Eggnog Belgian Croissants for Winter Picnics

What Makes This Special

Combining the rich flavors of classic eggnog with the irresistible flakiness of Belgian-style croissants, this recipe is designed for beginners and optimized for winter indulgence. By using an easy, time-saving lamination technique and incorporating eggnog directly into the dough, you’ll enjoy croissants that are both festive and picnic-perfect—portable, crowd-pleasing, and utterly comforting in chilly weather.

Ingredients

These croissants build on traditional methods but add a seasonal twist with eggnog. High-quality butter is key for flakiness, while eggnog brings warmth and festive richness. Using instant yeast speeds things up without sacrificing flavor.

For the Dough & Lamination

• Strong white bread flour: Provides structure and chew.
• Granulated sugar: Adds gentle sweetness.
• Sea salt: Balances flavors.
• Instant yeast: For a faster, reliable rise.
• Warm milk & eggnog: Hydrate and flavor the dough—eggnog gives a wintery, indulgent touch.
• Egg: Adds richness and tender crumb.
• Butter: Melted for the dough, cold for laminating—gives signature layers.
• Egg yolk & eggnog (egg wash): For a golden, glossy finish with extra eggnog aroma.
• Nutmeg & powdered sugar (optional): Classic eggnog garnish for an inviting look.

Instructions

Step 1: Make the Dough

In a large bowl, combine flour, sugar, and salt. In a separate jug, mix the warm milk and eggnog, then sprinkle in yeast. Let sit for 1 minute until foamy. Add the yeast mixture and melted butter to the dry ingredients. Crack in the egg and mix with a spoon or hands until a shaggy dough forms.

Knead for 3–4 minutes (dough will be tacky but not super sticky). Shape into a rectangle, wrap tightly, and chill in the fridge for 20 minutes. Chilling relaxes gluten, making rolling easier.

Step 2: Prepare the Butter Block

Cut cold butter (125g) into thin slices. Lay between two sheets of parchment. Pound and roll into a 15x15cm square about 1cm thick. Place in the fridge to firm up (10–15 minutes). You want the butter cool but pliable—so it bends, not breaks.

Step 3: Laminate the Dough (Easy Fold Technique)

On a lightly floured surface, roll the chilled dough to a 30x15cm rectangle. Place the butter block in the center. Fold both short ends over the butter to meet in the middle, like folding a letter. Pinch edges to seal.

Rotate dough 90° and gently roll into a 40x15cm rectangle. Fold into thirds—top third down, bottom third up (simple envelope fold). Wrap in plastic and chill for 20 minutes.

Repeat this rolling, folding, and chilling twice more (total: 3 folds, 20 minutes chill between each). This creates flaky layers without a lengthy process.

Step 4: Shape the Croissants

Roll dough to a 30x25cm rectangle about 5mm thick. Using a sharp knife or pizza cutter, trim edges, then cut into 8 long triangles (base about 8cm, height about 15cm).

Starting from the base, roll each triangle towards the point, gently stretching as you go. Tuck the tip underneath and curve ends inward slightly for classic crescent shape. Place on parchment-lined tray, spaced well apart.

Step 5: Proof and Preheat

Cover croissants loosely with a clean towel. Let rise in a warm spot (ideally 25–28°C) for 45–60 minutes—until noticeably puffy but not doubled. Towards the end, preheat oven to 200°C (180°C fan).

Step 6: Eggnog Egg Wash & Bake

Whisk egg yolk with 1 tbsp eggnog. Brush croissants lightly but thoroughly. Sprinkle with nutmeg if desired.

Bake for 16–18 minutes, rotating tray halfway, until deep golden brown and crisp. Cool 10 minutes on tray, then transfer to a rack. Dust with powdered sugar if you wish.

Pro Tips

• Don’t rush the chilling steps: Cold dough and butter create flaky layers—worth the wait!
• Roll gently: Use even, light pressure to keep butter from breaking through.
• Eggnog quality matters: Use a good-tasting eggnog for best flavor.

Troubleshooting

Croissants aren’t flaky? Butter may have melted into dough—ensure everything stays cold during folds and working quickly.

Dough is tough or tearing? It may be overworked or too cold. Let it rest at room temp for 5–10 minutes before shaping.

Variations

• Chocolate-Eggnog Croissants: Place a square of dark chocolate at the base before rolling up.
• Spiced Orange Croissants: Add 1 tsp finely grated orange zest and a pinch of cinnamon to the dough.
• Almond-Eggnog Croissants: Spread a thin line of almond paste along the base before rolling.

Storage

Croissants are best enjoyed the day they’re baked. For picnics, let cool fully, then store in an airtight container for up to 2 days. Reheat briefly at 160°C for 5 minutes to refresh flakiness. They also freeze beautifully—wrap in foil and place in a zip bag; reheat from frozen at 180°C for 10–12 minutes.

With these eggnog-infused, beginner-friendly Belgian croissants, you’ll bring both comfort and wow-factor to your winter picnic spread! Happy baking!