The Croissant is a buttery flaky pastry named for its distinctive crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet known as laminating. Croissant pastry can be wrapped around any praline, almond paste or chocolate before it is baked.


Ingredients Volumetric
600 g Laucke Wallaby Bakers Flour 3¾ cups
15 g Laucke Wallaby Bakers Yeast 5 tsp
270 g Butter – chilled unsalted 1⅛ cups
60 g Sugar ⅓ cup
10 g Salt 1 tsp
370 g Milk 1½ cups


  1. Mix the milk and yeast into the dry ingredients to form dough that is smooth and elastic, and leave to rest for half an hour.

  2. Using a rolling pin, roll the butter into a square shape approx 1 cm thick. This becomes your butter block.

  3. On a well-floured surface, roll the dough mixture into a square shape to about 2 cm thick.

  4. Place the rolled out dough on the floured surface so that it resembles a diamond shape. Then place your butter block in the shape of a square in the centre of the rolled dough.

  5. Fold over each edge like an envelope. Pinch the seams together to completely seal the butter inside the dough.

  6. On a well-floured surface, roll the dough out into a rectangle, approx 30 x 50 cm, taking extra care not to tear the dough and expose the butter. Fold the rectangle to form three layers.

  7. Cover and rest in the fridge for about half an hour.

  8. Take out of the fridge and repeat the folding process (Points 6 and 7) two more times. This builds up layers of flaky pastry.

  9. Once you have rested the final time, roll dough out to about ¾ cm thick.

  10. Cut into 11 x 21 cm triangles.

  11. Place triangle with point towards you, and roll up from the large end to the smallest. 

  12. Place on a baking tray and cover. Let rest for 2 hours minimum in a warm room (24⁰C minimum).

  13. Preheat oven to 200°C.

  14. Note: Croissants should have doubled in size prior to Baking.

  15. Brush with egg wash (thoroughly mix equal quantities of egg and milk), and bake at 200⁰C for 20 minutes or when golden brown.

  16.  Place on a baking tray. Let rest for 2 hours minimum in a warm room (24°C minimum).

Helpful Hints

  • Croissants can be served hot or cold.

  • Specialty Breads
  • Yield: 11 Croissants (triangles at 21cm)
  • Bake: 20 minutes


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