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“Fluffy, yummy and ideal for breakfast. The morning croissants is one of the things that I miss more from Spain. Here is a delicious recipe step by step”
5hrs 20mins
12 big croissants

Ingredients Nutrition


  1. Crumble the yeast into a small bowl.
  2. Warm the milk and pour slowly over the yeast and stir it smooth.
  3. Put the flour in a bowl, chop the butter and put it inches.
  4. Add salt, sugar and the mixed yeast. Knead the dough together.
  5. Let it raise, obscured but not too warm, until doubled in size.
  6. Take the dough out onto a floured surface and roll it into a rectangle approximately 40 x 25 cm. Cut butter into thin slices and spread half the dough.
  7. Fold the other half over.
  8. Fold edge of dough and roll out gently.
  9. The butter should not come out.
  10. Fold dough over and roll it out into a flat oblong 85 x 25 cm.
  11. Cut the dough into triangles, approximately 12 pieces.
  12. Make a small cut at the wide angle and start rolling them.
  13. Put on plate lined with baking paper with the tip downward.
  14. Leave to rise, covered, but not too warm, until doubled in size.
  15. Brush with beaten egg.
  16. Baking:
  17. Preheated oven at 225ºC on the second-lowest shelf for approximately 20 minutes.

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