April Baking Challenge

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April Baking Challenge - croissants

When I asked readers in the Facebook group what they’d like to see for the April Baking Challenge, there was an overwhelming response that lined up with an item on my baking bucket list. Croissants. Teach us how to make croissants.

I ran away and covered my eyes, but deep down I knew the truth: it’s time to cross croissants off my baking bucket list. JUST DO IT. I had little experience with croissant dough, but I gave it my all. And I’m really happy I did!

Before we discuss the April Baking Challenge, let’s recap what the baking challenge is.

WHAT’S THE MONTHLY BAKING CHALLENGE?

  • On the 1st of every month, I post a new recipe complete with a quick how-to video, plenty of tips, tricks, and photos.
  • I want you to bake the recipe yourself during that month! Come back and tell me how it went.
  • If you’d like, share your photos throughout the month using #sallysbakingchallenge on Instagram or email me, tweet me, or upload a photo of your recipe to my Facebook page. I want you all involved!
  • If you don’t like a particular flavor in that month’s recipe, there is an alternate Monthly Baking Challenge recipe.

A LOOK BACK ON MARCH

March Baking Challenge recipe: Naked Cake

I challenged you to make and decorate a naked cake and the creativity and talent in this baking community completely blew me away. This month showed the most participation in a baking challenge yet!! You took this challenge and ran with it, baking some of the most beautiful and breathtaking cakes. And, best of all, you had fun doing it! From lemon cake and peach cake to carrot cake and chocolate raspberry cake, your naked cakes and semi-naked cakes are the best cakes I’ve ever seen. If you want to be cake-spired, take a look at some of your photos on Instagram. And here’s a bunch that are either there, sent to me, posted on my Facebook page, or in my Facebook group. They’re all works of art.

Giveaway winner for March is Kim and she has been notified.

APRIL BAKING CHALLENGE

April is all about croissants. I worked tirelessly on the recipe to perfect it. Made from a yeasted dough that’s layered with butter, the croissants are warm, golden, and flaky. I have a thousand step pictures as well as a video tutorial for you. I also have a few tricks up my sleeve to help guide you. I know you can do this! Croissants have the reputation of being very difficult and that reputation is 100% accurate. Croissants are a labor of love. They take time, commitment, patience, and determination. But if you have time to work on the dough and know how to read directions, you can make croissants. Promise.

GIVEAWAY!

Thank you so much for participating in my monthly baking challenges. Everyone who participates in the April Baking Challenge (or more aptly called “the croissant challenge!!”) and shares their croissant photo on my Facebook page, in my Facebook group, on Twitteremails it to me , or your public Instagram account using the hashtag #sallysbakingchallenge is automatically entered. (You can also message me your photo on Instagram if your account is private.) My assistants and I will keep track of your photos and randomly select a winner at the end of the month!

1 winner will receive: $250 Amazon Gift Card

This giveaway is open to the whole world. Giveaway ends on April 29th 2018. A winner will be selected at random and posted on the May Baking Challenge blog post on April 30th! 🙂

Do you think you can tackle this next challenge? Because I believe in you. ♥

How to make croissants on sallysbakingaddiction.com

Check back tomorrow for the croissants recipe, step-by-step pictures, a video, and the alternate April recipe.

44 Comments

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  1. I KNEW IT!! Lol. As soon as you mentioned a hint of this month’s baking challenge last month, I was almost SURE you would do this! I absolutely can’t wait!!

  2. Yessss Sally I was one of those people who have been asking you about this pastry. It’s my fav dessert in the world (almond ones). I have made them before but it was very tough and I wasn’t ecstatic about my results. Can’t wait to see how you will teach us.

  3. Very excited to try this recipe. There is this donut shop that makes light, airy, melt in you mouth croissants. They will even glaze them, if asked, so delicious. Now I can try to make them myself. 

      1. YES!! There is a local restaurant that does a glaze on theirs. Trouble is, an order of croissants consists of 5 pieces. So my son and I always try to sneak the last one without the other one seeing. LOL

  4. Yeeey! I am soooo looking forward to it! Croissants scare me!

    P.S. Hope Easter went well and that Noelle enjoyed her first Easter experience! 🙂

    1. Don’t be scared about croissants! You can do it.
      Noelle’s first Easter was so much fun. She wore 2 dresses, though neither of them lasted for more than 10 minutes haha!

  5. Sally, I can do macarons but chocolate and croissant have been my most intimidating baking projects that I won’t even touch. So excited to try this baking challenge and will definitely check back tomorrow.

  6. I have made croissants recently with mixed success. They were all good, but lacked the consistency and quality that I wanted. Looking forward to April baking. 

  7. Pretty sure this will promote me to a whole new level in my house-my family loves croissants. Especially honey butter ones like they serve at Cheddars!

  8. Very excited for your recipe! I have made croissants before which are definitely worth the effort and time, but I always appreciate your spin on recipes and all of the helpful tips too. Great choice for a baking challenge! Happy Easter to you and Noelle!

  9. Ohhh…. This one is a challenge! I made a naked carrot cake in a bundt pan. Was very minimal so I didn’t post. The crossaints I will post.

  10. I hope that you will mention how to make almond and chocolate croissants. My family spends way to much money on them at the bakery!

  11. je suis contente, j’étais une de celle qui avait demandé cela en début d’année..coucou depuis le canada..

  12. Oh, my, croissants are one of my husband’s fave foods and tomorrow is his birthday… Coincidence? I think not… Will run out to get some butter and yeast…

  13. I am very intimidated by yeast so this will be a true challenge for me. Fortunately, I’ve gained a bit of confidence being around you ladies the last few months, so I will give it a go 🙂

  14. OMG!!! This time I will do your baking challenge. I tried making croissants last Christmas and I failed. I’m so excited 🙂

    BTW: Your banana cake, lemon coconut cake and carrot cake was a BIG HIT at Easter. Thank you again for all your amazing receipts.

  15. Oh dear. My secret shame as a baker is that yeast scares me (I wimped out on making cinnamon rolls on Easter and made a eggs benedict casserole instead). I should know how to make croissants, though. Maybe I’ll face my fear this month

  16. I have  caught the addiction and my family thinks I need intervention even though they don’t complain tasting the results.   I now want to invest in a stand mixer but don’t know if I should get a tilt head or bowl lift, I would not know the difference.  Which do you prefer?

    1. Hi Rachelle! I personally prefer a tilt head stand mixer. I switched to a tilt head as the bowl lift was a little too clunky and the head got in the way a lot. I just prefer the easy adjustability of the tilt head.

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