Croissants
Croissants
5 from 2 votes
Prep: 40 minutes
Cook: 20 minutes
Total Time 1 hour
Servings: 16
These French croissants with distinct flaky and buttery layers are ideal for breakfast or a teatime snack. Anyone can create these delectable handmade croissants at home with a little practice and patience.

Nutrition: per serving

Calories138kcal
Carbs4g
Fat13g
Saturates8g
Sugars4g
Protein1g
Fibre0.2g

Ingredients

  • 500 g White Flour Strong
  • 10 g Salt
  • 60 g Caster Sugar
  • 10 g Instant Yeast
  • 150 ml Milk Warm
  • 150 ml Water Warm
  • 250 g Unsalted Butter Cold
  • 1 Egg Beaten with pinch of salt

Instructions

  • Combine the flour, salt, sugar, and instant yeast in a large mixing bowl and mix thoroughly.
  • Pour in the warm milk and warm water, and stir until a dough forms.
  • Knead the dough on a floured surface for 10-15 minutes, until it becomes smooth and elastic.
  • Place the dough in a lightly oiled bowl, cover with a damp cloth, and leave to rise in a warm place for about 1 hour, or until it doubles in size.
  • Roll out the dough on a floured surface into a large rectangle once it has risen.
  • Thinly slice the cold butter and place it in the centre of the dough.
  • Fold the dough over the butter to completely enclose it.
  • Roll out the dough into a long rectangle, then fold it into thirds like a letter. Repeat this step twice more to create layers in the dough and give the croissants their flaky texture.
  • Wrap the dough in cling film and chill it in the fridge for at least 6 hours or preferably overnight.
  • Preheat the oven to 200°C/400°F.
  • Roll out the chilled dough on a floured surface to a thickness of about 5mm.
  • Cut the dough into triangles and roll each triangle up tightly from the wide end to the pointed end.
  • Place the croissants on a baking sheet lined with parchment paper.
  • Brush the beaten egg over the croissants.
  • Bake the croissants in the preheated oven for 15-20 minutes or until they turn golden brown and puff up.
  • Serve warm with butter and jam.

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