- 500g strong white flour, plus extra for dusting
- 1½ tsp salt
- 50g sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 2 x 7g sachets fast-action dried yeast
- oil, for greasing
- 300g butter, at room temperature
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Put the flour, salt and sugar in a mixing bowl. Measure 300ml cold water into a jug, add the yeast and stir. Make a well in the flour and pour in the liquid. Mix, then knead on your work surface for 10 mins. Shape into a ball, put in a lightly oiled bowl, cover and chill for at least 2 hrs.
Put the butter between 2 sheets of baking parchment. Using a rolling pin, bash and roll it into a rectangle about 20 x 15cm. Leave wrapped in the baking parchment and chill.
Transfer the chilled dough to a floured surface and roll into a 40 x 20cm rectangle. Place the unwrapped slab of butter in the centre of the dough, so that it covers the middle third.
Fold one side of the dough up and halfway over the butter.
Fold the other side of the dough up and over the butter in the same way, so that the two edges of the dough meet in the centre of the butter.
Fold the dough in half so that the point where the ends of the dough meet becomes the seam. Wrap in cling film and chill for 30 mins.
Repeat the rolling, folding and chilling process (steps 3-6) twice more in exactly the same way – rolling the pastry while it’s still folded – without adding more butter. Wrap and chill overnight.
The next day, roll the dough out on a floured surface into a large rectangle, measuring about 60 x 30cm. Using a sharp knife or pizza cutter, trim the edges to neaten.
Cut the dough in half lengthways so that you have 2 long strips, then cut each strip into 6 or 7 triangles with 2 equal sides.
Take each triangle in turn and pull the two corners at the base to stretch and widen it.
Starting at the base of each triangle, begin to gently roll into a croissant, being careful not to crush the dough.
Continue rolling, making sure the tip of each triangle ends up tucked under the croissant to hold in place. If adding any fillings (see tips, below), place across the widest part of the triangle before rolling up.
Bend the ends of the croissants inwards, then transfer to baking trays lined with baking parchment, spaced well apart. Cover with lightly oiled cling film and leave to rise for 2 hrs, or until doubled in size.
Heat oven to 200C/180C fan/gas 6. Mix the beaten egg with a pinch of salt and use to generously glaze the croissants. Bake for 15-18 mins until risen and golden brown, then cool on wire racks.
Jazz up your croissants
Try adding different flavours and fillings (step 12). Once you’ve cut the dough into triangles, try… Chocolate: When you’re ready to roll the croissants, arrange strips of dark chocolate along the nearest edge, then continue rolling and shaping them. Almond: Pop strips of marzipan along the edge of the croissants before rolling. After glazing the croissants, sprinkle over some flaked almonds. Click right for more suggestions...
More filling ideas
Cinnamon & raisin: Mix together 100g muscovado sugar and 1 tbsp ground cinnamon, then sprinkle over the unrolled croissant dough. Scatter over raisins, then shape and bake. Cheese & ham: Lay a slice of ham and a slice of cheese on top of each triangle of dough and shape as in the recipe.
Tips for croissant success
• Work as quickly as you can with the dough – if it gets too warm, the butter will begin to melt out. Chill the dough at any point to firm up. • If butter starts to break through the dough, dust the area with a little flour, then continue after chilling. • Making croissants is a labour of love, so don’t waste any dough – cut smaller triangles and make mini croissants from any offcuts.