Croissants - recipe


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  1. 1

    Mix the water and the milk together. Dissolve the yeast in a little of the mixture in a small bowl and leave to stand for 5 minutes.

    For this step you'll need:

    • 175ml Warm water
    • 225ml Milk (whole) warm
    • 7g Easy bake yeast
  2. 2

    Put the flour in a mixing bowl and rub in 50g butter, until the mixture resembles breadcrumbs. Stir in the sugar and salt.

    For this step you'll need:

    • 560g Plain white flour
    • 50g Butter (unsalted) chilled
    • 2 tbsp Unrefined golden caster sugar
    • 1tsp Salt
  3. 3

    Make a well in the centre and pour in the yeast mixture and the remaining milk and water. Mix well to a dough. Knead the dough on a floured surface until smooth. Return to the bowl, cover with clingfilm and chill for 1 hour.

  4. 4

    Preheat the oven to 200°C (180°C, 400°F, gas mark 6). Grease 2 large baking trays.

  5. 5

    Put the remaining butter between 2 sheets of clingfilm and bang with a rolling pin until it is a flat rectangle, approximately 23 cm x 13 cm / 9″ x 5″.

  6. 6

    Knead the chilled dough and roll out into a rectangle approximately 46 cm x 25 cm / 18″ x 10″. Place the rectangle of butter in the centre of the dough and fold over the ends of the dough and then the sides.

  7. 7

    Roll this lengthways into a rectangle and then fold into three. Wrap the dough in clingfilm and chill for 10 minutes. Repeat this rolling and chilling 3 more times.

  8. 8

    Roll the dough into a square 5 mm / 1/4″ thick. Cut into 15 cm / 6″ triangles. Roll with a rolling pin from the top to base of each one to slightly elongate them. Roll tightly from the base to the tip and bring the ends round to make a crescent shape, tucking the tip underneath.

  9. 9

    Place the crescents on the baking trays and leave in a warm place to rise for about 30 minutes.

  10. 10

    Brush the crescents with beaten egg and bake for 15-20 minutes until golden brown. Cool on a wire rack.

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