Butter Croissants

The first time I encountered them was in Singapore. My family stood perplexed beside the buffet table wondering WHAT THE HECK they were!! But, one bite and we were addicted. The other families had to literally grab them out of our hands to catch hold of one.

When we returned back home, there was the acute lack of croissants that we had to adapt to. But, baking saved our asses!! Those hotel croissants can’t compete with homemade croissants fresh out of the oven. Even my kitten is a huge fan of them!!

I gotta warn you guys- IT’S A LENGTHY PROCESS, but  every croissant made is worth the effort ten times over!!



serves 5

  1. 2 1/4 cups all purpose flour
  2. 1/2 tbsp yeast
  3. 1/2 tbsp salt
  4. 1 cup unsalted butter
  5. 1/8 cup brown sugar
  6. 1 cup milk+ 1 tsp for egg wash
  7. 1 egg


Grate the butter and shape it into a square of side 15 cm. Wrap in butter paper and keep it inside the refrigerator to chill for 30 mins to 1 hour.

Meanwhile, allow yeast to rise. In a mixing bowl, add flour, salt, sugar, milk and yeast. Mix until a sticky ball is formed. On a flour sprinkled surface, knead the dough until smooth. Roll the dough into a square of side 21 cm. Place the butter inside this square and cover it with the excess area of the square. Place it inside the refrigerator for about 1 hour.

Roll the square into a rectangle of about 45 cm in length. Fold both the edges of the rectangle like an envelope. Place it inside the refrigerator for about 1 hour. Repeat this process 3 times.

Roll the square into a long rectangle of 1/4 inch thickness. Cut it into triangles of equal length. Make a small cut in the middle of the base of the triangle and curl the triangle from base to tip.

Mix milk and egg thoroughly. Coat this on top of the croissants with a brush. Let it sit for about 1 hour.

Preheat the oven at 200 degree Celsius. Bake the croissants until golden brown.

Serve plain or with scrambled eggs.


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