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How to Make Homemade Croissants

How to Make Homemade Croissants

Loved across the world, the croissant is a delicious bread-like bake that can be enjoyed at any time of day. Its delicious flaky outer layer and soft and light centre makes it perfect for creating unique sandwiches at lunchtime, serving with jam at breakfast, filling with cream or chocolate for dessert, or enjoying as it is as a tasty snack! No matter how you choose to enjoy your croissant, we guarantee you’ll be left wanting more thanks to our delicious recipe! Our method is simple, too, so you don’t have to fuss with advanced kitchen equipment. You’ll need a little bit of patience when it comes to laminating the dough, but we promise these delightful homemade croissants are worth it.

Prep & Cooking Time: Approx. 1 hour 40 minutes

  • Makes 12 croissants


  • 500g of Strong White Flour
  • 300g of Unsalted Butter (room temperature)
  • 50g of Caster Sugar
  • 300ml of Cold Water
  • 1 Egg
  • 1 ½ tsp of Salt
  • 14g of Fast-Action Dried Yeast (2 x 7g sachets)
  • Oil (for greasing)




  1. 1.Fill a measuring jug with 300ml of cold water; add the dried yeast to the water and then stir the ingredients until well combined.
  2. Add the flour, salt and sugar to a mixing bowl. Create a well in the ingredients and then pour in the yeast mixture. Using a mixing spoon, mix the ingredients until they begin to combine into a dough. Once a dough begins to form, knead it until it begins to come away from the sides of the bowl.
  3. Tip the dough onto a floured worktop and continue to knead it for 10 minutes, and then roll it into a ball. Place the dough into a lightly oiled bowl, cover it with clingfilm, and then leave it in the fridge for 2 hours to chill.
  4. Place the unsalted butter (at room temperature) between 2 sheets of baking paper. Using a rolling pin, bash and roll the butter into a 20cm x 15cm or 8” x 6” rectangle. Leave the butter in the baking paper and place it in the fridge to chill until the dough is ready.
  5. Place the chilled dough onto a floured worktop. Using a floured rolling pin, roll it into a 40cm x 20cm or 8” x 16” rectangle. Place the butter on the dough so that it covers the centre third of the dough.
  6. Fold one side of the dough over so it covers half of the butter and then repeat on the opposite side; the two ends of the rolled dough need to meet in middle of the butter.
  7. Fold the dough in half so that a seam is created where the ends of the dough meet. Wrap the folded dough in clingfilm and then place it in the fridge to chill for 30 minutes.
  8. Repeat the process of rolling, folding and chilling the dough 2 more times, but don’t add any more butter. Once you have completed the process for a final time, leave the dough in the fridge to chill overnight.
  9. The following steps are all to be completed the next day. Roll the chilled dough out on a floured worktop into a large rectangle, approximately 60cm x 30cm or 24” x 12” in size. Using a sharp knife, trim the edges of the dough to neaten them up.
  10. Using the same knife, cut the dough lengthways so that you have 2 long strips of dough. Then, cut each strip into 6 triangles with 2 equal sides.
  11. To create the famous crescent shape, take each triangle in turn and pull the two corners at the base to stretch and widen it. Going from the base of the triangle, roll it into a croissant; use the flat of your palm to do this to avoid squashing it. Tuck the tip of the triangle under the croissant to secure it and then gently curve the ends inwards.
  12. Cover a baking tray or trays with baking paper and then place the croissants on the tray(s), making sure there’s plenty of space between each one. Cover the croissants with lightly oiled clingfilm and then leave them to rise until they’re double in size.
  13. Preheat your oven to 200°C (180°C fan or gas mark 6). Beat 1 egg in a bowl and then add the salt. Using a glazing brush, coat each croissant with the egg wash.
  14. Bake the croissants for 15 to 20 minutes or until risen and golden-brown.
  15. Leave the baked croissants on a wire rack to cool, and then serve and enjoy!
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