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A Day in the Kitchen with Perfect, Flaky, Buttery Croissants

Yields1 Serving

Nothing is more therapeutic than watching your lovingly made puff pastry in the oven and be rewarded by a satisfying crunch as you bite into the flaky, buttery croissant.

croissants and butter

 7 g fast-action dried yeast
 60 g sugar
 250 g warm milk
 500 g plain flour
 Pinch of salt
 275 g chilled butter
 1 egg, beaten

Add the yeast and 5g of sugar into a small bowl with a little of the milk. Leave for 3-4 minutes until the mixture begins foaming.


Add the plain flour, as well as the rest of the sugar and salt to your Kenwood Chef bowl. Attach the dough hook and mix until combined.


Add the yeast mixture and the rest of the milk to the bowl and mix on Speed 1 until the flour comes together and all the milk has been absorbed. Be careful not to mix it too much or the dough will be heavy.


Leave the mixture in the bowl, cover and put it in a warm place to rise for an hour.


On a floured surface roll out the dough into a large rectangle, always rolling in one long direction.


Dot the whole dough surface with the chilled butter, cut into squares and fold into three, from the top down. Roll out and dot again with the butter. Fold into three again and leave the dough in the fridge overnight.


Roll the dough into a rectangle (roughly 45cmx 15cm) and cut into equal long triangles.


Roll up from the base towards the point and curve into crescents.


Leave to rise for another hour.


Brush each one with the beaten egg and place on a greased baking tray.


Bake in the oven at 220°C for about 15 minutes, or until golden.

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