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Recipes for Christmas croissants

Diana De Cicco is a food editor and writer based in New York City. She has a master's degree from New York University in Food Studies. Her passions are eating, traveling, and eating while traveling.

Christmas croissants

After all the presents are opened on Christmas morning and dinner is still a few hours away, assuage your hunger with a light, freshly-baked croissant. These buttery pastries can be made the night before and are the perfect breakfast treat when you have a huge Christmas dinner ahead of you. Enlist your family to help prepare the croissants on Christmas Eve and enjoy them as a family on Christmas morning.

Buttery Croissant

Christmas Croissants Recipes


Butter Croissants

Makes 32 croissants

Ingredients:
1 package active dry yeast
1/3 cup sugar
1 cup warm water (about 110 degrees F.)
3/4 cup evaporated milk
1-1/2 teaspoons salt
1 egg
5-1/4 cups all-purpose flour
1/4 cup butter, melted and cooled
1 cup (2 sticks) cold butter, cut into small pieces
1 egg, beaten with 1 tablespoon water

Directions:
1. Combine yeast and sugar in warm water and stir to dissolve. Beat in milk, salt, egg and 1 cup of flour until smooth. Beat in melted butter.

2. In another bowl, cut butter into 4 cups of flour until crumbly. Pour yeast mixture into flour mixture and gently fold until fully combined. Cover bowl with plastic wrap and refrigerate for at least 4 hours.

3. When sufficiently chilled, knead dough on a floured surface very briefly and form into a ball. Cut dough into 4 even parts. While working with one ball of dough, place the rest in plastic wrap in the refrigerator.

4. On a floured surface, knead one ball of dough into a circle about 16 inches in diameter. Using a very sharp knife, slice the circle into 8 equal wedges. Repeat with remaining dough circles.

5. Gently roll wedges toward the pointed end and shape each into a crescent shape. Arrange each croissant on an ungreased baking sheet with the point down at least 1-1/2 inches apart from each other. Cover with a towel and let rise in a cool place for about 2 hours.

6. When croissants have doubled in size, preheat oven to 325 degrees F. and brush with a mixture of egg and water. Bake 35 minutes or until golden. Serve warm with jam or flavored butter.

Chocolate Croissants

Makes 32 croissants

Ingredients:
2 packages active dry yeast
1-1/2 cups warm water (about 110 degrees F.)
1 cup nonfat dry milk
1 tablespoon granulated sugar
1-1/2 teaspoons salt
2 eggs
5 cups all-purpose flour
1/4 cup melted butter
1 cup (2 sticks) cold butter, cut into small pieces
4 cups chocolate chips
1 egg, beaten with 1 tablespoon water

Directions:
1. Combine yeast and warm water in a large bowl. Beat in milk, sugar, salt, eggs and 1 cup of flour until smooth. Beat in melted butter.

2. In another bowl, cut butter into 4 cups of flour until crumbly. Add yeast mixture into flour mixture and gently fold until fully combined. Cover bowl with plastic wrap and refrigerate at least 4 hours.

3. Knead dough on a floured surface very briefly and form into a ball. Cut dough into 4 even parts. While working with one ball dough, place the rest in plastic wrap in the refrigerator.

4. On a floured surface, knead one ball of dough into a circle about 16 inches in diameter. Using a very sharp knife slice the circle into 8 equal wedges. Repeat with remaining dough circles.

5. Spoon about 2 tablespoons of chocolate chips on the wide ends of the wedges and roll each toward the pointed end. Form in crescent shapes. Place croissants on an ungreased baking sheet and let rise for about 2 hours.

6. After dough has risen, preheat oven to 375 degrees F. Brush each croissant with egg and bake until golden, about 12 to 15 minutes.

Note: The above recipes can be filled with almost anything from jelly to nuts to savory additions like sausage and cheese. What a delicious way to celebrate Christmas morning!

More festive Christmas recipes


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Top 10 Christmas foods and drinks
Our best Christmas cookie recipes
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