Home-made buttery croissants

Home-made buttery croissants

Home Comforts
Yuki Sigura

If you ever wondered what goes into making a croissant… well, now you know: a fair bit of elbow grease. But the rewards are great. Good-quality butter is a must for this and that’s why the French croissants taste so good. The butter needs to be cold and firm. (You can’t make these with margarine, before you dare to ask!) You need to start these the day before you want them.


Quantity Ingredient
625g strong white bread flour, plus more to dust
75g caster sugar
12g fine sea salt
40g fresh yeast
500g unsalted butter, chilled
1 egg, lightly beaten
1 egg yolk, lightly beaten


  1. The day before you want to bake the croissants, place the flour, sugar, salt and yeast in a food mixer fitted with a dough hook, or a large mixing bowl, add 350–400ml of water and mix to a soft dough. Tip on to a floured work surface and knead really well until it feels elastic, then set aside.
  2. Place the chilled butter between two sheets of greaseproof paper and bash flat with a rolling pin to a 30 x 20cm rectangle about 1cm thick. Place in the fridge while you roll out the dough.
  3. Lift the dough back out on to a floured surface and roll out to a large rectangle, about 60 x 30cm.
  4. Put the butter in the centre of the dough and fold one side of the dough over the butter, then fold the other side over to meet it, covering the butter. Fold it all in half lengthways.
  5. Turn 90°, then roll out again to a 60 x 30cm rectangle. Fold one-quarter of the dough across to the centre, then fold the other side over to meet it. Fold it in half lengthways, then repeat the whole process twice more. Fold over, then cover and place in the fridge to rest overnight.
  6. Roll the dough out to 5mm thick, then cut into two 50 x 20cm strips. Cut each strip into triangles about 10cm wide at the base.
  7. Place a dough triangle with the narrow point facing away from you, then stretch the bottom points out sideways. Roll it over itself and curl it into a traditional crescent shape. Repeat to shape all the croissants.
  8. Place on baking trays lined with silicone paper, brush with egg and leave to rise for 30–45 minutes. They can be frozen at this point, or left in the fridge overnight to prove.
  9. When ready to bake, preheat the oven to 190°C. Bake for 25 minutes until golden brown.


  • Once you’ve shaped the crossiants, you can place them in the fridge, cover and bake them when you need. They keep for about 12 hours just fine.
James Martin
Saturday Kitchen
comfort food
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again