Savoury Croissants - Step by Step

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Average: 4.8 (4 votes)
Makes 16

An experiment that worked out great!! The buns were soft and delicate, a perfect compliment to the yummy filling in the center! And without all that butter that goes in regular croissants too!!!

Ingredients for Filling
250 gm
boneless chicken breast, chopped into small pieces
small capsicum, red and green if possible, grated or chopped finely
2 tbsp
sweet corn
carrot, grated
small onion, chopped fine
green chilies, chopped
1/2 tsp
garlic paste
1 tsp
chopped coriander
salt to taste
1/2 tsp
ground cumin powder
pinch of tandoori masala
juice of half a lemon
1 tsp
soya sauce
1 tbsp
Ingredients for Dough
2 cups
all-purpose flour/maida
1 tsp
1 tsp
1/2 tsp
instant yeast
1/4 tsp
baking powder
3 tbsp
softened butter
2 tbsp
vegetable oil
1/2 cup
warm milk mixed with water
(although you could need more or less depending on flour/altitude etc.)

STEP 1: Make the  Filling

Heat the butter in a non-stick pan, add the onions and stir fry until they're translucent. Do not brown them. Add the chopped capsicum and grated carrot, stir-fry for about 5 mins until they start to soften.

Add the raw chicken pieces and keep stirring until they start browning. Add the chillies, garlic, salt, cumin powder, tandoori masala and sweet corn. Sauté until the chicken pieces become tender and well-done.

If the mixture sticks to the pan and the chicken is not yet done, add a tbsp. of water and cover until ready. Make sure that the mixture is completely dry. Finally, add the coriander and soya sauce, mix well and switch off. Pour the lemon juice on the mixture, and whilst still hot, use a wooden spoon to smash the small pieces of chicken so that they become shredded.

Adjust salt/chilli to your taste. The filling will look like THIS.

You can smoke the mixture with a coal and some oil to give it a nice bbq aroma. 

STEP 2: Prepare the Dough

Once your chicken filling is ready, set it aside to cool and start on the dough. The recipe makes 8 croissants. I doubled it coz I needed 16 croissants. So if you want to make more croissants, then you can double the ingredients too!

Sieve the flour and add the yeast, baking powder, yeast, salt and sugar. Stir it so that it's all well mixed. Add 2 tbsp. of butter and 2 tbsp veg oil. (Reserve the last tbsp. butter for later). Rub into the flour using finger tips until the flour has a crumbly texture.

Gradually add the warm milk & water, stirring it in with a wooden spoon at first until the dough starts to hold together, and then continuing to knead together with your hands until the dough has softened.

You need this dough slightly sticky, it's a menace to handle but the result is worth the trouble. Just oil your hands slightly to help with the stickiness and keep kneading...adding a little sprinkling of flour when it gets too sticky to handle until the dough is nice and well-kneaded and formed into a ball.

Apply a touch of oil all over the ball of dough, place in a container and cover with a damp towel. Place in an airtight cupboard (or even in the oven or micro-wave) and leave it to rise to about double its original size. (40 mins to an hour)

STEP 3: So now my dough is risen. Since I had doubled the recipe for the dough, I now divided it into two. If you have followed the exact recipe then you won't need to divide your dough, just move on to the next step. :)

STEP 4: Dust flour on your work surface. Remember that the dough is slightly sticky so be a bit generous with the flour dusting, we don't want the dough sticking to your counter-top! 

STEP 5: Now roll out the dough into a huge circle of about 30cm diameter (use your fingertips to stretch the circle out when you feel you can’t roll with the pin any further) It doesn't have to be a perfect circle, but try to get it as even and as round as possible. The thickness should be a little less than quarter inch.

STEP 6: Then rub half of the reserved tbsp. of butter all over this rolled out circle. You can use a brush for this, but I prefer using my fingertips coz then you get a feel of the dough and can know if it's thicker on any area...just kind of smoosh it down with your hands to get it all nice and even in thickness. If buttery hands make you icky, use a brush by all means! Remember, your kitchen...your rules!

STEP 7: Once it's all buttered up, using a pizza cutter or sharp knife, cut the circle into quarters like in the pic. I prefer a pizza cutter coz it's neater and faster...but a knife works just as well.

STEP 8: Again, divide each quarter in half, like in the pic. Now you have 8 cute sections....we're making progress!! :D

STEP 9: This step is optional and purely decorative. You can skip it if you want. I make small slits on every section as you can see in the pic. Later when we roll up the croissant it makes it look really nice from the top with that slit there. You'll see...let's keep going! ;)

STEP 10: Now comes the favorite part. Lift out the section and place it closer to you, this is to make sure it's not stuck anywhere on the counter...that DOES happen sometimes so it's good to lift it out before adding the filling. Ok, add the filling at the base of the triangle and then lift the bottom edge upwards to cover the filling...have a look at the next pic to get what am trying to explain.

STEP 11: See? Filling can't be seen now...go on rolling upwards! If the filling starts to show a little bit from the edges of the croissant, just pinch those areas with your fingers to seal and keep on rolling....

STEP 12: Here we are, rolled up and almost done. Turn it neatly so that the very tip of this triangle lands on the bottom of the croissant. This helps hold it during baking so that your croissant doesn't unravel whilst rising/baking. Let’s go to the next pic to see how it should look when you're done rolling. :))

STEP 13: Here we are! Croissant all rolled-up. Twist the ends slightly to give it a croissant-shape (more like crab-shape, but who cares! LOL!) See the slit I made in Step 9? It will stretch out some more with the keep shaping the rest of your shouldn't take more than 15 minutes to do the whole lot. Trust me, I timed it! Took me 10 minutes, but then I've done it a thousand I give you 15mins for your first attempt! ;)

STEP 14: Croissants all shaped and placed on a greased tray. Now place this tray somewhere dark n warm. In your oven for example, just don't turn the oven on yet!!! Give them about 20-30 mins to rise...

STEP 15: Ok, they've bulked up a bit. Switch on the oven on medium high (around 175 degrees C) and in the meantime, glaze the croissants with egg yolk mixed with a tsp. of milk to give them a nice color. Use a brush for this coz there are sooo many little nooks on the croissant, you want them all well-covered.

STEP 16: Another optional step, sprinkle sesame seeds, kalonji, poppyseeds...whatever you want. Or leave them plain...I’ve done it both ways. Stick them into your oven and bake for about 12-15 mins depending on your oven's heat.

Final Step: 

When ready, remove and place them on a cloth, and take the remaining half tbsp. of butter, and gently touch up the buns with it to give them a nice shiny soft finish...and they would smell heavenly too. Cover the buns in the cloth for about 10mins before serving. This gives the butter time to get absorbed fully into the croissants, thereby making them soft and extra delish. Serve warm!!

See how easy it is? :)


Asalaam how much time do we need to put it in oven?

Fauzia's Kitchen Fun's picture

W/Salaam, it's mentioned in the recipe dear. 12-15 minutes in a preheated 175 C oven.

thanks for the recipe above,l was wondering is it possible to mix,yeast and barking powder together in the flour,since both are used like rising agent for flour,please advise ,thanks

Fauzia's Kitchen Fun's picture

That is exactly how they are used actually, please re-check the recipe.

thanks for the recipes. I think it will be very helpful for all of us and thanks agian

salam...without any filling how can I make the Croissants??? how will i fold the dough in shape???

Fauzia's Kitchen Fun's picture

W/Salaam, use the same method of folding, just without the filling.

Hi fauzia
Just want to know is a teacup same as the normal measuring cup?

Fauzia's Kitchen Fun's picture

Hi Hanna! Please refer to this note for measurement equivalents. :) My Measurements

Assalam fauzia
I tried the savoury croissant today..It was quite easy and fun too.
Just wanted to know if i can make it then freeze it?
So i can just pop it in the oven whenever i want
Will it be same as when its fresh?

Fauzia's Kitchen Fun's picture

W/Salaam, thank you! Yes you can freeze them, please refer to this note for details. Freezing Breads

jazakillah Fauzia for the reply, you know i followed your recipe but because i didn't know how to fold, i just made some balls like bun, the actual taste did't come but whatever it was, it was so delicious, everybody in my home liked that! <3

WOOOOOOW sisoo i loveeee this recipe i will definitely try this tonight <3

Thankyouu :)

I am making these right now...the filling smells and tastes wonderful!! I just had a question abt the dough...I put it in the oven to rise...but it has been 45 min and I don't really see a huge difference... :( is it still ok to use? What could have I done rong? I still have to shape them and let them rise u think it wuld rise in the second stage?

Fauzia&#039;s Kitchen Fun's picture

W/Salaam, are you sure on the yeast you used, that it is still good? That is the main reason for doughs not rising. Please refer to my note on this: Yeast

salam :) dear Fauzia, i use gas cooking range for baking, i just wanted to know tht should i use upper rod or lower rod while baking croissant because i cant on 1 at a time.thax.

Fauzia&#039;s Kitchen Fun's picture

W/Salaam, have never worked with such kinds of ovens before so am guessing best to start with the bottom one then halfway through baking turn on the top to even out the baking.

i mean i can on 1 rod at a time :)

I had the same problem too but all my ingredients were fresh, I still carried on and made the breads and they tasted delicious still, hehe but I think there was something missing def!

Fauzia&#039;s Kitchen Fun's picture

Please refer to this note for measurement conversions: My Measurements

salam Fuazia,
I prepared them today and been served in iftari.... They were delicious and been gobbled within minutes. Thank you and best wishes// Please tell me can i store the dough in freezer???

Fauzia&#039;s Kitchen Fun's picture

W/Salaam, thanks for the lovely feedback! It's always better to freeze the baked croissants rather than the dough, but yes you can store the dough if you had some leftover. Wrap it well.

Salam i wanted to ask the method of making without oven will apply on this saboury bread also

Fauzia&#039;s Kitchen Fun's picture

W/Salaam, yes that's fine.

i m gng to try dis tomorrow inshALLAH i hope thy turn out gud like urs...

U r fab!!! Ur so talented mashallah may Allah reward u loads for sharing ur inspirational recipes I'm gona try n make d crossiants inshallah n send u a pic

Fauzia&#039;s Kitchen Fun's picture

Unfortunately yeast is very necessary for this recipe.

dear fauzia
assalamualaikum inshaallah i will make this recepi, but i need to know i have electric oven grill while baking this i need to use both the up rod heat and the lower rodheat.

Fauzia&#039;s Kitchen Fun's picture

W/Salaam, start with lower heat then midway turn the top on to make the baking more even.

thank u so much for the recipe :) i made croissant n they r perfect :D Really, u make it more easy for us through step by step instructions. luv u :)

Salam Fauzia, I made these 3 days ago and they turned out FAB.. Everyone loved them at home. Thank u soo much for ur lovely easy recipes. I'm making these today again. :)) Hope they turn out good like last time. In Sha Allah. Keep up the fab work.

Fauzia&#039;s Kitchen Fun's picture

Will try and post a recipe for it soon.

Can you show an easy regular croissant recipe (butter) or a sweet croissant recipe? Thx!

Salam, it says 175 degrees...usually we bake at 350 that temp right?

Fauzia&#039;s Kitchen Fun's picture

W/Salaam, I think your temperature is in Fahrenheit not Celsius. 175 C is about the same as 350 F.

Hi Fauzia, I want to make these savoury croissants for a party. Can I make them beforehand and freeze them. Then I can remove them on the day of the party and bake them. Should I freeze them after baking or before baking? Please advise. Thanks

Fauzia&#039;s Kitchen Fun's picture

Hi, yes you can bake them midway and freeze then just brush them with egg or butter and bake them fully before serving so they become fresh.

Excellent ... i had made this before but with too much yeast.. this recipe looks good.. will try for sure...and by the way ur blog is too good.!!! keep going


Assalamu alaikum ....I like these type of baking recipes .but i had only grilled microwave oven .so pls help me .how to prepare this in grilled oven.

Fauzia&#039;s Kitchen Fun's picture

W/Salaam. Sorry but I do not use a microwave for baking so am unfamiliar with how it will turn out in that.

Hi, I was thinking of how to freeze these if I ever want to?

Fauzia&#039;s Kitchen Fun's picture

Hi, please refer to previous comments.

Plz can u tell me the measuring teacups are of how many grams approx ?

Made it multiple times, and made about 60 for an evening party, got great comments... jazak Allah khair,may Allah bless u!

Hey I just wanted to know why we using 1 tsp sugar? :-S wont it ruin the taste?

Fauzia&#039;s Kitchen Fun's picture

As you can see from all the above reviews (and more of them on FB) it will not ruin the taste. It adds a bit of flavour.

hai Fauzi.....hopn u r doing gr8.....
i just want 2 ask u somthing....if i make my bakng first round & stil i hav more units 2 bake can i mak suddenly or hav 2 wait ???? pls giv me ans asap..... :)lov u & ur recipies.....vit ur recipes in my side am a betr cook now.... & am introducng my frnz 2 ur blog.... :)