Fluffy croissant 


  • 120 ml warm milk
  • 250 g strong bread flour 
  • 1/2 tsp salt
  • 150 g frozen butter 
  • 50 g granulated sugar 
  • 7 g dry yeast
  • 1 egg yolk beaten with 1 tbsp milk to glaze


  1. Warm your milk until reach body temperature (just warmed)
  2. In a large bowl add flour,salt,sugar and yeast whisk to combine 
  3. Grate the frozen butter into your flour 
  4. Pour in the milk and gently combine using spatula until dough just come together. Make sure butter remain in pieces 
  5. Turn the dough out and lightly knead press together to form a square it will be soft. Wrap with clingfilm and put in the fridge for 1 hr 30 min.
  6. Lightly dust your work top with the flour same as your rolling pin
  7. Roll your dough into rectangle roughly 14 1/2 inches by 10 inches 
  8. Fold the short side of the dough into the middle 
  9. Rotate the dough by a quarter turn.roll out slightly to lengthen. Fold the short ends towards the middle 
  10. Flip the dough over so the seams are underneath. Roll it out again repeating the folding step 2 more times. The dough will become more elastic as you rolling and folding it. It at any point the butter soften so much , cover and pop into the freezer to firm it before continue rolling and folding 
  11. The dough should be formed into smallish rectangle. Wrap it twice and put into the fridge for a couple of hours or ideally over night 
  12. Roll the dough out to a rectangle for three times as long as wide and atleast 4mm thick. Trim the edges with the pastry scraper 
  13. Cut the dough into triangles about 30cm /12inches long and 8cm/ 3 inch at the base
  14. Cut a small slit in the center of each triangle 
  15. Gently stretch the corner and tip, then loosely roll the dough up. Place tip side down ina large tray lined with baking paper 
  16. Repeat with the rest of the dough spacing the Croissants a few inches apart on the tray 
  17. Cover loosely with greased cling film and let the Croissants rise for 2 to 3 hours at room temperature 
  18. Pre heat the oven to 230 C / 450 F. Brush the Croissants with the egg yolk beaten with milk and bake for ten minutes the reduce temperature to 190 C/375 F and bake for another 5 minutes until the Croissants are deep golden brown. Cool on wire rack before serving 

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