Making Croissants

Preparation info
  • Makes


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Croissants are rolled and folded to form layers following the method for puff pastry.


  • 4 cups/500 g flour (more if needed)
  • 1 ½ tsp/10


  1. Sift the flour with the salt and sugar on to a board and make a well in the center. Crumble or sprinkle the yeast over half the warm water in a bowl and leave until dissolved.
  2. Pour the yeast mixture into the well with the milk and remaining water and mix gradually, drawing in the flour with a spatula or pastry scraper to make a smooth dough. Work just until the