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A baking tray full of nine croissants Tried & Tested

Croissants

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2.25 stars based on 4 ratings

We think that there is nothing better than a warm croissant straight from the oven smoothered in butter or jam and served as breakfast in bed. Go on, give this recipe a try and treat a loved one.

Key Information

  • Prep:
  • Bake:
  • Serves:20
  • Skill level:advanced

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Ingredients

  • 175ml 6 fl oz Warm water
  • 225ml 7⅝ fl oz Milk (whole) warm
  • 7g ⅜ oz Easy bake yeast (we use Allinson) Easy bake yeast
  • 560g 19⅞ oz Plain white flour (we use Allinson) Plain white flour
  • 275g 9¾ oz Butter (unsalted) chilled
  • 2tbsp 2tbsp Unrefined golden caster sugar (we use Billington's)
  • 1tsp 1tsp Salt
  • 1 1 Egg(s) (free range) beaten

Change Units

The Method Enter Bake mode

  1. Classic mode Step 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.

    Ingredients for this step

    • 175ml 6 fl oz Warm water
    • 225ml 7⅝ fl oz Milk (whole) warm
    • 7g ⅜ oz Easy bake yeast (we use Allinson) Easy bake yeast
  2. Classic mode Step 2

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

    Ingredients for this step

    • 560g 19⅞ oz Plain white flour (we use Allinson) Plain white flour
    • 50g 1⅞ oz Butter (unsalted) chilled
    • 2tbsp 2tbsp Unrefined golden caster sugar (we use Billington's)
    • 1tsp 1tsp Salt
  3. Classic mode Step 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. Classic mode Step 4

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

  5. Classic mode Step 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. Classic mode Step 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. Classic mode Step 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. Classic mode Step 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. Classic mode Step 9

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

  10. Classic mode Step 10

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