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I think that you will agree with me that there isn’t any one who will say that they do not love croissants, especially if they are home made.

I used to think that it was impossible to make them but I challeged myself and after a couple of attempts and watching a few tutorials on You-Tube I finally succeeded to make some.

Before going to the recipe let me share with you some information I read about these flaky, buttery bread.  I am sure that most of you think that croissants are French pastry  however there are several different stories.  During the middle ages in Austria in 1683 they used to make crescent shaped bread as a worship to the moon.   It is believed that croissants were made for the first time in Vienna after the defeat of the Turks who tried to siege the city.  In order to celebrate, the bakers shaped the kipferl bread into crescent shape, same as the symbol on the turkish flag.     According to others, Marie Antoinette, who was Austrian, introduced them to the French in 1686 and finally according to others an Austrian artillery officer named August Zang, founded a Viennese Bakery, in Paris, around 1838 – 9, where the croissant was born.

Whichever the truth is, we all love these delicious bread, especially the children.

Croissant pastry is similar to puff pastry with the only difference that yeast is added to the dough.

Making croissants is not a  very easy task and it is  time consuming, considering that it is a two day procedure but it is worth the effort.

You can leave them plain or add some filling if you like.   I filled mine with couverture chocolate, some with nutella, but my favourite were with homemade apple jam.


Preparation time, first stage: 1 hour

Rising time:  1 hour

Preparation time, second stage:  1 hour

Cooking time:  12 – 15 minutes

Makes:  about 30 croissants (depending on size)


For the dough

1 kilo all purpose flour (divided)

1/4 cup olive oil

42 grams fresh yeast (2 packets dry yeast 16 grams)

½ cup demerera sugar (divided)

¼ tsp salt

2 cups lukewarm milk + 1/8 cup milk or water

250 grams cold butter

some extra flour, to flour your working surface

Egg wash

1 egg yolk, mixed with 2 tbsp milk

Filling (optional)

Couverture chocolate, jam, nutella


Stage 1:

In a bowl add the fresh yeast, 1 tbsp sugar, salt and 2 tablespoons flour and dissolve the yeast with 1/8 cup lukewarm water or milk.  Mix to combine and cover the bowl with cling film and a kitchen towel and set aside to bubble and double in size.

Add the remaining flour in the mixer bowl, add the remaining sugar, olive oil, yeast mixture and using the dough hook mix, adding the milk gradually until the dough does not stick to the bowl.

Cover with cling film and a towel and set aside until it doubles in volume.

Place the butter between two sheets of cling film and with the rolling pin, pound it to flatten it as much as you can and then roll it as thin as you can.  Place it on a tray and refrigerate.

Divide the dough in two parts. (I only used half of it so you may make half quantity of dough or use double amount of butter).

Flour your working surface or use a silicone mat.  Roll out the dough into a rectangular which should be bigger than the butter.  Remove the first piece of cling film from the butter and invert it on the dough, leaving about an inch on each side.   Fold the sides and then fold the dough into three plies.

Wrap the dough with cling film and refrigerate until the next day.

Stage 2:

To make the croissants, place the chilled dough on a lightly floured surface.   Cover it again with cling film and pound it lightly horizontally and vertically until it becomes double in size and then work with your rolling pin to make the dough as thin as you can (about ½ cm).

Using a sharp knife of a pizza wheel, cut stripes of 10 cm (4 inches) width and from each stripe cut triangles, every  7.5 cm (3 inches).

Place each triangle between cling film and using the rolling pin, make each piece even thinner.  On the wide side add any filling you like and roll.  Take the two edges and curve them towards the centre to form a crescent.

Preheat oven to 190oC /375o F.

Place on a baking tin lined with parchment paper and allow for 30 minutes to rise.

Brush with the egg wash and bake for  12 -15 minutes or until golden brown. Keep an eye on them in the oven as these can brown quickly.

Kopiaste and Kali Orexi!!

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23 Responses

  1. Those look wonderful! I love the way you post all the step by step photos, great blog!

  2. Ivy… oh ya who doesnt love fresh homemade croissant? loved your tutorial and I accept I probably will never make these at home. Delicious post as always, and that was quite an interesting bit of info regarding the origin of croissant.

  3. tasteofbeirut

    These look so yummy and flaky and tender and golden and just perfect; I would love to be able to make them I just lack the willpower to resist them and would eat the entire batch in one sitting!
    My recent post Laban Ummo lamb in yogurt sauce

  4. Banana Wonder

    Ivy, I am beyond words impressed! I have always wondered about making croissants and you really did an amazing job. I love how you put olive oil in the dough and told the great story about the crescent shaped dough…nope, not a French creation what-so-ever. I have some incredible white chocolate marzipan filling I picked up in Seattle that has inspired me to make to my own almond croissants, but still too intimated! Maybe I will try it now that I have your recipe.
    My recent post Pistachio Pomegranate Cake with Mastiha Cream Cheese Glaze

  5. wow! They look perfect! Your step-by-step pictures make them look easy to prepare… I can imagine the lovely croissant smell filling the whole house!

    My recent post Triple Ginger Cookies – Biscuits aux trois gingembres

  6. magicofspice

    What a fantastic step by step instruction…your croissants look delicious 🙂
    My recent post Whats for snack time Candied Ginger- Baked Asian Pears and Awards

  7. Il y a pas mieux que les croissants maison.
    On appréhende souvent de les faire mais ce n'est pas vraiment difficile, c'est plutôt long.
    Les tiens sont très réussis.
    See soon.
    My recent post Pâté de lotte en croûte

  8. Hi Ivy, What a BEAUTIFUL croissants! They look so cute and delicious 🙂

    Fabulous step by step instructions! Great pics 🙂



    My recent post Its not Just Cooking Plus Vanilla Cappuccino Cookies

  9. fimère

    ils sont très beaux et bien réussis ces croissants en plus c'est meilleur quand c'est fait maison
    bonne journée

  10. This is my next project to do. Yours look so fluffy and crunchy!
    My recent post Yogurt Chicken

  11. Brilliant!! I'm too scared to try croissants although I love them. When can I come over for tea?!! 🙂
    My recent post Hot Fudge – Homemade and Completely Natural

  12. MaryMoh

    Looking at all the pictures, I feel like I want to chicken out…haha. I thought making my Indonesian Layer cake is already hard work but I think this one is worse. I'll have to gather up lots of courage and patience to try this one out. I love croissants. Yours look perfect. Well done. Thanks very much for sharing the history of croissants.
    My recent post Simple And Easy Way To Separate Egg Yolk From Egg White

  13. croissants look puffy delicious
    thank you for the add

  14. you can come to paris make competition with our Boulangeries!!
    Bravo Ivy

  15. Buonissimo!!!!!
    My recent post LEMON BAR TORTA DI LIMONE

  16. pigpigscorner

    They look perfect! I don't think I can manage such a challenge!
    My recent post Ginger Beer Cake

  17. Cakelaw

    These look fab Ivy! I have always wanted to make croissants – if I do, I want to make them filled with Nutella, like yours. Who knew they weren't French? For a laugh, see this Flight of the Conchords video that starts with a croissant reference: http://www.youtube.com/watch?v=EuXdhow3uqQ

    My recent post Daring Bakers – Panna Cotta with Passionfruit Gelee and Florentines

  18. matrioskasadventures

    I also do love croissants but I've never baked them. I'll try your recipe. Wish you a great week! ancutza
    My recent post Torta fondente al cioccolato e limone

  19. Wow, Ivy! Great job on the croissants. Thanks for the history as well. I didn't know they orginally came from Austria. My kids and I LOVE croissants but I have never made them. I usually buy them at the bakery. We love to eat them with jam (esp. apricot), or of course, with nutella. 🙂 Thanks for sharing your recipe!
    My recent post The End of a Foodie Era

  20. Ivy…your homemade croissants look great….light and fluffy 🙂 The step-by-step pictures are awesome. Have a great week ahead!

  21. I can't believe how perfect your coissants are. Every other home made version I've seen doesn't look as beautiful. Bravo!

  22. anh

    agree with others! Your croissants look perfect!

  23. Great post. If I’m not mistaken this lovely delight is originally from France. You’re croissants look delicious.