spiral croissants

Ingredients

• 240 g (2 cups)plain flour
• 50 g (¼ cup)granulated sugar
• 5 ml (1 teaspoon)salt
• 7 g (1 packet; about 2¼ teaspoons)active dried yeast
• 170 g (¾ cup), cold and cut into small cubesunsalted butter
• 120 ml (½ cup), coldmilk
• 60 ml (¼ cup), coldwater
• 227 g (1 cup), coldunsalted butter
• To tastefilling of your choice, such as chocolate chips, almond paste or fruit jam
• To tastetoppings of your choice, such as chocolate syrup or chopped pistachios
• 1egg, beaten
• As neededbaking rings
• 1rolling pin

Instructions

1. 1

   Make the dough

   Combine the flour, sugar, salt and yeast in a mixing bowl. Add the cold butter cubes and work them into the flour with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the cold milk and water until a dough forms. Turn it onto a lightly floured surface and knead gently until smooth. Shape into a rectangle, wrap in plastic wrap and refrigerate for 30 minutes.

2. 2

   Shape the butter

   Place the cold butter between two sheets of parchment paper and flatten it with a rolling pin into a rectangle. Refrigerate until firm but still pliable.

3. 3

   Layer the dough

   Roll the chilled dough on a floured surface into a rectangle about twice the size of the butter layer. Set the butter on one half of the dough and fold the other half over it. Press the edges gently to seal, then roll the dough into a thin rectangle about 3–5 mm thick.

4. 4

   Roll the spiral

   Spread your chosen filling evenly over the dough. Starting at one end, carefully roll it up tightly into a spiral.

5. 5

   Slice and arrange

   Slice the rolled dough into equal-sized pieces with a sharp knife. Place each piece in a baking ring on a parchment-lined baking sheet, leaving space between them.

6. 6

   Rise and prepare

   Cover the croissants with a clean kitchen towel and leave them at room temperature for about 1–2 hours, until puffy and doubled in size. Preheat the oven to 190°C (375°F), then brush the croissants with the beaten egg.

7. 7

   Bake until golden

   Bake in the preheated oven for 15–20 minutes, until golden brown and flaky.

8. 8

   Add toppings

   Add your chosen toppings, if using, and serve.

What are spiral croissants?

Croissants are French-style laminated pastries, made by folding butter into dough so it bakes into distinct flaky layers. This version rolls the dough into a coil and slices it into round, spiral-shaped portions rather than forming crescents.

The dough begins with butter mixed into the flour, then gets a separate butter layer folded inside. A chosen filling winds through the spiral, while baking rings help the pastries keep their round shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1012 calories, 14g protein, 60g carbs, 84g fat.

The flour and sugar provide most of the carbohydrates, while the two quantities of butter account for much of the fat. Flour, milk and egg contribute some protein; the filling and toppings can add substantially more energy and vary by choice. Pair a croissant with fresh fruit for a more balanced plate.

The two butter stages

Dough butter: The small cold cubes are worked into the flour until coarse crumbs form. Keeping this butter cold helps maintain the crumbly starting texture.

Butter layer: Flatten the second quantity of butter into a rectangle and chill it until firm but still pliable. It needs to be workable enough to sit inside the dough without breaking into hard pieces.

Rolling and filling

Enclose the butter: Place it on one half of the dough and fold the other half over it, pressing the edges to seal. Roll gently into the stated 3–5 mm thickness.

Spread evenly: Use a thin, even layer of your chosen filling so it reaches across the dough without making the roll difficult to handle. Roll from one end into a tight coil for clearly defined spirals.

Rise and doneness cues

Final rise: Leave the shaped portions covered at room temperature for about 1–2 hours. The method’s cue is that they should look puffy and doubled in size.

Baking: Bake at 190°C for 15–20 minutes. Look for a golden-brown surface and flaky layers before taking them out.

Why use baking rings?

A ring surrounds each cut spiral as it bakes, helping it hold a round shape. Set the rings on a parchment-lined tray and leave space between the pastries.

Cut the roll into equal-sized pieces so they bake at a similar rate. The recipe does not specify a slice thickness, so aim for consistent portions.

Fillings and serving

Chocolate chips, almond paste and fruit jam are suggested filling options; the choice changes the sweetness and character of the pastry. Chocolate syrup or chopped pistachios can be added as toppings after baking.

Serve the croissants warm or at room temperature, on their own or alongside fresh fruit. Keep toppings to taste, particularly if the filling is already sweet.

Recipe notes & tips

• Keep the butter cold while preparing both the dough and the separate butter layer.
• Flatten the butter between parchment sheets to make a neat rectangle.
• Seal the dough edges gently around the butter before rolling it thinner.
• Spread the filling evenly so each slice has a similar amount.
• Leave space between the baking rings on the tray.
• Use the puffy, doubled-in-size appearance as the cue to finish the final rise.

Variations

• Chocolate chips: Scatter them evenly over the dough before rolling.
• Almond paste: Spread it in a thin, even layer for a nutty filling.
• Fruit jam: Use a light layer to add a fruity swirl.
• Pistachio topping: Sprinkle chopped pistachios over the baked pastries.
• Chocolate finish: Drizzle chocolate syrup over the croissants before serving.

Common mistakes to avoid

• Warm butter: It can make the dough harder to handle; keep the butter cold and chill the butter layer until pliable.
• Unsealed edges: Butter may escape during rolling; press the folded dough edges gently together.
• Uneven filling: Some slices may have much more than others; spread the filling evenly before rolling.
• Loose spiral: The slices may unravel; roll the dough tightly from one end.
• Crowded rings: The pastries need room on the tray; leave space between each ring.
• Under-rising: The croissants may not become puffy; allow the stated 1–2 hours and check for doubled size.

How to store

Once cool, store the croissants in an airtight container at room temperature and eat within 2 days for the best texture. Reheat briefly in an oven until warmed through; toppings may be best added after reheating.

Frequently asked questions