Croissants

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    4hrs 10mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    522
based on 15 ratings

Delicious flaky, buttery French croissants are a little tricky to make, but they are worth the effort. Serve warm for breakfast on their own or with butter and jam. You can also cut them in half and fill with cheese or ham if you fancy a savoury breakfast.

recipe updated 15 Feb 2023

Ingredients

  • Unsalted butter icon
    Unsalted butter
    40 g
  • Unsalted butter icon
    Unsalted butter
    250 g
  • Egg icon
    Egg
    1
  • Milk icon
    Milk
    280 ml
  • Dried yeast icon
    Dried yeast
    14 g
  • Plain flour icon
    Plain flour
    500 g
  • Caster sugar icon
    Caster sugar
    20 g
  • Salt icon
    Salt
    1 ½ teaspoons

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Kenwood Chef
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Work surface
  • kCook icon Lightly floured surface
  • kCook icon Work surface
  • kCook icon Lightly floured surface
  • kCook icon Baking tray - large

Step preview

  1. Attach Dough Hook
  2. Add milk and dried yeast to the Kenwood Bowl
  3. Let rest until dissolved
  4. Add plain flour, unsalted butter, caster sugar and salt to the Kenwood Bowl
  5. Mix with splashguard fitted until dough forms - 10 min, Speed 1
  6. Transfer the dough to a large mixing bowl
  7. Cover with kitchen towel
  8. Chill overnight in fridge - 12 hr
  9. Line a clean work surface with parchment paper
  10. Place unsalted butter on the work surface
  11. Place another piece of parchment paper on top
  12. Roll out until 1/8" (5mm) thick
  13. Chill in fridge until needed
  14. Retrieve the dough from the fridge
  15. Place dough on lightly floured surface
  16. Form into a ball
  17. Use a sharp knife to cut a cross on the top of the dough
  18. Fold out each quarter section of the cross
  19. Roll out each section
  20. Check that your butter is the same size as your centre section
  21. Retrieve the butter from the fridge
  22. Place the butter in the middle of the dough
  23. Fold each section over the centre to cover the butter
  24. Tightly ‘pinch’ the seams
  25. Lift the dough and lightly flour the work surface
  26. Using rolling pin, roll the dough out until 3-5mm thick
  27. Fold the bottom edge up to the centre
  28. Fold the top down to cover the first fold
  29. Turn the dough 90º and immediately repeat the rolling and folding action
  30. Wrap with plastic wrap
  31. Chill in fridge - 30 min
  32. Repeat the chilling and folding process 2 more times (6 turns in total)
  33. Line a clean work surface with parchment paper
  34. Draw a triangle with a 14 cm base on parchment paper and set the template aside
  35. Retrieve the chilled dough from the fridge
  36. Place dough on lightly floured surface
  37. Roll out until 1/8" (5mm) thick
  38. Use the paper template to cut the dough into triangles
  39. Use a sharp knife to make a small incision into the middle of the base of the triangle
  40. Pull out the bottom points to stretch the base
  41. Roll each triangle starting from the base and stretching it slightly without tightening too much
  42. Pull the edges in to make a crescent shape
  43. Cover with kitchen towel
  44. Prove until doubled in size - 2 hr 30 min
  45. Pre-heat oven - 180°C
  46. Line a clean baking tray with parchment paper
  47. Place the pastries on the baking tray
  48. Brush with egg
  49. Bake until golden brown - 15 min, 180°C
  50. Remove from oven
  51. Let cool slightly
  52. Serve
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