I make these soft brioche croissants at least every 10 days. Not kidding. The dough is quickly kneaded together, great to work with and makes wonderfully soft and flaky brioche croissants.
Is anyone out there you could resist a warm, freshly baked brioche croissant? I don’t think so. I mean, HOW would that be possible.
They are kinda heavy in weight but at the same time super soft and with sooo many layers.
How to make these croissants
- The dough for the brioche croissants is kneaded the night before without any fuss at all.
Do you have to prepare it the night before? NO! I always do it though because it’s pretty convenient. If you forgot to make the dough ahead you simply need to add 20 grams of fresh yeast to the dough (instead of 8 grams) and let it rise for 1-2 hours instead of over night.
- The next day, divide it into pieces, roll them into balls and let rise for another 30-60 minutes.
- With a rolling pin roll these balls into thin ovals. About 2-3 millimeter. The thiner the more layers they will get in the end. And that’s what makes these croissants extra good – the more layers the better.
- Roll the ovals tightly by hand, starting from a short side.
- You can now leave them as straight as they are or shape them into croissants. Both taste pretty amazing. 🙂
- While the oven is preheating, brush them with egg wash and sprinkle some hail sugar on top.
- Bake for 15 minutes.
It’s really not much effort to make these soft brioche croissants and they taste LIKE FRESH FROM THE BAKER! Honestly, they are so freakinnn GOOD!
You can also make them ahead and freeze them. This way you will always have a delicious breakfast pastry / snack / treat to your coffee ready.
This way for more breakfast recipes: