Bread Machine Croissants

Master the art of flaky, buttery perfection with these Bread Machine Croissants, an approachable twist on the classic French pastry. This step-by-step recipe combines the convenience of a bread machine with traditional laminating techniques to create golden, airy croissants that melt in your mouth. From the enriched dough made with whole milk and unsalted butter to the meticulous layers of laminated butter, every step contributes to that perfect bakery-quality texture. Whether enjoyed fresh from the oven or paired with your favorite spreads, these croissants are ideal for breakfast, brunch, or a luxurious snack. With just a little patience and a bread machine to do the heavy lifting, you'll have 12 deliciously impressive pastries to savor!

Nutriscore Rating: 50/100

Prep Time:180 mins

Cook Time:20 mins

Total Time:200 mins

Servings: 12

Ingredients

• 240 ml Whole milk
• 60 g Unsalted butter
• 50 g Granulated sugar
• 1 tsp Salt
• 360 g Bread flour
• 2.25 tsp Active dry yeast
• 170 g Unsalted butter (for laminating)
• 1 Egg (for egg wash)
• 1 tbsp Water

Directions

Step 1

Add the milk, melted butter (60g), sugar, salt, bread flour, and yeast in the order recommended by your bread machine manufacturer.

Step 2

Select and start the dough cycle on the bread machine.

Step 3

Once the dough cycle is complete, transfer the dough to a lightly floured surface and shape it into a rectangle. Cover it with plastic wrap and refrigerate for 1 hour.

Step 4

While the dough is chilling, prepare the butter for laminating. Place the 170g of butter between two sheets of parchment paper and flatten it into an even 6 x 8-inch rectangle using a rolling pin. Chill the butter in the refrigerator until firm but still pliable.

Step 5

Roll the chilled dough out into a 10 x 20-inch rectangle on a lightly floured surface.

Step 6

Place the prepared butter rectangle in the center of the dough. Fold the dough like a letter: first, fold the top third of the dough down over the butter, then fold the bottom third of the dough up over the top fold. Pinch the edges to seal the butter inside.

Step 7

Turn the dough 90 degrees so the seam is on the right. Roll it out again into a 10 x 20-inch rectangle. Fold it like a letter again. Cover and place in the refrigerator for 30 minutes.

Step 8

Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. After the final fold, refrigerate the dough for 1 hour or until firm.

Step 9

Roll the dough out into a 10 x 24-inch rectangle. Cut the dough into 12 triangles.

Step 10

Starting from the wide base of each triangle, roll it up tightly toward the pointed tip to form the classic croissant shape. Place the shaped croissants on a parchment-lined baking sheet, point-side down.

Step 11

Cover the croissants loosely with plastic wrap and let them rise at room temperature until puffy, about 1 to 1.5 hours.

Step 12

Preheat the oven to 200°C (400°F).

Step 13

In a small bowl, whisk together the egg and water to make the egg wash. Brush the surface of each croissant with the egg wash.

Step 14

Bake the croissants in the preheated oven for 15-20 minutes, or until golden brown and flaky.

Step 15

Let the croissants cool slightly before serving. Enjoy!

Nutrition Facts

Serving size	905.4 grams (905.4g)

Amount per serving	% Daily Value*
Calories	2960

Total Fat 156.30g	200%
Saturated Fat 94.60g	473%
Polyunsaturated Fat 0.30g
Cholesterol 581mg	194%
Sodium 2547mg	111%
Total Carbohydrate 338.50g	123%
Dietary Fiber 11.10g	40%
Total Sugars 63.70g
Protein 61.80g	124%

Vitamin D 252IU	1260%
Calcium 430mg	33%
Iron 17mg	95%
Potassium 984mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 8.2%

Carbs: 45.0%