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Mary Berry Croissants

Mary Berry Croissants Recipe

Bread flour dough incorporates laminated butter through careful folding to create paper-thin, flaky layers that bake into golden, butter-rich pastries. This straightforward approach delivers that perfect balance of crispy exterior and tender interior, proving homemade versions far surpass commercial alternatives and rewarding patient technique with genuinely special results.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling time 2 hours
Servings: 12
Course: Breakfast
Cuisine: French
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3⅓ cups bread flour
  • ½ teaspoon salt
  • 21 tablespoons 2 sticks + 5 tablespoons butter, at room temperature
  • 1 × ¼oz 7g package fast-acting dried yeast
  • 2 tablespoons granulated sugar
  • Approximately ⅔ cup milk
  • Sunflower oil for greasing
  • Beaten egg for glazing

Method
 

  1. Begin by preheating your oven to 425°F (220°C) and preparing your base dough. Combine 3⅓ cups bread flour and ½ teaspoon salt in a large bowl, then rub in 4 tablespoons of butter with your fingertips until the mixture resembles fine bread crumbs.
  2. Stir in 1 × ¼oz (7g) package of fast-acting dried yeast and 2 tablespoons of granulated sugar. Create a well in the center of the dry ingredients and pour in a mixture of approximately ⅔ cup milk combined with about ⅔ cup of very hot water.
  3. Mix thoroughly with a wooden spoon until the dough is smooth and well incorporated. Cover the bowl with oiled plastic wrap and refrigerate for 2 hours to allow the dough to develop and become easier to work with.
  4. While the dough chills, prepare your butter lamination layer. Spread the remaining 17 tablespoons of butter (at room temperature) onto a sheet of parchment paper into a 5 × 8 inch rectangle.
  5. Cover with another sheet of parchment paper and refrigerate until the dough is ready. This butter layer is essential for creating the characteristic flaky lamination that defines authentic croissants.
  6. After the 2-hour chill, remove the dough and roll it out on a floured surface into a 7 × 14 inch rectangle. Position the chilled butter block on top so that it covers the top two-thirds of the dough rectangle.
  7. At this stage, you're ready to proceed with the folding and lamination process that transforms the dough into those coveted paper-thin, buttery layers. Brush the finished croissants with beaten egg before baking to achieve a beautiful golden glaze.

Notes

What to Serve with Mary Berry Croissants

Once you’ve perfected these buttery, flaky croissants, you’ll want to pair them thoughtfully to elevate your breakfast or afternoon tea. I recommend serving them warm with quality butter and your favorite jam—raspberry or apricot work beautifully. For a savory twist, I fill mine with ham and cheese or smoked salmon and cream cheese. You can also enjoy them plain, letting the laminated pastry’s delicate layers shine. Pair your croissants with strong coffee or tea to cut through the richness. A fresh fruit salad or light soup balances the indulgence perfectly. I’ve found that serving croissants within hours of baking yields the best texture and flavor, so timing’s everything when hosting breakfast.