There is nothing more satisfying than a nice croissant for breakfast along with a cup of tea or coffee... especially if you have made it yourself! This recipe for homemade croissants is from Sophia from Thermomix Baking Blogger. They have amazing buttery, flaky layers that melt in your mouth. Perfect with some jam on top!
Recipe Tester Feedback: "These croissants were delicious! Tasted better than store bought and are worth the effort for a special occasion." - Vicki
Contains: Gluten / Dairy / Egg
Preparation Time approx 2 hours + rising time
Cooking Time 10-15 minutes
Makes 16 croissants
Can be frozen
- caster sugar - 60g
- milk - 300g, plus 1 Tbsp for glaze
- yeast - 2 Tbsp, dry active
- plain flour - 500g
- butter - 30g
- butter - 250g, block, unsalted
- egg - 1
- If you need to make your own caster sugar, add sugar (60g) to the bowl and grind Speed 9 / 3 seconds.
- Add milk (100g only) and yeast (2 Tbsp) to the sugar in the bowl. Program 2 minutes / 37C / Speed 2.
- Add the remaining milk (200g), flour (500g), butter (30g only), salt (1.5 tsp). Program 2 minutes / Closed Lid / Kneading Function.
- Transfer to an oiled mixing bowl with a spatula.
- Cover the bowl with clingfilm and place in the fridge for 4 hours.
- Meanwhile, put the block of butter between 2 sheets of baking paper. Using a rolling pin, roll it into a 15cm square, keeping the edges straight. Leave wrapped in the baking paper and chill for 30 minutes.
- On a lightly floured surface, roll out the dough to a 30cm square.
- Place the butter on top at a 45° angle so that one edge of the butter is facing you. Fold over each corner of the dough to the centre to make a parcel. Take the pastry brush to brush off any flour. Press down the edges and flip upside down. Wrap in clingfilm and freeze for 10 minutes.
- Once chilled, unwrap and roll out the dough to a rectangle of 20x50cm. While rolling out, be gentle, do not press too hard, otherwise the butter will split. Fold the top 1/3 down and the bottom 1/3 up so that the dough is folded up like a letter, making sure you keep brushing off the excess flour. Wrap in clingfilm and freeze for 10 minutes. This is called a turn. Remove from the freezer, unwrap and place the dough in front of you so that the folded edge faces your right. Repeat the same rolling out, folding, freezing process another three times.
- Remove the dough from the freezer, unwrap and cut in half, widthways. Wrap one half in clingfilm and place back in the fridge until later.
- Roll the other half to a rectangle of 20x40cm and 0.7cm thickness. Cut into triangles with a 10cm long base. This should make around 8. Make a 2cm cut in each croissant base. Slowly start rolling up the croissant, pulling out the 2 corners to widen the croissant base. Then roll up from the base upwards. Turn the edges inwards and place on prepared baking trays. Repeat with the other half of the dough.
- Cover the croissants with a tea towel and leave to rise until doubled in size. This may take 1-2 hours. If you want the croissants for breakfast the next morning, you can proof them at room temperature for 1 hour, glaze and then chill overnight in the fridge for up to 16 hours.
- Preheat the oven to 190C.
- Make the glaze by cracking the egg (1) into a bowl and whisk together with the milk. Glaze each croissant and place the trays in the fridge for 30 minutes. Bake in the oven for 10-15 minutes until golden brown.Cool on a wire rack and enjoy!