top of page

Raspberry Croissant

Prep Time:

55 minutes

Cook Time:

45 Minutes


10 Servings



About the Recipe

This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more.

Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site.


250g flour 120 ml water Fresh yeast (7g) 20g sugar 1 teaspoon salt 2 tablespoons butter (room temperature) 1 egg yolk Food coloring or strawberry syrup (or raspberries)


Preparation: 1. In a bowl, mix the yeast with a spoonful of sugar and warm water.

2. Then pour into a bowl with the flour, the remaining sugar and the butter.

3. Add the salt and knead the dough until a smooth and homogeneous mixture is obtained.

4. Then divide the dough and color one of the two by combining the food coloring or the syrup.

5. Roll out the two doughs and overlap them.

6. Then cut and form the croissants as shown in the video.

7. Cover and let rise for two hours, then brush the egg yolk.

8. Bake at 180°C (350°F) for 20 minutes.

bottom of page