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Recipe of Homemade Croissants

Homemade Croissants

20 mins
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The tradition of making crescent-shaped cakes comes from the Arab countries and goes back many centuries. This custom continues today, and can be seen in the Algerian tchareke for example. The origin of the croissant, according to one of the legends, dates back to the Vienna of the late seventeenth century, when the city resisted the siege of the Ottoman Empire. The bakers of the city prepared a bread with that characteristic shape, the ancestor of the current croissant, as a mockery of the half-moon of the Ottoman flag. The word "croissant" appears for the first time in the French dictionary in 1863, while the recipe of the first croissant puff pastry was not published until 1905. The French would make it traditional in their country, especially at breakfast.


8 portions
  • 300 grams flour, of force
  • 120 milliliters whole milk
  • 1 egg
  • 50 grams sugar
  • 100 grams butter
  • 15 grams yeast, cool


Melt the butter (50g) in the microwave or in a bain-marie.
Mix melted butter with milk, sugar and egg. On the other hand, mix the strength flour and the chemical yeast.
When the two mixtures are well homogeneous, combine them. You can use a food processor, or use the volcano technique. "Point of the optimum mass: when it does not stick to the fingers or is as homogeneous as possible in the robot without sticking."
Wrap the dough in transparent film and let it rest for 30 min.
After the resting time, flour it so that it does not stick to the table and knead until there is a thin rectangular sheet.
Paint the top of the dough with butter (in ointment 50g) and fold the dough into 3 parts. REPEAT THIS STEP 3 TIMES.
Let stand in the fridge 30 min. To finish, stretch the dough in a rectangle, cut it into a triangular shape and roll from the tip of the triangle towards the base.
Preheat the oven to 180ºC. Paint the croissants with egg and whipped milk. Cook 15 - 20 minutes.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Jose Pablo Silva Zeledón
22/09/2017 18:50:43
muy bien

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