Croissants

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recipe by Manon Richard

  • Time icon
    Total Time
    13hrs 30mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    522
based on 51 ratings

For 8 croissants. User generated recipes have not been re-tested by Kenwood.

recipe updated Mar 6, 2024

Ingredients

  • Milk icon
    Milk
    280 ml
  • Quick-rise yeast icon
    Quick-rise yeast
    14 g
  • All purpose flour icon
    All purpose flour
    500 g
  • Sugar icon
    Sugar
    20 g
  • Butter icon
    Butter
    290 g
  • Salt icon
    Salt
    1 teaspoon
  • Egg icon
    Egg
    1

Tools

  • kCook icon Oven
  • kCook icon Cooling rack
  • kCook icon Rolling pin
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Bowl - large
  • kCook icon Lightly floured surface
  • kCook icon Work surface
  • kCook icon Baking tray - large
  • kCook icon Small bowl

Step preview

  1. Attach the Dough Tool
  2. Add milk and quick-rise yeast to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Mix with splashguard fitted - 2 min, 35°C, Speed Min
  5. Then add all purpose flour, sugar, butter and salt to the Cooking Chef XL Bowl
  6. Mix with splashguard fitted - 5 min, Speed 1
  7. Transfer content of Cooking Chef XL Bowl to bowl
  8. Cover with kitchen towel
  9. Chill overnight in fridge
  10. Add butter to a clean work surface
  11. Roll into a rectangle until 2cm thick then set aside
  12. Transfer dough to lightly floured surface
  13. Roll into a rectangle
  14. Roll dough so it is a bit thicker in the middle compared to the edges, and so it is big enough to cover the butter
  15. Transfer butter to shaped dough
  16. Fold the dough over the butter and press the edges to seal them together
  17. Roll the dough in a rectangle 3 times longer than large
  18. Fold the dough in 3 over the middle, and make a quarter turn with it on the right
  19. Chill in fridge - 30 min
  20. Repeat previous rolling and folding twice with 30 minutes rest in the fridge in between
  21. Chill in fridge - 30 min
  22. Finally, roll the pastry to a 4 or 5 mm thickness
  23. Cut triangles with a base about 14cm long
  24. Roll each triangle from the large base to the tip
  25. Grease a clean baking tray
  26. Transfer shaped dough to baking tray
  27. Cover with kitchen towel
  28. Prove until doubled in size - 2 hr 30 min
  29. Pre-heat oven - 180°C
  30. Remove the kitchen towel from the tray
  31. Brush with egg
  32. Bake - 15 min, 180°C
  33. Transfer onto cooling rack and let cool
  34. Serve
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