Plain Croissant (Recipe)











  • 450g               Strong flour
  • 6g                   Salt
  • 12g                 Fresh yeast
  • 10g                 Sugar
  • 250ml            Water (at 37 C)
  • 225g               Butter


  1. Sieve the flour
  2. Using a little of water make a ferment by mixing yeast,sugar and        flour(just enough to have a runny mixture).Leave to activate in a warm place.
  3. Add the rest of ingredients mixing into an elastic dough.
  4. Rest for a while(about 20 min)
  5. Roll out and envelope the butter(dough and butter need to be at the same temperature)
  6. Give 4 single turns resting for at least 30 min after every single turn
  7. Rest before use
  8. Roll out and cut into triangles.While stretching the base roll into croissant shape.
  9. Egg wash and then bake in hot oven(200 C) until golden.


Recipe makes 1kg dough enough for about 16 croissants


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