4 hours 25 mins

    Authentic French croissants.

    95 people made this

    Serves: 12 

    • 1 1/4 teaspoons active dry yeast
    • 3 tablespoons warm water (45 degrees C/110 degrees F)
    • 1 teaspoon caster sugar
    • 1 3/4 cups plain flour
    • 2 teaspoons caster sugar
    • 1 1/2 teaspoons salt
    • 2/3 cup warm milk
    • 2 tablespoons vegetable oil
    • 2/3 cup unsalted butter, chilled
    • 1 egg
    • 1 tablespoon water

    Prep:40min  ›  Cook:15min  ›  Extra time:3hr30min proofing  ›  Ready in:4hr25min 

    1. Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
    2. Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes.
    3. Massage butter until pliable, but not soft and oily. Pat dough into a 37cmx21cm (14 x 8 inch) rectangle. Smear butter over top two thirds, leaving .5cm (1/4 inch) margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 37cmx16cm (14 x 6 inch) rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
    4. To shape, roll dough out to a 65cmx13cm (20 x 5 inch) rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 40cmx13cm (15 x 5 inch) rectangle. Cut into three 13cmx13cm (5 x 5 inch) squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 18cm (7 inches) long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
    5. Bake in a preheated 245 degrees C (475 degrees F) oven for 12 to 15 minutes.

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    Reviews in English (105)


    Be careful when selecting your flour. Higher protein flours (like bread flour)absorb more water. If you use something with less protein (bleached all-purpose, cake flour...) you'll need to add more flour to keep it from getting soupy. Use cold butter and work fast so it won't get greasy. You want a thin blanket of butter beneath each layer of dough to build the flaky layers. If your butter melts, it will incorporate with the dough and saturate it. Bon appetit!  -  08 Jun 2007  (Review from Allrecipes US | Canada)


    I made these three days ago and am starting another batch today. I used my bread machine on the dough cycle but added 1/4 cup more flour as the dough was so soft it stayed on top of the paddle and was about to come out of the pan when mixing. The extra flour helped greatly. After the first rise I took the paddle out and let it rise again in the then turned off machine as it was nice and warm inside. My kitchen was very cold that day. I also didn't let the butter get soft enough, so just sliced it and put it on. This worked out great. Being a retired Grandma, I had all day to play with this. I made them quite small. I got 24 total. I made half one day and let the remainder wrapped in plastic for two days in the fridge. Baked the remainder yesterday and they were fabulous. Hubby loved them. WARNING. Do not bake these on a pizza pan with holes. Smoke from burned butter is not a good thing. Excellent recipe.  -  24 Apr 2006  (Review from Allrecipes US | Canada)


    The first time I tried this recipe, I completely messed it up, but I decided to give it another try, and they turned out perfect, and tasted just like real French croissants.  -  21 Jul 2000  (Review from Allrecipes US | Canada)