Croissants

Ingredients

• 500g strong flour
• 60g sugar
• 1 tbsp yeast
• 1 tsp salt
• 280ml warm milk
• 30g butter, melted
• 250g cold butter (for laminating)
• 1 egg for glazing

Instructions

1. Mix the dough with milk, melted butter, sugar, yeast and salt; knead and rest 1 hour.
2. Roll the cold butter into a flat square.
3. Roll the dough into a rectangle, place butter on top, fold over.
4. Roll out and fold in thirds; chill 30 minutes. Repeat twice more.
5. Roll thin, cut into triangles, and roll up from the wide end.
6. Rise 2 hours, brush with egg, bake at 200C for 18-20 minutes until deep golden.

Serving suggestions

• Best warm from the oven.

Storage & reheating

Best fresh; unbaked croissants freeze well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions