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Hand Made Butter Croissants
Recipe by Spencer Clements


  • 400ml of warm water

  • 650g of Strong plain flour

  • 10g of salt

  • 75g of Natvia stevia blend

  • 20g of instant yeast

  • 1 whole egg

  • 500g of Unsalted Butter


  • 1.

    Place the flour, salt Natvia stevia blend and yeast in a large mixing bowl. Using the electric mixer, slowly mix in a little water until the mixture forms into a pliable dough. This should take all of the 400ml, but sometimes the brand of flour may vary the amount of water needed.

  • 2.

    Allow to prove before rolling out. Cover and chill in the refrigerator for an hour.

  • 3.

    Return the chilled dough to your floured work surface and roll it into a rectangle, around 60x30cm/24x12in.

  • 4.

    Roll out the chilled butter into a rectangle about 1cm/½in thick, around 20x30cm/8x12in.

  • 5.

    Place the butter rectangle in the centre of the dough rectangle, so it covers the middle third of the dough.

  • 6.

    Fold each side of the dough over the butter, so there is one layer of dough on the bottom, a layer of butter, then two layers of dough.

  • 7.

    Wrap the dough in cling film and chill in the fridge for another hour.

  • 8.

    Lightly flour the worktop and roll out the dough to a rectangle, around 60x30cm/24x12in. Repeat the folding process, folding the long sides into the middle, then return the dough to the fridge for a further hour.

  • 9.

    Repeat this process of folding and chilling two more times, then wrap the dough in cling film and set it aside to rest overnight.

  • 10.

    Using a rolling pin, roll out the rested dough to 3mm/1/8in thick.

  • 11.

    Either use a croissant cutter to cut triangles or cut the rolled out dough into squares, each 20cm/8in square.

  • 12.

    Cut each square diagonally, making two triangles.

  • 13.

    Place the dough triangles on a lightly floured surface with the right angle away from you.

  • 14.

    Roll the croissant towards the right angle point and curl the dough roll around into a traditional crescent shape. If using chocolate, add the chocolate across the widest part of the triangle, before rolling it up.

  • 15.

    Place the shaped croissants on baking trays lined with baking parchment and leave to rise for 1½ hrs.

  • 16.

    Preheat the oven to 200°c. Lightly egg-wash the croissants and bake for 10-15 minutes until golden brown.

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