Recipe Submitted By:


Time Preperation:2:00+ | Cooking: 15 mins

This recipe does take some work, but the rewards of freshly baked croissants are worth it.


croissant starter
100g strong flour
55ml milk
5g soft brown sugar
2 1/2g salt
5g fresh yeast
20g unsalted butter, softened

croissant dough
935g strong flour
550ml milk, chilled
60g soft brown sugar
15g salt
35g fresh yeast

500g unsalted butter, for laminating, chilled


put all of the ingredients in a bowl of the mixer fitted with a dough hook. Process on low speed for 3 minutes, or until a smooth elastic dough forms. (Or knead by hand for about 10 minutes)

Gather together in a ball and leave at room temperature for 2 hours.

Cover with plastic wrap and refrigerate overnight, or for up to 3 days before using.

Croissant Dough
Put the flour, milk, sugar, salt, starter and yeast in the bowl of the mixer fitted with a dough hook.

Process on low speed for about 3-4 minutes, then increase the speed to high and mix together for another 2 minutes. (If mixing by hand mix together then knead for about 10-15 minutes)

You should have a smooth elastic dough that doesn't break when stretched gently.

Roll dough into a ball then in a plastic bag and refrigerate for at least 2 hours, or preferably overnight.

Before folding, the pastry, remove the extra butter from the refrigerator — it should be cold but malleable.

Using a lightly floured rolling pin, roll the dough out into a rectangle, about 20 x 40 cm

Place the flattened butter in the centre of the dough and fold the dough over the top squeezing the edges together to completely enclose the butter.

Roll the dough out into a rectangle, about 20 x 90 cm. Then fold from one long end by one-third, and then fold the other long end over the top so that the dough is now 20 x 30 cm

Put the dough in a plastic bag or cover well with plastic wrap and refrigerate for about 20 minutes.

Repeat this folding and resting process twice more, each time rotating the dough 90 degrees so that as you roll it out you are stretching it in the opposite direction to the previous fold.

Plain Croissants
Alternatively chocolate croissants recipe here

Take the rested dough from the refrigerator and roll it out into a rectangle, about 25 x 100 cm and about 5-8 mm thick.

Cut the rolled dough into 18 triangles using the (triangles to have 10cm base)

Starting from the base end roll up towards the tip, pressing the tip to secure

Preheat the oven to 240°C

Place the rolled croissants back onto the lined trays at well-spaced intervals.

Cover loosely with a damp tea towel. Set aside in a warm room for 1.5 - 2 hours, or until almost doubled in size. Spray the tea towel with water occasionally if it becomes dry.

Remove the tea towel, brush the top of each croissant lightly with egg wash and place in the oven.

Reduce the oven temperature to 190°C (375°F/ Gas 5) and bake for about 15 minutes, or until a deep golden colour. Cool slightly on the trays before serving

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