Prep
2h
Cook
15m
Total
2h 15m
Ingredients
Method
Nutrition
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For
12
M
I
For the croissant dough
150
g
Water, lukewarm
20
g
Granulated sugar
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Per Serving
Calories
212kcal
Fat
12g
Saturates
7g
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If using instant yeast, it will activate much faster. It is extremely important that the dough and butter are both equally cold. If one seems to be warmer than the other, place it back in the fridge for a few minutes. It's important to be as precise as possible with your measurements, so be sure to use a ruler! These croissants are best enjoyed the day they are made but can be stored at room temperature for 2-3 days or in the freezer for up to 3 months.
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Prep
2h
Cook
15m
Total
2h 15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
12
M
I
For the croissant dough
150
g
Water, lukewarm
20
g
Granulated sugar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
212kcal
Fat
12g
Saturates
7g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If using instant yeast, it will activate much faster. It is extremely important that the dough and butter are both equally cold. If one seems to be warmer than the other, place it back in the fridge for a few minutes. It's important to be as precise as possible with your measurements, so be sure to use a ruler! These croissants are best enjoyed the day they are made but can be stored at room temperature for 2-3 days or in the freezer for up to 3 months.
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Made it?
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