You asked and we delivered! Enjoy our quick and easy croissant recipe:


1 ounce fresh yeast
3 1/2 cups unbleached flour
1/4 cup sugar
2 teaspoons salt
1 cup Nunu milk, or more
1 pound unsalted butter
2 tablespoons flour, for dusting
1 egg

How to prepare

1. Add flour, salt and sugar in a mixing bowl. Pour water into a jug, add some yeast and stir. Make a well in the flour and pour in the liquid. Mix, then knead on your work surface for 10 mins. Mould into a ball, place in a lightly oiled bowl and leave covered for about 2 hours.

2. Put butter between sheets of baking parchment. There, roll the butter into a rectangle with the rolling pin. Leave it wrapped for a few minutes to cool.

3. Roll the chilled dough into a rectangle. Then, place the butter in in the centre of the dough.

4. Fold a side of the dough over the butter, followed by the other. The two edges should meet in the centre, Then, fold the dough again at the centre before wrapping in cling film to cool for 30 mins.

5. Repeat the rolling, folding and chilling process twice more in exactly the same way. Do this  while the pastry stays folded. Then wrap it up and leave to stay overnight.

6. Roll the dough out on a hard surface the next day into a rectangle. Using a sharp knife or pizza cutter, trim the edges to neaten.

7. Cut the dough in half according to the pastry’s length. You will end up with 2 long strips. Cut these into 6-8 triangles.

8. Stretch out each triangle, pulling at the two corners. Then, roll up each triangle from the base into a croissant.

9. Transfer the croissants into baking trays lined with baking parchment. Cover with cling film that has been lightly oiled. Leave to rise for 2 hours.

10. Heat the oven to 200C/180C fan/gas 6. Glaze the croissants with beaten egg before baking in the oven for  15-18 mins until risen and golden brown, then cool on wire racks.


Culled from BBC Good Food

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