The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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qahtan's picture


Where can I find the croissant recipe...... glory

shi's picture

croissant recipe thats what u want. well I dont know how to guide you actually i stumbled upon it by chance it has been entered by Floydm. I dont know how to give u the exact location. but what i did was type croissant in the search box n bingo the recipe was there on the top. Hope u are able to locate it :)

tatter's picture

Here's mine:
350g white bread flour
115g fine French plain flour (all purpose)
1tsp salt
2tbsp caster sugar
15g fresh yeast
225ml lukewarm milk
1 egg, lightly beaten
225g butter
for the glaze:
1 egg yolk
1tbsp milk
Sift the flours and salt together into a large bowl. Stir in the sugar. Cream the yeast with 3 tbsp of the milk, then stir in the rest. Add the yeast mixture to a well made in the centre of the flour, then add the egg and gradually add the flour until it forms a dough. Knead for a few minutes. Place in a lightly oiled bowl, cover with oiled plastic wrap, and leave for an hour in a warm place.
Knock it back, cover again and chill for an hour.
Flatten the butter into a block ab. 2 cm thick. Knock back the dough and turn out on to a floured surface. Roll out into a 25cm square, rolling the edges thinner than the centre.
Place the butter diagonally in the centre and fold the corners of the dough over the butter.
Roll the dough into a rectangle (2cm thick, twice as long as it is wide). Fold the bottom third up and the top third down and seal the edges with a rolling pin. Wrap in clear film and chill for 20 min.
Repeat the rolling, folding, amd chilling twice more,turning the dough by 90 degrees each time.
Roll out into a 60 x 30 rectangle. Cut in half lengthways. Then cut crossways into 14 equal triangles with 15cm bases. Place them on a baking sheet, cover and chill (10 min).
Place each triangle with the wide end on the top, hold each side and pull gently to stretch the top of the triangle a little, then roll towards the point, finishing with the pointed end tucked underneath. Curve the ends to make a crescent. Place them on baking sheets, spacing well.
Mix egg yolk and milk. Lightly brush each croissant with the glaze (avoid the cut edges!). Cover them loosely and leave to rise for 30min or until nearly doubled in size.
Preheat the oveb to 220 C. Brush the croissants with the remaining glaze and bake 15-20 min, until crisp and golden. Cool slightly , serve warm.
Bon appetit!

qahtan's picture

Thanks,,,,,,,,,,,,,,,,, ;-))) qahtan

Floydm's picture

Yeah, here is the croissant bit I did. Carlton B. also did those great Laminations of Dough articles, which include a formula.

qahtan's picture

Hi Floydm, yes thanks, after I got myself into gear I knew how I could find it,,,, I suppose I had what some people call a senior moment:-)) as I couldn't think where I could get it from...
Nice to have folks like you around as a back up when this happens.
:-))), qahtan