These easy croissants or crescents are the easiest and tastiest threads I've made lately. They remind me a lot of the ones I took one summer studying in England.

A friend took me to her favorite bakery and I fell in love with its texture. After a lot of searching and testing, I found the recipe that most closely resembles it.

It's the recipe for the crescents by my friend Anna Recetas Fáciles, a real crack of recipes and that you will fall in love with.

Ingredients for 20-22 croissants

  • 25 g fresh yeast or 10 g dry yeast
  • 100 ml warm water
  • 550 g wheat flour
  • 140 g sugar
  • 130 g butter at room temperature
  • 1 egg
  • 100 ml warm milk
  • 1 teaspoon pure vanilla extract
  • a pinch of salt
  • 1 egg to paint
  • Icing sugar for dusting


In a bowl crumble the yeast and add the lukewarm water, a tablespoon of sugar and a tablespoon of flour, mix and let stand for 20 minutes (the tablespoon of flour and sugar are taken out of the total amount of the ingredients).

In another large bowl put the flour, sugar, egg, salt, pure vanilla extract and cubed butter and yeast mixture. Mix first with a wooden spoon and then with your hands, kneading for about 10 minutes by hand or in a mixer.

Form a ball. Grease the same bowl with a little olive oil and put the ball inside. Cover and let stand for about 3 hours until it doubles in volume. (I like to let the doughs rest in the oven off.)

Put the dough on the lightly greased worktop with a few drops of oil and lightly flatten (degassing). Divide the dough in two and with the help of a rolling pin, roll out into a rectangle.

With a knife or pizza cutter, cut triangles. Roll them from the widest base to the tip and place them on the baking tray on baking paper.

Cover with plastic wrap or a cloth and let it rest again until it doubles in volume (about 30 minutes). Preheat the oven to 180ºC.

Brush with beaten egg and bake for about 15 minutes until lightly browned.

Once out of the oven, and when they are warm, sprinkle with icing sugar.

Tips and Tricks

  • They freeze very well
  • Difficulty: easy
  • Prep time: 30 minutes plus rests
  • Servings:_ 20-24

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