Quick Croissants



Yields 32 croissants

  • 475 g (900ml, unsifted measured) Gideon Milling Cake Wheat Flour
  • 25 ml baking powder
  • 2 ml salt
  • 125 g butter or margarine
  • 250 g (600ml) grated Cheddar cheese
  • 300-325 ml milk
  • 1 egg yolk


  1. Preheat the oven to 200˚C.

  2. Grease a baking tray.

  3. Sift the cake flour, baking powder, and salt together.

  4. Rub the butter or margarine into the flour mixture with your fingertips until it looks like maize meal.

  5. Add the cheese and make a dough with 275-300 ml of the milk that can be rolled out.

  6. Divide the dough into four equal pieces.

  7. Roll out every quarter thinly in a circle (diameter of 20 cm) on a floured board.

  8. Cut the outer edge round and divide the circle like the spokes of a wheel into eight equal pieces.

  9. Roll up each piece from the outer edge to the tip.

  10. Slightly crack the rolls to get a half-moon shape and place them some distance apart on the baking sheet.

  11. Beat the egg yolk and 25 ml milk together and coat the rolls with the mixture.

  12. Place the baking tray with rolls high in the oven and bake them for 15 minutes or until golden brown.

Image by Home Cooking Adventure.
Recipe (adapted) by Wenresepte 2 (Annette Human).