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Christmas Morning Croissants Recipe
Christmas Morning Croissants Recipe photo by Taste of Home

Christmas Morning Croissants Recipe

Publisher Photo
Growing up in France, we often enjoyed buttery croissants for breakfast with steaming cups of hot chocolate. I've tried to re-create the experience for my family with this recipe, and now, it's a Christmas tradition. —Tish Stevenson, Grand Rapids, Michigan
TOTAL TIME: Prep: 50 min. + chilling Bake: 20 min.
MAKES:32 servings
TOTAL TIME: Prep: 50 min. + chilling Bake: 20 min.
MAKES: 32 servings

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1-1/4 cups cold butter, divided
  • 5 cups all-purpose flour
  • 1/3 cup sugar
  • 1-1/2 teaspoons salt
  • 3/4 cup evaporated milk
  • 2 eggs
  • 1 tablespoon water

Directions

  1. In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Melt 1/4 cup butter; set aside. Combine 1 cup flour, sugar and salt; add to yeast mixture. Add the milk, 1 egg and melted butter; beat until smooth.
  2. Place remaining flour in a large bowl; cut in remaining butter until crumbly. Add yeast mixture; mix well. Do not knead. Cover and refrigerate overnight.
  3. Punch dough down. Turn onto a lightly floured surface; knead about six times. Divide dough into four pieces. Roll each piece into a 16-in. circle; cut each circle into eight wedges.
  4. Roll up wedges from the wide ends and place point side down 3 in. apart on ungreased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 1 hour.
  5. Beat water and remaining egg; brush over rolls. Bake at 325° for 20-25 minutes or until lightly browned. Serve warm. Yield: 32 rolls.
Originally published as Christmas Morning Croissants in Taste of Home October/November 2007, p31

Reviews for Christmas Morning Croissants

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 9, 2014

perfectly buttery and light. made these on greased foil sheet and bottom came out too dark, but on wax paper they were perfectly browned.

MY REVIEW
Reviewed May. 15, 2012

excellant, made for Easter and everyone loved them

MY REVIEW
Reviewed May. 12, 2010

They did not grow but were good nevertheless. I made them with blueberry filling.

MY REVIEW
Reviewed Apr. 19, 2010

These croissants are SO good! They are so light and buttery. I love them.

MY REVIEW
Reviewed Jan. 2, 2010

Easy and great. I prepared these for a brunch and they all went.

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