From the Anchor Yeast Kitchen
Croissants
Prep 1 hr
Baking Time
15–20 mins
Total 1 hr 20 mins
Makes 24 Croissants
easy
Jump to Recipe
Save
Share
By
Anchor Yeast Kitchen
Irresistable, creamy and fluffy layered Croissants, time and patience with this recipe will be well rewarded. Makes breakfast so much more delicious!
New to baking with yeast? Start with Dough Fundamentals in Learn.
Learn
Ingredients
720
g
Cake flour
( 6 x 250 ml / 6 cups )
5
ml
Salt
( 1 tsp )
60
ml
Sugar
( 4 tbsp )
45
g
Butter
( 3 tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
375
ml
Lukewarm milk
( 1½ cup )
2
Large eggs, beaten
10
ml
Lemon juice
( 2 tsp )
375
g
Butter, divided into 7 pieces
Filling
250
g
Baking or cooking chocolate, coarsely chopped ( optional )
Method
Mix flour, salt and sugar together and rub the 45 g of butter into the flour. Add the Anchor Instant Yeast and mix.
Mix milk, beaten egg and lemon juice together and add liquid to form a soft dough.
Knead the dough for 10 minutes until smooth and elastic.
Place dough into a greased plastic bag and refrigerate for 10 minutes.
Divide the rest of the butter into 7 equal pieces.
Roll the dough out into a rectangle and dot two thirds of the dough with 1 piece of butter. Fold the un-dotted third over the middle third. Fold the remaining third over the folded dough.
Seal the edges well and turn the dough 90 º to the right. The dough should be in 3 layers and in the shape of a rectangle.
Roll the dough once more into a rectangle and fold in three, always folding the bottom end away from you and the top end towards you. Seal the edges and turn the dough 90º to the right.
Place the dough into the plastic bag, not turning it around or over. Rest the pastry in the fridge for 15 minutes. Repeat step 6 – 9 for 6 more times with 15 minutes resting intervals in the fridge.
Allow to stand overnight. Danish pastry is best when left overnight. Remove the next day and allow the pastry to reach room temperature, but still cold. Don't allow the dough to become warm, as the butter will then melt.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
Shop Now
Reviews
There are no reviews yet. Be the first one to write one.
Leave a Review
Loved this recipe?
Join the baking club
New tested recipes and baking skills in your inbox - free.