English version 


  • Half kg plain flour
  • 1 cup water
  • 3 teaspoons yeast
  • Salt
  • 1 tablespoons sugar
  • 4 tbsp unsalted butter
  • Cold milk  (for kneading)
  • 190 g unsalted butter (13tbsp.+ 1tsp)
  • 1 egg


  1. In a small bowl put water add yeast, sugar and salt, mix and put aside
  2. In a kneading bowl add flour and 4 tbsp of butter, mix well
  3. Then add yeast mixture, mix a little bit more
  4. Start adding cold milk until the dough is formed
  5. Knead until soft
  6. Wrap the dough in a plastic foel and refrigerate overnight
  7. Place the remaining butter (190g) in a zip bag or any triangle plastic bag ( 9×7 inch) and use a rolling pin to roll until the butter fit in the bag, refrigerate overnight
  8. Next day,  take both the dough and butter out from the refregirater and start rolling the dough on a floured work surface about 17×8-inch
  9. Place the cold butter on top and between (the butter should be cold and a little bit hard) fold and align 2 sides of the dough on top of the butter so that they are even
  10. Sprinkle some flour on your work surface roll the dough and fold for the second time
  11. Repeat the process for the 3rd time
  12. Sprinkle some flour on your work surface place the dough and sprinkle some flour on top, roll and fold for the forth and last time,  this time roll about 30×8 inch or divide the dough into 2 pieces and roll each about 15×8 inch
  13. Cut triangles (to make 10-12 )croissants  and each triangle make  a small slit in the middle of the base  and fold to shape by rolling from the base up
  14. Place them in a baking trey and brush some egg on top
  15. Bake at 200c for 15 to 20 minutes or until golden brown
  16. And they are ready to go

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