Ohh! Not So Buttery Croissant

Warm. Delicious. Fluffy. Croissants.

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Nothing can beat homemade croissants when they are this easy to make. and let me tell you your entire home will smell like a bakery.

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Traditional croissant require a lot of waiting , chilling and rolling, whereas this recipe is easy to make and you will have delicious warn, buttery croissants in your belly in less them 2 hours.

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While the traditional recipe calls for lamination butter in between the layers by rolling , folding and chilling and repeating, whereas this recipe dose the same thing but in a different way.

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Diving the dough into small balls and rolling them out spreading butter in the middle and reaping it again is not at all hard and by this you are creating layers so get a light fluffy croissant at the end.


Ohh Not So Buttery Croissant



For Dough

  • 3 cups all-purpose flour
  • 2 teaspoon instant yeast
  • 1 cup milk, lukewarm
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 tablespoon butter
  • 1 tablespoon sugar
  • 1 1/2 teaspoon salt
  • 100 grams feta for filling (optional)

Butter layer

  • 4 tablespoon butter
  • 2 tablespoon cornstarch (corn flour)


For the dough

Prepare a baking sheet lining it with parchment paper an lightly greasing it using oil.

Stir yeast, warm milk and sugar in a bowl. Let stand until foamy about 5 minutes.

Meanwhile, in a large bowl combine flour , salt, melted butter, vegetable oil and egg white.Pour in the yeast mixture using a wooden spoon mix the dough until combined, damp out the dough onto a clean, lightly floured surface(only use flour if dough is sticky otherwise need).

Knead the dough until smooth. (2-3 minutes are enough) Place the dough into a large bowl and let it rise for 30 minutes or until doubled in size.

For the butter layer

In a medium bowl combine cornstarch and butter, mix using a spoon to form a smooth paste.

For layering

Divide the dough into 8 equal portions and make balls. Roll out each all into a small flat round disc bout 6 inches in diameter.

Start my placing a disc on the bottom and spread about 2 teaspoon of butter on top (feel free to increase the amount of butter in each layer) place another disc on to and apply butter again .

Repeat until all the discs are stacked on top of each other.

Roll out the stack softly making sure that the butter dose not leak out from the sides.Make a large circle with the thickness of roughly 1/2 inch. Using a knife or a pizza cutter cut the circle into triangles (like you would cut a pizza) make 12 equal sized triangles.

Preheat oven to 200 C / 400 F. place a rack int he middle of the oven.

Take each triangle place filling (if using) on the fatter end start by rolling until a croissant shape is formed.

Place the croissant unto the greased baking sheet and let them rise another 30 minutes in a warm place.

Once risen lightly brush them with the egg yolk and baker 25- 30 minutes

Serve warm and enjoy


16 thoughts on “Ohh! Not So Buttery Croissant

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