Quick croissants without proofing are truly a game changer for preparing something delicious for a snack or breakfast, without waiting for proofing times. I’m sure if you try them, you’ll thank me!
The dough uses baking powder, so the only rising will be during baking… obviously, it will result in a closed dough but very soft, so you won’t have a cookie to be clear, but something soft.
I used Nutella as a filling, but you can use anything else, as long as it’s quite firm and compact… for example, jam or preserves should not be too watery, otherwise, it will leak out during baking.
I only let the dough rest in the fridge before rolling it out, but the rest is really quick.
Now you just have to replicate these delicious no-proofing croissants and tell me what you think!
If you make this or any of my other recipes, send me the photos, and I’ll publish them on my page with your name.
Approx. 126 kcal per croissant
- Difficulty: Easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 17 croissants
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Quick Croissants Without Proofing
- 1 egg (medium)
- 2/3 cup sugar
- 1 cup whole milk
- 1/3 cup sunflower oil (or corn + 2 teaspoons for greasing the dough)
- 1 packet vanillin
- 1 packet baking powder
- 4 cups all-purpose flour
- 1 egg yolk
- 5 oz Nutella®
Preparation of Quick Croissants Without Proofing
Work the dough by hand, or in a mixer for as long as possible, then complete the processing on a work surface.
I worked all the ingredients in the mixer, adding the flour a little at a time. When the mixer could no longer incorporate it, I poured everything onto a floured work surface, adding the remaining flour and working the dough by hand.
Once the dough is well worked, create a homogeneous ball and place it in a food bag, then let it rest in the fridge for 15-20 minutes.
After the resting time, take the dough, divide it into two equal parts…..
…..roll out the first half and create a thin round sheet, move it to another floured surface and roll out the second circle of the same size.
At this point, grease the surface of the first circle and place the second circle of dough on top.
With a rolling pin, roll the circles of dough thus overlapped to reach a sufficiently large and thin diameter.
If a precise circle is not obtained, trim the perimeter to create a fairly precise circle.
With the dough scraps, we can still create a filled brioche.
At this point, cut the circle into 4 forming a cross and continue until obtaining 16 wedges.
Take each wedge, stretch it slightly with your hands, and try to maintain a triangle shape. With a teaspoon of Nutella, make a strip of filling from the base to the tip as in the photo.
Roll the dough from the base to the tip and slightly curve the tips downward to form the crescent shape.
Do this for each triangle of dough, place the obtained croissants on a baking tray lined with parchment paper, brush them with a beaten egg yolk mixed with a splash of water, and bake in a preheated ventilated oven at 340°F (170°C) for about 20 minutes, or in a static oven at 356°F (180°C) for 15 minutes, checking the cooking as they will cook a bit faster compared to the static oven.
