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!

Croissants
Croissants

Makes 16

Hands-on Time 30 minutes

Proving Time +2 hours

Baking Time 25 minutes

Print friendly version

Ingredients

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!

Croissants
Croissants