Croissants are not difficult to make, just really time consuming. These are a form of laminating pastry but because of the yeast added, the time taken is lengthened. The more the yeast is allowed to ferment between folds, the better these taste.

As usual, I do try to optimize everything, so the first rise is overnight in the refrigerator for me. The second rise is often about an hour and so is the last. To me, the croissant, like the Danish, is a combination of the puff pastry and the bread.

I shape them simply most of the time, fashioned as a croissant or rolled up as Pain au chocolat. When you bake croissants, the house smells really wonderful, the aroma of bread combined with rich butter is simply irresistable.





375g Plain Flour

9g Instant Yeast

200g Milk (cold)

50g Unsalted Butter, rolled into a 7mm thick rectangle piece of butter

1 teaspoon Salt

1 Tablespoon Sugar

1 egg

Laminating Butter

200g Unsalted Butter


  1. Place all the ingredients into a blender and blitz until combine.
  2. Knead it for 3 minutes and then rest the dough in the refrigerator for at least 40 minutes. (I leave it overnight).
  3. Roll out the dough into a rectangle twice the length of the butter.
  4. Wrap the butter into the dough. Roll out and fold the dough twice, like folding a letter.
  5. Wrap the dough into cling wrap, and store in the refrigerator until the dough has risen.
  6. Remove the dough from the fridge and roll out to 7mm thick. Repeat the fold.
  7. Refrigerate a further 02 minutes and then roll out and do another letter fold.
  8. When done with folding a third time, the dough is ready with 27 layers..
  9. Shape and bake at 180C for 15 minutes on a medium to high oven rack.