• thumbnail image 1
Print to PDF

Print recipe




12 portion(s)

Yeast mixture

  • 5 grams dry yeast
  • 5 grams sugar
  • 1/4 teaspoon salt
  • 40 grams lukewarm water


  • 300 grams bakers flour, sifted
  • 10 grams sugar
  • 80-90 grams lukewarm water
  • 3/4 teaspoon salt
  • 30 grams olive oil
  • 250 gram block of butter, chilled, use expensive, good tasting butter


  • 1-2 egg whites, lightly whisked
  • 6
    5h 15min
    Preparation 5h 0min
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31

Recipe's preparation

  1. Place yeast ingredients into TM bowl. Process for 3 seconds on Speed 9. Scrape down the sides with spatula. 

  2. Add all dough ingredients EXCEPT butter. Process for 10 seconds on Speed 7.

  3. Knead for 2 minutes on Interval setting. Transfer dough to a bowl, cover and rise in a warm place for up to 60 minutes, until doubled in size.

  4. Deflate dough and refridgerate for 20-30 minutes.

  5. Take chilled butter, remove wrapper and hit with rolling pin into a roughly 5 inch circle.

    Take dough and roll into a 9 inch circle.

    Place butter circle in the centre of the dough and fold 4 edges of the dough into the centre over the butter, so butter is covered. Chill for 20 minutes.

  6. Roll dough into a 15x5 inch rectangle. Work quickly so butter doesn't melt.

    Fold dough into thirds like a business letter.

    Repeat rolling and folding once more. Flour lightly and chill for 1 hour

  7. Remove dough and repeat rolling and folding twice more. Chill for 2 hours.

    (the rolling and folding creates the layers of dough that give croissants their flakey texture)

  8. Remove dough and roll into 15x5 inch rectangle. Cut into 3 5x5 squares. (You may wish to refridgerate the squares you are not using until needed).

    Cut each square into 4 equal triangles. Roll the triangles from the base towards the point. Curve in the ends of each rolled triangle, into a crescent shape. Repeat for each piece of dough.

    Place crescents on a greased baking tray and allow to rest, covered, for 1 hour.

  9. Glaze croissants with egg white wash.

    Place croissants into hot oven (250C) for 10-15 minutes, until golden brown.




If making in hot weather, you may need to chill the dough more often as it becomes sticky and difficult to work with when warm.

The overall process is lengthy, but most of this time is chilling time. It is not a difficult process and is DEFINITELY worth it. I often begin the process on one day and complete the last 2 steps in the morning of the next, in time for brunch.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • I know, sorry, I'm having

    Submitted by lieslshipard on 2. February 2012 - 18:08.

    I know, sorry, I'm having trouble getting it to load properly - I think my browser doesn't like the way the recipe thing works. And I can't work out how to edit it.

    I'll get the whole thing up there asap!

    Login or register to post comments
  • ( recipe seems to be

    Submitted by tracy_hilton on 1. February 2012 - 12:42.

    tmrc_emoticons.(( recipe seems to be incomplete

    Login or register to post comments