Easy Croissant Recipe: 4 Methods

Bread Machine Method - Have liquid ingredients at 80 F and all others at room temperature.

Bread Machine Method - Place the ingredients in the pan in the order specified in your owner's manual.

Bread Machine Method - Select dough/manual cycle. Do not use the delay timer.

Bread Machine Method - At the end of the last kneading cycle, press "Stop/Clear," remove the dough and proceed with rising, shaping and baking instructions.

Bread Machine Method - Check the dough consistency after 5 minutes of kneading and make adjustments if necessary.

Handheld Mixer Method - Combine the water and milk; heat to 120 F to 130 F.

Handheld Mixer Method - Combine the salt, sugar, 1 cup flour and yeast.

Handheld Mixer Method - Combine liquid ingredients, butter, and dry ingredients in a mixing bowl on low speed.

Handheld Mixer Method - Beat 2 to 3 minutes on medium speed.

Handheld Mixer Method - Add the egg and beat 1 minute.

Handheld Mixer Method - By hand, stir in enough remaining flour to make a firm dough.

Handheld Mixer Method - Knead on a floured surface 5 to 7 minutes or until smooth and elastic.

Handheld Mixer Method - Use additional flour if necessary.

Stand Mixer Method - Combine the water and milk; heat to 120 F to 130 F.

Stand Mixer Method - Combine the salt, sugar, 1 cup flour, and yeast.

Stand Mixer Method - Combine liquid ingredients, butter and dry mixture in a mixing bowl with paddle or beaters for 4 minutes on medium speed.

Stand Mixer Method - Add the egg and beat 1 minute.

Stand Mixer Method - Gradually add the remaining flour and knead with the dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method - Combine the salt, sugar, flour, and yeast in processing bowl with a steel blade.

Food Processor Method - While the motor is running, add the liquid ingredients, butter, and egg.

Food Processor Method - Process until mixed.

Food Processor Method - Continue processing, adding remaining flour until the dough forms a ball.

Rising, Shaping, and Baking - Place the dough in a lightly oiled bowl and turn to grease the top.

Rising, Shaping, and Baking - Cover and refrigerate the dough for 2 hours.

Rising, Shaping, and Baking - Place the dough on a floured surface and knead about 6 times to release air bubbles.

Rising, Shaping, and Baking - Divide the dough into 3 parts.

Rising, Shaping, and Baking - Roll each part into a 14-inch circle.

Rising, Shaping, and Baking - With a sharp knife, cut into 8 pie-shaped wedges.

Rising, Shaping, and Baking - Starting with the wide edge, roll each wedge toward the point.

Rising, Shaping, and Baking - Place rolled wedges on ungreased cookie sheets, point side down, and curve into a crescent shape.

Rising, Shaping, and Baking - Cover and let rise until an indentation remains after touching.

Rising, Shaping, and Baking - Combine 1 slightly beaten egg and 1 tablespoon water and brush the croissants with egg mixture.

Rising, Shaping, and Baking - Bake in preheated 350 F oven 15 to 18 minutes or until golden brown.

Rising, Shaping, and Baking - Remove from cookie sheets and cool.