What can I say that picture above doesn't say, for me I have a reached a milestone this weekend in my baking with the above croissants. I say I have a reached a milestone as I would have never have thought i'd been able to produce something like the above patisserie before until this weekend and I found this recipe online by Top with Cinnamon. The recipe is absolutely fantastic and makes the production of croissants so damn easy. I have a long long love affair with croissants, in fact as crazy as it sounds I remember my very first one. I was 7 years of age and for our first ever summer holiday our parents were taking us to Pontins in Prestatyn North Wales. We had gotten a deal if I remember with Slattery's bus company that took us from Limerick city to Pembroke in South Wales arriving in the middle of the night. As part of the journey from Pembroke to Prestatyn we stopped in a roadside services, "Wow" I thought this was a magical oasis, video games, and breakfast at 3am. Having never experienced this before I asked my dad for one of the large round looking things, of which he informed me was a croissant. I thought oh man this is so nice and croissants became my obsession for such a long time after and they still are to this day. Nowadays however croissants are everywhere, but in the most part they are pretty poor, this recipe however is not, I hope you make these and enjoy! I owe Izy Hossack everything for her adapted recipe


250 ml cold milk 
125 ml boiling water
1 tbsp active dry yeast
50 g caster sugar
500 g plain flour
1 tsp salt
250 g butter, frozen, then left at room temp. for 20-30 minutes
  1. Pour the milk and boiling water into a large bowl. Whisk in the yeast and sugar this will start to froth up after to 5 minutes. Dont worry if it does not froth up yeast should still do its work. Now add your flour and salt, bringing together in to a fairly dry looking ball.

  2. Refrigerate your dough for 1 hour. 

  3. With 30 minutes before your dough is due to come out of the fridge grate your frozen butter on to a piece of cling film, shape into a rectangle about 20cm in length. Refrigerate for 30 minutes.
  4. Remove your dough from the fridge, you will notice that the dough has proved and risen. Roll in to a rectangle about 60cm in length, and 15cm wide. Now tip your butter on to the centre of the dough, folding in 2/3 over the butter and sealing the edges.

  5. Rotate the dough 90 degrees, use the roiling pin to make regular indentations in the dough.

  6. Roll into a 60cm x 15cm rectangle.

  7. Fold into thirds like an envelope. Wrap the dough in cling film, and refrigerate for 1 hour.  (steps 6+7 = ‘one turn’ of the dough)
  8. Remove the dough from the fridge, unwrap and complete 1 turn (i.e. repeat steps 6+7). Re-wrap in the cling film, refrigerate for 1 hour.
  9. Repeat step 8, two more times, so you have done a total of 4 turns.
  10. Cut the dough into thirds. Wrap cling film and refrigerate for 8-12 hours.
  11. Remove one piece of dough from the fridge, unwrap it, and roll out on a lightly floured surface into a 30cm x 10cm rectangle.
  12. Cut into thirds, forming 3 smaller rectangles. Cut each of these rectangles in half diagonally forming 6 triangles.
  13. Pull on the corners of the shortest edge, to even up the base of the triangle. Then gently stretch the dough a little
  14. Cut a small slit in the base of the triangle, stretch it, then roll the dough up.
  15. Place it, tip side down, onto a lined cookie sheet. Repeat with the rest of the triangles, placing them 6cm apart.
  16. Cover loosely with some cling film and leave to rise in a cool place for around 2-3 hours.
  17. Once ready to bake, preheat the oven to 220c degrees . Brush the croissants with beaten egg using a pastry brush and put into the oven. Immediately lower the temperature to 200c degrees, and bake for 10 minutes. Reduce the temperature to 180c degrees and bake for a further 10-15 minutes until well browned and puffy.

  18. Take out cool on wire rack, then TUCK IN cause these are amazing! 
Look at the cross section its simply fantastic:

Thanks for reading!



  1. Good man Will !!! Great to see you achieving your goals ........ They look awesome, well done.


  2. I am really, really enjoying your blog. I make quite a few breads myself and I am looking through all your awesome bread recipes and feeling quite jealous. Plaited Bread, Croissants, Sourdough... I am going to tackle a few of these breads in the not so distant future and will be using your posts for inspiration. Your blog really is excellent.

  3. My god Evan, thank you very much for the kind words , it means alot that someone is actually reading my stuff and enjoying it too!

    Thanks again


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