Ene's Recipe Book






12 croissants


  • 500 g
    White Bread Flour, plus extra for dusting
  • 40 g
    Caster Sugar
  • 1 tsp
  • 2 tsp
    Dried Yeast, easy-blend
  • 300 ml
    Milk, heated until warm to the touch
  • 300 g
    Butter, softened, flattened with a rolling pin between 2 sheets of greaseproof paper to form a rectangle 5 mm thick, then chilled in the refrigerator, plus extra for greasing


  1. Stir the dry ingredients in a large bowl, make a well in the centre and add the milk.
  2. Mix to a soft dough, adding more milk if too dry. Knead on a lightly floured work surface for 5-10 minutes, or until smooth and elastic.
  3. Let rise in a large, greased bowl, covered, in a warm place until doubled in size.
  4. Knead the dough for 1 minute. Let the butter soften slightly.
  5. Roll out the dough on a well-floured work surface to 46 x 15 cms/18 x 6 inches. Place the butter in the centre. Then with the short end of the dough towards you. Fold the top third down towards the centre, then fold the bottom third up and squeeze the edges together gently. Rotate so that the fold is to your left and the top flap towards your right. Roll out to a rectangle and fold again. If the butter feels soft, wrap the dough in clingfilm and chill.
  6. Repeat the rolling process twice more.
  7. Cut the dough in half. Roll out one half into a triangle 5 mm thick (keep the other half refrigerated).
  8. Use the cardboard template to cut out the croissants.
  9. Brush the triangles lightly with the glaze.
  10. Roll into croissant shapes, starting at the base and tucking under the point.
  11. Brush again with the glaze and place on an ungreased baking sheet.
  12. Let double in size, then bake in a preheated oven at 220 degrees for 15-20 minutes until golden.
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