Croissant recipe

Click to rate
(84 ratings)
Sending your rating
makes: 8
Cost: cheap
Prep: 20 min
Cooking: 20 min
  • We earn a commission for products purchased through some links in this article.
  • This fantastic classic croissant recipe is just perfect for a simple and stylish breakfast served with coffee.

    If you’re feeling adventurous it’s worth having a go at making croissants at home. Croissants are made with a yeast dough enriched with butter, and the technique of buttering and folding the dough gives the classic light and crisp layered finished pastry.

    Did you now that although croissants are traditionally associated with the French, the pastry actually originated in Austria? Named after its iconic crescent shape, make sure to curve your croissants for a classic look before popping them in the oven!

    You’ll need to allow plenty of time to make them as the dough needs time to rest and prove. If you’re new to making croissants, don’t expect a texture quite as light and flaky as bought croissants!

    We think this croissant recipe is best eaten on the day of making. Serve with unsalted butter and a conserve like raspberry jam or strawberry jam.


    • 225g strong plain white flour
    • 7g sachet easy-blend or fast-action dried yeast
    • ½
    • tsp salt
    • 2tsp caster sugar
    • 90g unsalted butter, softened
    • 100ml hand hot water
    • 1 egg, beaten
    • To glaze
    • :
    • 1 egg, beaten with 1tsp caster sugar


    • Sift the flour into a large bowl, stir in the yeast, salt and sugar and make a well in the centre. Mix together 15g of the butter with the water and egg and pour into the well then mix to a dough. Knead for 5-6 mins until smooth and elastic. Cover and leave the dough to risen in a warm place for 1hr or until doubled in size.

    • Re-knead the dough for 2-3 mins then roll out to a long strip about 30 x 15cm. Mark the strip widthways into three equal sections. Using a palette knife, dot one-third of the remaining butter on to the bottom two-thirds of the dough. Fold the bottom third of the dough over the middle third then fold down the top third. Seal the edges by pressing down firmly with a rolling pin and give the dough a quarter turn. Repeat this rolling and folding process twice more, dotting with one-third of the butter each time. Wrap loosely in cling film and chill in the fridge for 30 mins.

    • Roll the dough out on a lightly floured surface to a 22 x 28cm rectangle and cut into 8 triangles. Roll each triangle up, from the long edge to the point. Form into a crescent shape and place on a large greased baking sheet. Cover loosely with oiled cling film and leave in a warm place for 30-40 mins until doubled in size.

    • Preheat the oven to 220°C/425°F/Gas Mark 7. Lightly brush the croissants with the egg glaze and bake for 20-25 mins until risen and golden. Serve warm

    Top tip for making Croissant

    To make chocolate croissants, sprinkle a little grated plain chocolate over each triangle of dough before rolling up.

    Click to rate
    (84 ratings)
    Sending your rating