Croissants

I spent most of February perfecting croissants after realising my original recipe was, well, shite. Instead of fixing it, I started from scratch, focusing on improving the dough and method. I experimented with different glazes, baking temperatures, and times. A well-beaten egg glaze works best—it prevents burning compared to glazes with water or milk. A longer bake at a lower temperature also yields better results than a shorter, hotter bake. The key is letting the croissants cool completely before eating. Proving is crucial too: keep them in a warm (not hot) place, away from direct sunlight or humidity. A fridge prove isn’t worth it here—it’s already a labour of love!

Makes 16

Hands-on Time 30 minutes

Proving Time +2 hours

Baking Time 25 minutes

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Ingredients

1 portion of leavened yeasted dough (laminated dough)
Bread flour (for dusting)
1 medium egg

Equipment

Rolling pin
Pizza cutter or sharp knife
2 baking sheets
Baking parchment
2 roasting tins or tea towels
Small bowl
Fork
Pastry brush
Wire rack

Method

1. Prepare the Dough

Divide the dough into two equal portions.
Roll one portion on a lightly floured surface into a 50cm x 25cm rectangle. Lift the dough occasionally to let it relax as you roll.

2. Cut the Triangles

Use a pizza cutter or knife to make 9cm indentations along the bottom edge of the dough.
Make corresponding indentations 9cm apart along the top edge, aligning them with the middle of the bottom indentations.
Cut diagonally from indentation to indentation to create 8 triangles.

3. Shape the Croissants

Place a triangle with the wide end closest to you. Cut a small slit in the middle of the wide edge.
Roll the dough up away from you, gently stretching the tip as you go. Tuck the tip underneath the croissant.
Repeat with the remaining triangles.

4. Prove the Croissants

Place the croissants on lined baking sheets, spaced apart.
Cover with roasting tins or tea towels and let them prove for 2 hours until doubled in size and wobbly.

5. Bake the Croissants

Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Beat the egg in a small bowl until smooth. Brush the tops of the croissants lightly with the egg wash.
Bake one sheet at a time on the middle shelf for 25 minutes until golden.

7. Cool and Serve

Let the croissants cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Enjoy!