I made these about two weeks ago. But I didn`t have time to upload them yet. They are so buttery and soft. I also froze a little of the dough and made it a couple days later. It worked out just fine.

It is a lot of work to roll in the butter but it is definetely worth it. The Croissants got eaten within a day, and I made quite a lot. Normally when I bake with yeast I always mess up and everything tastes like yeast, but this time they just tasted like really good Croissants (I am kind of proud).


  • 30 g of yeast
  • 300 ml milk
  • 500 g flour
  • 40 g sugar
  • 1 tsp salt
  • 300 g butter
  • 1 eggyolk (optional)



  1. Crumble the yeast into the milk and let it dissolve. Put the flour into a mixing bowl and form a mold in the middle. Place the sugar and salt in the mold. Add the milk and stir/kned until it becomes a nice dough. Place dough into the fridge for 2-3 hours.
  2. Cut the butter into thin slices. Roll out the dough, place the butter slices in the middle and fold the sides over the butter.
  3. Roll out the dough again and repeat folding (about 3 more times). Then place into the fridge for about 30 minutes.
  4. Roll out the dough until it is about 2 mm thick. Cut the dough into 20 cm wide stripes. Cut out triangles and roll into Croissants. You could also fill the Croissants if you want (I often use Nutella or bananas for filling ).
  5. Place the Croissants onto a baking sheet. Mix the eggyolk with 1 tbsp of water and coat the Croissants with the mixture. Bake at 400°F/200°C for about 20 minutes or until golden brown.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s