Quick and easy croissants from scratch

Ingredients

• 250 g (2 cups)strong bread flour
• 150 g (2/3 cup)cold unsalted butter, cubed
• 120 ml (1/2 cup)tepid milk
• 3 tbspsugar
• 7 g (1 sachet)dried active yeast
• 1/2 tspsalt
• 1 egg yolk, beaten with 1 tbsp milkegg yolk and milk, for the glaze

Instructions

1. 1

   Activate the yeast

   Warm the milk until it is around body temperature. Whisk in the sugar and yeast, then leave until frothy and completely cool. The milk must not be warm enough to melt the butter later.

2. 2

   Pulse the flour

   Put the flour and salt in a food processor with a metal blade. Add the cubed butter and pulse briefly a few times, stopping when the mixture looks like chunky breadcrumbs.

3. 3

   Bring together

   Tip the flour and butter mixture into a large bowl and add the cooled yeast mixture. Gently mix with a spoon or pastry scraper just until a dough forms, keeping the butter pieces about the size of peas.

4. 4

   Chill the dough

   Turn the dough onto a lightly floured worktop and press it into a square. Wrap it in cling film and chill in the freezer for 30 minutes or in the fridge for a couple of hours.

5. 5

   Roll a rectangle

   Lightly flour the worktop and rolling pin. Roll the dough into a rectangle roughly two to three times as long as it is wide; it may seem brittle at first but should come together as you work.

6. 6

   Fold the sides

   Fold the two short sides of the rectangle in towards the middle.

7. 7

   Turn and fold

   Rotate the dough a quarter turn, roll it out slightly to lengthen it, then fold the short ends towards the middle.

8. 8

   Repeat the folds

   Turn the dough over so the seams are underneath, then repeat the rolling and folding process from steps 5–7 three more times. The dough will become more elastic; if the butter softens too much, cover the dough and put it in the freezer until firm before continuing.

9. 9

   Chill overnight

   Shape the dough into a fairly small rectangle, wrap it twice in cling film and refrigerate for a couple of hours or, ideally, overnight.

10. 10

    Roll and trim

    Roll the dough into a rectangle three times as long as it is wide and at least 4 mm thick. Trim the edges with a pastry scraper.

11. 11

    Cut the triangles

    Cut triangles about 30 cm long and 8 cm wide at the base. Make a small slit in the centre of each base. Layer any scraps on top of one another, roll them out again and use them too.

12. 12

    Shape the croissants

    Gently stretch the corners and tip of each triangle, then roll it up loosely. Set each croissant on a large baking-paper-lined tray with the tip underneath, leaving a few inches between them.

13. 13

    Prove the dough

    Cover the croissants loosely with greased cling film and leave them to rise at room temperature for 2–3 hours.

14. 14

    Bake until golden

    Preheat the oven to 230°C (450°F). Brush the croissants with the egg wash and bake for 10 minutes. Lower the temperature to 190°C (375°F) and bake for another 5–10 minutes, until deep golden brown. Cool on a wire rack before serving.

What are croissants?

Croissants are buttery, layered pastries associated with French baking, though their pastry tradition has roots in the Austrian kipferl. Their crisp exterior and light, flaky interior come from layers of dough and butter that expand in the oven.

This quick-method version mixes cold butter into the flour before repeated rolling and folding. It offers a more approachable route to homemade croissants while still relying on cold butter and careful handling for its layers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 369 calories, 6g protein, 38g carbs, 22g fat.

The flour and sugar provide most of the carbohydrates, while the butter contributes most of the fat; the flour, milk and egg yolk provide some protein. Balance a croissant with fruit and a protein-rich side such as yoghurt or eggs.

Keep the butter cold

Butter pieces: pulse only until they resemble chunky breadcrumbs, then mix the dough gently so the pieces stay roughly pea-sized. Those pieces create pockets between the layers as the croissants bake.

Cool milk: let the yeast mixture cool completely before adding it to the flour. Warm liquid can soften the butter too early and make the dough harder to roll into distinct layers.

Rolling and folding

First roll: the dough may feel brittle when you begin, so roll steadily rather than forcing it. Folding the short ends towards the middle, turning the dough and repeating builds up the layers.

Between turns: if the butter starts to soften, pause and firm the dough in the freezer before continuing. Keep the worktop lightly floured so the dough does not stick, but avoid adding more flour than needed.

Cut and shape evenly

Triangle size: aim for triangles about 30 cm long with an 8 cm base, and make a small slit at each base. Stretch the corners and tip gently, then roll loosely so the dough has room to expand.

Tray spacing: arrange the croissants with their tips underneath and a few inches between them. Layering scraps before rolling them again helps use the offcuts without compressing them into a dense lump.

Allow time to rise

Cold rest: the dough needs at least a couple of hours in the fridge after its folds, with overnight chilling given as the ideal option. This long pause is part of the method, so plan it into your schedule.

Final rise: allow 2–3 hours at room temperature, as the recipe specifies. The dough should have time to rise before it goes into the hot oven; there is no shortcut in the method.

Bake for colour

Two temperatures: begin at 230°C for 10 minutes, then lower the oven to 190°C for another 5–10 minutes. This staged bake helps the croissants colour while they cook through.

Doneness cue: look for a deep golden-brown finish, using the colour rather than the minimum time alone to judge when they are ready. Cool them on a wire rack before serving.

Serving ideas

Fresh from the rack: serve the croissants once they have cooled enough to handle, either plain or with jam. Their buttery richness also works well alongside fresh fruit.

For a fuller breakfast, pair one with yoghurt or eggs. Keep accompaniments simple so the flaky pastry remains the focus.

Recipe notes & tips

• Let the yeast mixture cool completely before mixing it into the flour.
• Pulse the butter only briefly so it remains in visible pieces.
• Chill the dough whenever the butter starts to soften during rolling.
• Use just enough flour on the worktop to prevent sticking.
• Leave a few inches between croissants so they have room to rise.
• Cool the baked croissants on a wire rack before serving.

Variations

• Add chocolate: place a little chocolate in each triangle before rolling it up.
• Make them savoury: serve the baked croissants with cheese or ham.
• Use a filling: spread a thin layer of jam inside after baking.
• Try an almond finish: add an almond filling after baking and top with flaked almonds.
• Use the offcuts: layer the scraps, roll them out again and shape extra pastries.

Common mistakes to avoid

• Warm yeast mixture: it can soften the butter; wait until the milk mixture has cooled completely.
• Overmixing: the butter breaks down into the flour; stop as soon as the dough comes together.
• Soft butter: it blurs the layers during rolling; chill the dough until firm before continuing.
• Tight shaping: the dough needs room to expand; roll the triangles up loosely.
• Skipping the final rise: the croissants need 2–3 hours at room temperature before baking.
• Taking them out too pale: bake until deep golden brown, using the recipe's additional 5–10 minutes at 190°C as needed.

How to store

Once cool, store the croissants in an airtight container at room temperature and eat within 1–2 days for the best texture. Reheat briefly in a low oven to refresh the outside; the exact storage life is not specified in the recipe.

Frequently asked questions