Butter croissants

    7 hours 5 min

    Set aside some baking therapy time and have fun making a dozen or so delicious buttery croissants! You can use the same pastry recipe for making danish pastries.

    46 people made this

    Serves: 16 

    • 1 (7g) sachet dried active baking yeast
    • 225ml warm water (45 degrees C)
    • 180ml evaporated milk
    • 1 1/2 teaspoons salt
    • 60g caster sugar
    • 1 egg
    • 625g plain flour, divided
    • 60g butter, melted
    • 225g butter, chilled and diced
    • 1 egg, beaten

    Prep:30min  ›  Cook:35min  ›  Extra time:6hr  ›  Ready in:7hr5min 

    1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in milk, salt, sugar, 1 egg, 125g flour and melted butter. Beat to make a smooth mixture; set aside.
    2. In a large bowl, rub the 225g chilled butter into remaining flour until butter particles are the size of dried kidney beans. Pour the yeast mixture over this and carefully turn the mixture over with a spatula to blend, just until all flour is moistened. Cover with cling film and chill for at least 4 hours or up to four days.
    3. Turn dough out onto a floured surface; press into compact balls and knead about 6 turns to release air bubbles. Divide dough into four equal parts. Shape one at a time. Refrigerate the remaining dough.
    4. Roll one part of the dough on a floured board into a circle 45cm in diameter. With a sharp knife or pizza cutter, cut the circle into eight equal wedges. Roll the wedges loosely toward the point. Shape each roll into a crescent and place on an ungreased baking tray. Allow 4cm space between each croissant.
    5. Cover and let rise at room temperature until almost doubled in size, approximately 2 hours. Meanwhile, preheat oven to 170 C / Gas 3.
    6. Brush croissants with beaten egg. Bake in preheated oven for 35 minutes, until golden.

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    Reviews & ratings
    Average global rating:

    Reviews in English (28)


    While delicious, these aren't really croissants. They're missing those lovely layers that make croissants what they are! It hasn't stopped the children and I from eating an embarrassing amount of them, and I know they'll be popular with guests... it's just that I was looking for a shortcut to the authentic thing. I'll keep looking, but then again maybe there isn't one!  -  26 Apr 2002  (Review from Allrecipes US | Canada)


    I suggest using this dough as a base for cheese danish. I use 8oz.cream cheese, 1/4 c.sugar, 4 Tb.cornstarch & 1 egg for the cheese filling. Just combine the ingredients, roll out the dough, fill the center. cut one inch strips on each side then fold. Let it rise for 2 to 2-1/2 hours before baking. For added flavour you may top the cheese filling with any kind of fruit jam.  -  02 Aug 2009  (Review from Allrecipes US | Canada)


    I really enjoyed making these croissants. I did not refrigerate them for four hours as I did not have so much time. I stuck them in the deep-freezer for 30 mins and they taste and look perfect. A sure recipe I will share with my friends  -  14 Jun 2001  (Review from Allrecipes US | Canada)