Friday, 5 September 2014

How to make Butter Croissants Recipe

How to make Butter Croissants Recipe


  • 250g Bread flour
  • 20g Butter
  • 13 g
  • 140 ml Warm water
  • 20 g Sugar
  • 160g Butter
  • Pinch of Salt


  1. Add yeast and sugar in to the warm water and leave to activate.
  2. Add flour , Salt and 20g butter in to the mixing bowl.Mix well.
  3. Add yeast little by little to make a soft dough. If you find the dough is dry add abit more water.
  4. Knead at least 10 min.
  5. Roll the dough to a rectangle and put the butter in the middle as instructed in the video.
  6. Then cover the butter bringing all ends to the middle.
  7. Flour the bench and put that upside down and roll to a rectangle.
  8. Fold the dough to three and do the same procedure two more times leaving the dough in the fridge for 30-1hour.
  9. After roll to a rectangle and cut into triangles as instructed in the video.
  10. Roll the croissonts from long edge to the small end.
  11. Leave on baking trays to prove.
  12. After brush the tops with egg yolk and bake 180c about 20-30 min until they are golden brown.
  13. Can freeze them upto 6 months.


  1. want to make this croissants,just want to ask, at the last stage of making the croissants, is it alright to let the dough stay in the fridge for a couple of hours or let say overnight, then early morning will let the dough rise before baking them? coz m worry if i do bake them too early for breakfast the croissants become hard?
    By the way, i tried your milk soft bread recipe, wow its really soft, and what i did was add some fillings like tuna and sausage.. and it turn out yummy.. many thanks! hope to hear from you..

  2. You can do that Grace. You can make them and leave in the fridge and leave to prove out and then can bake them. No problem at all. The crossonts never go hard. Even you can freeze them for months.Half of mine still in the freezer..LOL I did several baking recently as the spring has sprung. Enjoy baking and let me know how you find it. :)

  3. hi,
    i make this croissants last night, and i encountered some problems.. when i roll out the dough for the second time, the butter came out from the dough, even i put them back into the fridge for a couple of hours, coz right now our weather is 30'c,, i wonder what was the problem? is it because of our weather or is it because of the butter that i used? it indicates the ingredients of the butter there's a water content? please need your advice... many many thanks!

    1. If the butter melted its the temperature. If you have flattened the butter well enough it will not happen. Or may be your pastry layer was thin and torn.

    2. i flattened the butter like the way you make your butter... but may be because m in a warm place the butter melted and you are right the pastry quiet thin when i reach the second stage of rolling, the reason why butter easily came out.. any advice? thanks!

    3. yes , when you fold have to fold it well to secure the butter in your first fold. So when you do the first always try to roll on the folded side.

  4. can I use plain flour instaed of bread flour? pls help

  5. Hello can I ask the total time of making this :)