batch still tasted great! I appreciate your help.

[@spongesam26]

@@RosiesKitchenAdventures I also wanted to mention that I added milk and water straight from the fridge which probably killed or shocked the yeast. Usually I'd use warm/ room temperature liquid when working with yeast but I decided to follow the recipe as it's written. Do you reckon that might have played a role in the rising of the dough?

[@RosiesKitchenAdventures]

@@spongesam26 That's a great point! When mixing the dough together, it's actually better to have cold milk and water so the butter doesn't melt during the mixing process. The butter shavings help create all those nice layers when they bake up so we don't want them to melt away. The yeast should still be able to ferment the dough even when it's cold but it just takes longer but that extra time helps develop all the flavors.

[@RosiesKitchenAdventures]

@@spongesam26 Oooh that's wonderful news!! I'm glad they still tasted great and you can certainly use instant yeast instead. ❤