, pub-8766339185092204, DIRECT, f08c47fec0942fa0
top of page


Updated: Mar 11

  • Croissants take time, so making them must be a pleasure, and with this recipe, you will surely enjoy it! I love croissants. Croissants softened like a soul, you can fill them with any jam or chocolate or vanilla cream. Follow recipe.

Ingredients: simple, total time: 120 min.
  • 450 ml of lukewarm milk

  • 2 teaspoons of sugar

  • 1 flat spoon of salt

  • 1 yeast (50 g)

  • 1 whole egg

  • 1 yolk

  • 160 ml of oil

  • 250 g of margarine

  • 1 kg of flour type 400

  1. Cut the margarine into 14 pieces and leave it to soften.

  2. Melt the yeast in 50 ml of milk, add two teaspoons of sugar and let it rise.

  3. Sift flour in a bowl, add salt, oil, eggs, milk, and yeast.

  4. Knead and serve on a floured surface. Stir and make 16 noodles from the dough.

  5. Spread each noodle and coat it with margarine. Make two piles of eight each. The eighth remains non -coat.

  6. Cover with a cloth and leave for 20 minutes.

  7. Stretch the piles into as large a crust as possible. Cut the triangles with a pizza cutter, from 12 to 32 depending on how big you want. Fill them as desired, and you won't go wrong if you leave them blank.

  8. Wrap the croissants by rolling them with one hand and rolling out the dough with the other. That way it will be leafy. Leave them to rise for 45 minutes, then coat them with a beaten egg with a little milk. Bake them for 15 minutes at 200 °C.

  9. In order for the croissants to be as puffy as possible, do not knead for a long time. If you knead it for a long time, it will be hollow, just like an ordinary bun. You can freely freeze the finished, cooled croissants and take them out as needed, the taste and softness will remain the same. If you leave them for the next day, put them in a nylon bag to keep them fresh.

Buon appetito!

  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.

Related Posts

See All


Rated 0 out of 5 stars.
No ratings yet

Add a rating