• 1 cup bread flour, plus extra for dusting and rolling
  • 150g cold unsalted butter, cubed
  • ½ cup) warm milk
  • 4 tablespoons sugar
  • 2 teaspoons dry active yeast
  • 1/2 teaspoon salt
  • 1 beaten egg yolk to glaze


  1. Whisk the milk, sugar and yeast together in a large bowl and let it cool until completely cold.
  2. Put the flour, salt and butter in a bowl and mix with a fork until the mixture looks like chunky breadcrumbs.
  3. Add both the milk mixture and the flour mixture together and gently combine.
  4. Turn the dough onto a lightly floured work top and press together to form a square. Wrap in cling film and put in the freezer for 30 minutes.
  5. Once cooled, with a rolling pin roll the dough into a rectangle shape, fold it gently and roll it out with the rolling pin again. Repeat until the dough is soft. Put in the refrigerator for two hours.
  6. When ready, roll the dough out into a rectangle of about 5mm thick and cut into long triangles.
  7. Roll the triangles from base to pointy end and place on a baking tray.
  8. Glaze the croissants with egg yolk and bake for 15 minutes on 200 degrees Celsius fan bake

Bon appetite!

2 Responses

  1. gloria kim
    | Reply

    How Much can you make with one lot?

  2. Brylea
    | Reply

    Do you have to use bread flour or would self raising flour work

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