# Breakfast Croissants

Recipe by [Luca Martelli](https://fridge.menu/en/u/lucamartelli)

Buttery, flaky homemade croissants, perfect for a leisurely breakfast.

Servings: 6 · Prep 30 min · Cook 15 min · Baking

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Breakfast Croissants](https://image.fridge.menu/adaptations/0svbtzan/b32d82b54954b0974b5db7d400fd812bab1d030e53f54d9be7dc9e64eb3bcf7b.jpg)

## Ingredients

- 170 g [Plain flour](https://fridge.menu/en/i/flour)
- 170 g [Strong white flour](https://fridge.menu/en/i/flour)
- 15 g [Yeast](https://fridge.menu/en/i/yeast) — or 5 g dried yeast
- 150 g [Butter](https://fridge.menu/en/i/butter)
- 70 g [Sugar](https://fridge.menu/en/i/sugar)
- 1 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 1 pcs [Egg whites](https://fridge.menu/en/i/egg-whites)
- 75 ml [Milk](https://fridge.menu/en/i/milk)
- [Icing sugar](https://fridge.menu/en/i/powdered-sugar) — to taste
- [Salt](https://fridge.menu/en/i/salt) — a pinch

## Steps

1. In a bowl, dissolve the yeast in three tablespoons of warm water. Mix 45 g of plain flour and 45 g of strong white flour, add the yeast and knead until smooth. Shape into a ball, cover with a towel.
2. Leave the dough to rest for at least 2 hours. (120 min)
3. While the dough is resting, cut 25 g of butter into small pieces and let it soften at room temperature.
4. Sift the remaining flours, add the sugar, a pinch of salt, the eggs, the softened butter pieces and the risen dough. Gradually pour in the milk and mix vigorously.
5. Shape the dough into a ball, cut a cross in the centre, and cover with cling film.
6. Leave the dough in the fridge overnight.
7. Mix the remaining softened butter for a few minutes until smooth.
8. Take out the risen dough and roll it with a rolling pin into a 2 cm thick rectangle. Place the butter in the centre and fold both sides of the dough to the middle. Pinch the edges and roll out.
9. Put the dough in the fridge for 20–25 minutes. (22 min)
10. Repeat the rolling and folding process two more times, alternating the fold direction, then put the dough in the fridge for at least 20 minutes. (20 min)
11. Roll the dough out thinly and cut into triangles (about 10×12 cm). Roll each one into a croissant shape.
12. Place the croissants on a baking tray, cover with a towel and let rise for at least another 2 hours. (120 min)
13. Brush the croissants with egg white and sprinkle with icing sugar.
14. Bake in a preheated fan oven at 180°C for 15 minutes. (15 min)

Published 2026-10-09

https://fridge.menu/en/r/kruasany-na-snidanok-0svbtzan

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