Croissants What i have been doing the whole sunday..?


  • 55g sugar
  • 1,4 dl cold milk
  • 1,4 dl cold water
  • 40g melted butter
  • 500g flour
  • 1 package of dry yeast (7g)
For the folding:
  • 280g butter
  • flour


See the step by step instructions below. This recipe makes about 16 croissants.

Our philosophical thoughts of the recipe:

Images make it easier to follow the steps:

1. Make the dough: dissolve sugar to liquids. Mix yeast to the flour and add half of the yeast to the liquids. Then add butter and rest of the flour. Cover with cling film and let rest in the fridge overnight.

2. On the next day (or when the dough has been at least 2 hours in the fridge) roll a 20cm x 20 cm square of the butter in between two baking papers. Roll a 30cm x 30cm big square of the dough and  place the butter square on in the middle of the dough square. Fold dough around the butter envelope-like.

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3. Roll the dough carefully to a rectangle 20cm x 60cm (about..). Fold 1/3 of the dough in the middle of the dough and the other 1/3 on top of it. Like folding an ad flyer. Cover the dough with a kitchen towel and put to the freezer for 15 minutes.

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4. Repeat the folding from step 3. Cover the dough with a kitchen towel and put to the freezer for 15 minutes.

5. Repeat the folding but now if  you want you can fold first 1/4 from the both sides and then fold the dough one more time so you get four layers. Cover the dough with a kitchen towel and put to the freezer for 15 minutes.

4. Repeat the folding from step 3. Roll the whole dough to a 5mm thin layer. Cut in lengthwise and make small triangles.

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6. Roll the triangles to croissants and put on baking trays. Let rise for 1 hour.


7. Preheat your oven to 180 degrees. Brush your croissants with egg and bake for 15-20 minutes until golden. Enjoy with good company, cheese, butter, Toblerone…

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I have wanted to make croissants for a long time now. We had some amazingly good ones at Sadro’s brunch with cinnamon and powder sugar. Maybe that’s why I got this urge to start making these on saturday evening one hour before going out… I knew, that if I make the dough ready now, I can win a couple of hours of the hard baking work tomorrow. This was kind of a mix of many recipes I found from the internet… Searched with words: quick-, easy-, not-time-consuming-, paleo-, best croissant recipes. Surprisingly the result ended up being not only delicious but also cloudy and soft with many layers! I warmly recommend making these – perfect breakfast/brunch/lunch for a sunday, especially after a night out : )

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