Cheater's croissant dough from Baking for the Holidays: 52 Cozy, Seasonal Treats to Get You through the Winter (page 70) by Sarah Kieffer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on January 29, 2023

    After 6 min in the freezer, the butter unfortunately froze and broke apart, and at that point there was no putting it back together. Also, it was impossible to fold the dough upon removal from the freezer without rolling it larger first (unless I misunderstood that instruction?). With the broken bits of butter threatening to break out of the dough, I feared this would be a total failure. Fortunately, both the Danish and Morning Bun recipes turned out great.

  • hirsheys on December 30, 2022

    Not sure I nailed the folding technique she described, exactly, but this dough is delicious and so much like bakery croissant. Flaky and amazing. Still fiddly, but the fact that there’s no pounding butter into a flat square seems like a win.

  • jay.moe on November 27, 2022

    This was an easy recipe to make, however I don't think it saved much time over a traditional croissant dough. The dough was a little more difficult to work with since the butter was at room temperature for the first two folds. For this reason, I will use a regular croissant dough recipe next time.

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