Milan: Classic Croissants with Honey Baked Apricots


Milan for us was another quick stop. We spent one night and one morning there and thus I only took one food picture— that of my complimentary breakfast from the hotel. As you can probably guess from the photo, canned apricots + factory produced croissants didn’t exactly wake up my tastebuds. Nonetheless, I’m super glad I snapped this photo as it led me to recreate it freshly from scratch!


Duomo di Milano

Classic Croissants

Makes 8 full size croissants2014-06-21 09.50.10


For the dough:

  • 2 cups all-purpose flour (9 oz to be more precise)
  • 1/4 cup + 1 tbsp water, cold
  • 1/4 cup + 1 tbsp milk, cold
  • 3 tbsp granulated sugar
  • 1 tbsp unsalted butter, room temperature
  • 1 1/2 tsp instant yeast
  • 1/2 tsp salt

For the butter layer:

  • 1 stick Trader Joe’s unsalted butter, cold

For the egg wash:

  • 1 large egg, beaten
  • 1 tsp water


I followed these instructions, but since I was only making half the dough there were a few changes to note, namely dimensions:

  1. To make the butter layer, I only used 8 tbsp (as opposed to the 10 tbsp listed since 8 tbsp is conveniently 1 stick of butter). Since I used Trader Joe’s butter, the stick dimensions were perfect so that I just had to cut it in half lengthwise once and I’d end up with my butter square with only 1 “seam” to mend. I then pounded/rolled it out to a ~5″x5″ square.
2014-06-21 11.02.59

Trader Joe’s butter (top) Land O Lakes’ butter (bottom)

  1. For the dough layer, I rolled it out to ~7.5″ x 7.5″ square (well more ended up like a circle with a diameter of 7.5″ but it still worked).
  2. To cut the triangles at the end, I first rolled the dough out lengthwise into a long rectangle slightly larger than 8″ x 16″. Using a pizza cutter, trimmed the sides of the dough so I had a clean rectangle measuring 8″ x 16″. Cut this in half lengthwise and widthwise, yielding four 4″ x 8″ rectangles. Cut each piece along their diagonals, yielding eight triangles. (At this point, I only rolled 4 dough triangles into full-sized croissants and divided the other 4 pieces to give 8 smaller croissants.)
2014-06-21 10.02.07

Some baby croissants scattered amongst the “adults”

Honey Baked Apricots


  • 4 apricots
  • 1 tsp honey


  1. Preheat oven to 350 F. Half apricots, removing pits. Spread a thin, even layer of honey across the cut surface and place cut side up in a baking dish. Bake for 8 minutes.
  2. Flip apricot halves over and bake cut side face down for another 7 minutes. Apricots should be soft, but structure should not be compromised. Let cool before serving.
    2014-06-21 09.57.19 2

    Flaky, buttery goodness with soft, tangy apricot halves

    Thank you, Milan

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