Homemade croissants

Homemade croissants: Buttery breakfast treat. Image: Asande Mpila

Homemade croissants: Buttery breakfast or brunch bite

Love a challenge? Prepare these Indulgent, in these buttery homemade croissants next time you plan a special brunch at home.

Homemade croissants

Homemade croissants: Buttery breakfast treat. Image: Asande Mpila

When preparing the ultimate brunch, homemade croissants are an absolute must. These buttery delights add so much taste to a lazy Saturday morning breakfast or brunch, that you will want to include them every time you have a special weekend brunch.

Preparing your own croissants consists of quite a process but when you finally take these golden, crispy gems out of the oven, you will feel like a seasoned chef. When whipping together croissants, you need to make sure you set aside enough time. The actual preparation time is about 40 minutes and then 15 minutes in the oven. However, in between, you need to allow the dough to rise and chill for a couple of hours.

Serving suggestions for homemade croissants

Serve these buttery beauties with butter, a favourite preserve and cheese. Alternatively, you can also prepare a breakfast croissant and slice it open and place some scrambled eggs and bacon on it. If you want to enjoy croissants as a delicious dessert, you can also prepare chocolate croissants by following the recipe here.

Let us know in the comments of the recipe if you plan to prepare these tasty croissants.

Homemade croissants recipe

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Recipe by Asande Mpila Course: SnacksCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time




  • teaspoons active dry yeast

  • 3 tablespoons warm water (110°C)

  • 1 teaspoon white sugar

  • cups all-purpose flour

  • 2 teaspoons white sugar

  • teaspoons salt

  • cup warm milk

  • 2 tablespoons vegetable oil

  • cup unsalted butter, chilled

  • 1 egg

  • 1 tablespoon water


  • Combine yeast, warm water, and 1 teaspoon sugar. Allow standing until creamy and frothy.
  • Measure flour into a mixing bowl. Dissolve 2 teaspoons of sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth.
  • Cover, and let rise until over triple in volume, about 3 hours. Deflate gently, and let rise again until doubled, about another 3 hours. Deflate and chill for 20 minutes.
  • Massage butter until pliable, but not soft and oily.
  • Pat dough into a 14×8-inch rectangle. Smear butter over top two thirds, leaving a ¼-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that.
  • Turn 90 degrees, so that folds are to left and right. Roll out to a 14×6-inch rectangle. Fold in three again.
    Sprinkle lightly with flour, and put the dough in a plastic bag. Refrigerate for 2 hours.
  • Unwrap, sprinkle with flour, and deflate gently. Roll to a 14×6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill for 2 hours.
  • To shape, roll the dough out to a 20×5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5-inch rectangle. Cut into three 5 x 5-inch squares.
  • Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up.
  • Place on a baking sheet, curving slightly.
  • Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
  • Bake in a preheated 230°C oven for 12 to 15 minutes.


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