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Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Medium

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  • 9 oz plain flour
  • 6 oz unsalted butter, softened
  • 1/2 oz butter
  • 1/2 oz fresh or dried yeast
  • 1 egg, beaten with 2 tbsp. milk
  • 1 tbsp - sugar
  • 1/2 tsp - salt

How to Make Croissants

  • Assemble the dry ingredients.
  • Cream the yeast and sugar with 2 fluid ounces of warm water. Leave to stand until frothy.
  • Sift the flour and salt and rub in the butter.
  • Stir the yeast mixture into the flour mixture to form a dough.
  • Knead for 5 to 10 mins, then place in a lightly oiled bowl, turning once so that the oiled side is uppermost.
  • Cover and leave to rise in a warm place.
  • When the dough has doubled in bulk (1-2 hrs) turn out on to a lightly floured board and roll into a long rectangle around 1/2 inch thick.
  • Mark into thirds along the longer side.
  • Divide the butter into four.
  • Dot a quarter over the upper two thirds of the dough, leaving a 1/2 inch border around the edges.
  • Fold the unbuttered third of the dough towards the centre, then fold over the remaining buttered third to form a parcel.
  • Press the edges together to seal.
  • Place the dough in an oiled polythene bag and chill for 30 mins.
  • Repeat steps 3-6 three more times until all the butter is incorporated. Chill the dough for 1 hour. Roll out the dough on a lightly floured surface to a rectangle tin. Trim the edges.
  • Cut the dough in half lengthways and cut each half into 6 triangles.
  • Loosely roll up each triangle, starting with the base and finishing with the point underneath.
  • Curve the crescents and place on an ungreased baking tray.
  • Glaze with the beaten egg and milk, cover with oiled polythene and leave at room temperature for 1 hour until doubled in bulk.Glaze again, then bake at 220 degree C for 12-15 mins.