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Christmas Morning Croissants

 Christmas Morning Croissants
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
32 ServingsPrep: 50 min. + chilling Bake: 20 min.

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

  • 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.
  • 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.
  • 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.
  • 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.
  • Beat water and remaining egg; brush over rolls. Bake at 325° for

2 of 2

Christmas Morning Croissants (continued)

Directions (continued)

  • 20-25 minutes or until lightly browned. Serve warm. Yield: 32 rolls.