Recipe: UnDunkin’ delicious croissants


Jessica Seldner

Un-Dunkin’ delicious croissants

Jessica Seldner

I loved Dunkin’ Donuts, but their croissants are horrendous. My mom, hailing from China, made rice cakes and red bean tea for breakfast. I announced that I was going to seek an early morning meal elsewhere. On that blistery morning, I embarked on the day’s journey in my cerulean blue Toyota Corolla and headed to my favorite breakfast hub, Dunkin’ Donuts. Feeling adventurous, I decided to try their croissants.

The leathery texture and sad soggy layers of butter and broken dreams was unreasonably appalling. After one bite, I dropped the monstrosity in the trash where it rightfully belonged.

Disappointed and distraught, I drove home and found a recipe for home made croissants. I, a stubborn person, refused to be discouraged and started baking. I brought out my pots and pans and gathered the ingredients. This wonderful recipe makes flaky, soft and delectable croissants that redefined my understanding of breakfast.

This simple recipe is time consuming, but perfect for when you need to whip up some delicious croissants without starting from scratch. It uses real ingredients along with packaged yeast to speed up the process. I’m so glad I ditched the Dunkin’ Donuts franchise and their cold, floppy excuses for a croissant.


  • 1(¼ ounce) package yeast
  • 1⁄4 cup warm water
  • 2 egg yolks
  • 1 cup milk, lukewarm
  • 1 tablespoon sugar
  • 1⁄2 teaspoon salt
  • 3 1⁄3 cups flour
  • 1 cup real butter
  • 1 egg white (beaten until frothy)


  1. Proof the yeast in the warm water and set aside.
  2. Beat egg yolks, stir them in warm milk, sugar, salt, yeast mixture and ⅔ cup of the flour.
  3. Beat until smooth and set aside.
  4. Cut butter into remaining flour until particles are the size of large peas.
  5. Pour in yeast mixture.
  6. Mix lightly with a spatula just until flour is moistened.
  7. Cover and chill at least two hours or up to three days.
  8. The dough must be cold when rolling out. If it gets too warm and the butter starts to melt, fold into thirds and refrigerate for 30 minutes.
  9. Turn out onto a floured board and knead the dough lightly.
  10. Divide into thirds.
  11. Roll each into a circle and cut into pie shaped wedges. This recipe makes 36 small croissants, but you can make them as big as you want.
  12. Roll wedges starting at the wide end.
  13. Place point side down on a greased baking sheet.
  14. Cover with towel and let rise at room temperature until doubled.
  15. Brush each with beaten egg white.
  16. Bake in a 375 degree oven for about 20 minutes.
  17. Serve warm, sliced in half. Spread Nutella as a finishing touch and for a sweet layer of chocolate.