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servings: 12
preparation time: 2 days or more
baking time: 25 min
difficulty: difficult



Everyone loves croissants... me too, but because I know how much fat and calories they have, I very rarely eat them. I always bake way more than we eat and then freeze them for future breakfasts. Buns, bread and baguettes are also super delicious freshly baked when you take them out of the freezer. So don't worry if you bake too much, they always taste great from the freezer! It's not a lot of work, but it takes a long time to bake them. The process is long, but not complicated. Have fun with it!

Nutrition Information

per 100g
349 kcal
34.9 g
5.3 g
20.8 g


Note: This is a double portion. You can also reduce the ingredients to half or, to make it easier to work with it, cut the dough in half before placing the butter and split the butter also in 2 rectangles. If you do it for the first time, it won't be easy to handle the double portion.

Let's start :)

About 1 hour before starting, let the yeast and butter warm up at room temperature.

Mix 500 g of flour with salt.

Warm water, milk, 50 g butter and sugar until the butter is melted. Don't let it boil. It should be just warm. Then dissolve the yeast in it.

Make a well in the flour and slowly add the liquid while stirring.

Work the flour in from the inside out until a ball of dough forms. Knead for about 3-5 minutes.

Cover the dough in a bowl and let the dough chill for 30-50 minutes .

Meanwhile, mix 250g soft butter with 50g flour so it has some stability, then spread into a rectangle, cover it in plastic wrap and let it chill in the refrigerator for about 30 minutes.

Roll out the dough into a rectangle, double the size of the butter rectangle.

When the butter it’s chilled, place it on the dough.

Fold the cold dough over the cold butter. The butter should be covered with only one layer of dough. Cut the extra dough out.

Roll the dough in a bigger rectangle until you have a 1 cm sheet. Fold the dough 1/3 from one side, then 1/3 from the other side to form a 3 layer block.

Cover in plastic wrap and place it in the fridge for 4 hours or over the night.

Take the dough out of the fridge and roll out the dough into a rectangle. Fold again after the same procedure. Cover in plastic wrap and place it in the fridge for 4 hours.

Repeat this procedure 4 times more. You will have 24 layers of butter.

Roll the dough in a long rectangle and cut triangles with a pizza cutter.

Roll up the base, while gently pulling at the two corners to make the base slightly wider. Make sure the tip of the triangle is properly centered the whole way.

Place the rolled up croissant dough on baking paper, while making sure the tip of the croissant triangle is placed under the croissant. 

Cover with plastic wrap.

Make sure there's plenty of space between the croissants so that proofed croissants don’t stick.

Mix the egg yolk with cream or milk and brush the croissants with it before baking.

Bake at 190°C vetilation for about 20 - 30 minutes until golden brown.

Remove from the oven and let them cool for a few minutes before transferring the croissants onto a cooling rack. Then let them cool down 10-20 minutes further.

Here is the recipe I followed. I made it simple for you, but if you want to make it 'a la carte' then I recommend you to read the recipe from The Flavor Bender.

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