Classic Butter Croissant

Enjoy this butter croissant over coffee or tea, its the perfect breakfast during this winter.


  • 500g all purpose flour
  • 140g water
  • 55g sugar
  • 40g soft unsalted butter
  • 11g instant yeast
  • 12g salt
  • 280g cold butter for lamination
  • 1 egg and 1 tsp water for egg wash


  1. Combine all ingredients in Ventray stand mixer, attach with a dough hook, blend using low medium speed until moderate gluten development. Do not over blend.
  2. Shape the dough in a ball, then roll it into a disc shape. Cover and refrigerate for at least 2 hrs.
  3. Roll your dough into a long narrow strip 10 by 15 inch rectangle, Use a grater, shred cold butter into the centre of the dough square, fold the four corners inward.
  4. Flip dough over, roll the dough flat with a rolling pin. Fold dough letter style, cover with plastic wrap and refrigerate for 30 minutes. Continue this folding process for 2 more times.
  5. Cut using pizza wheel into rectangles and roll it into croissant triangles.
  6. Cover loosely with plastic wrap and let stand in a warm place until croissants have doubled in size and very soft.

Oven Directions

  1. Preheat oven to 400°F, brush top of croissant with egg wash
  2. Bake until croissants puff and golden brown (for about 20 minutes).


  1. Mixer
  2. Baking tray
  3. Parchment paper
  4. pizza wheel

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