5 from 1 vote
Prep: 40 minutes
Cook: 20 minutes
Total Time 1 hour
Servings: 16
Distinct flaky and buttery layers, these French croissants are the perfect breakfast or teatime snack. With a little practice and patience, anyone can make these delicious homemade croissants at home.

Nutrition: per serving



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


  • In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. Mix well.
  • Add the warm milk and warm water to the dry ingredients, and mix until a dough forms.
  • Knead the dough on a floured surface for 10-15 minutes, until it becomes smooth and elastic.
  • Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and leave to rise in a warm place for about 1 hour, or until doubled in size.
  • Once the dough has risen, roll it out on a lightly floured surface into a large rectangle.
  • Cut the cold butter into thin slices and arrange them in the centre of the dough.
  • Fold the dough over the butter to enclose it completely.
  • Roll the dough out again into a long rectangle, then fold it into thirds like a letter.
  • Repeat step 8 twice more, rolling and folding the dough each time. This will create layers in the dough and give the croissants their flaky texture.
  • Once the dough has been folded for the final time, wrap it in cling film and chill in the fridge for at least 6 hours, 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 golden brown and puffed up.
  • Serve warm with butter and jam.

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