France
Croissants
Butter folded into dough, again and again, until it shatters into flakes. A weekend labour of love.
240 minTime
6 gProtein each
mildSpice
Make it your way
Grandma's wayLaminated French croissants made at home over two days.
The original352kcalsame
6 gproteinsame
1 gfibresame
240minutessame
Croissants.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Mix flour, sugar, salt, yeast, milk, water and 30 g butter into a smooth dough. Flatten into a rectangle, wrap and chill overnight.
- 2Pound the 250 g cold butter between baking paper into a 15 cm square. Chill until firm but bendable.
- 3Roll the dough into a rectangle twice the butter's size, enclose the butter, roll out and fold in thirds. Chill 30 minutes. Repeat twice more.
- 4Roll 5 mm thick, cut long triangles and roll up from the base. Rise 2 hours at room temperature.
- 5Brush with egg and bake at 200 C for 18 to 20 minutes.
Serve it like this
Serve warm in a basket lined with a napkin, with butter, jam and big cups of café au lait.
