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.
Et voila!
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:
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Passive Time | 12 hours |
| Servings |
croissants
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Ingredients
brioche croissants
- 4 cups all-purpose flour 500 g
- 1 cup + 3 tbsp milk
- 8 gram fresh yeast or 20 gram fresh yeast if you make the dough at the same day you wanna bake the croissants. rising time 1-2 hours (instead of over night)
- 1 tsp salt
- 1/4 cup soft butter
- 1/3 cup sugar
- 1 tbsp honey
also
- 1 small egg
- 2 tbsp milk
- hail sugar to sprinkle the top optional
Ingredients
brioche croissants
also
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Instructions
- Prepare the dough the day before (or use more yeast, prepare at the same day and let the dough rise for 1-2 hours instead of over night):
- Dissolve the yeast in the warm milk for 2-3 minutes. Then put all the ingredients in a mixer and knead for about 5-6 minutes until smooth.
- Transfer the dough to a large bowl, cover with plastic wrap or a lid, and let rise at room temperature for 10-12 hours (or 1-2 hours if you used more yeast).
- Place the dough on a lightly floured work surface. Divide into approx. 80 gram pieces. Roll each into a ball. Let rise for another 30 minutes.
- With a rolling pin roll each ball into an oval about 3 millimeter thick. Roll up starting from a small side. Then form into a croissant shape. Place on a baking tray.
- Preheat the oven to 195°C / 383°F. Whisk the egg and milk together. Brush the croissants with the egg wash and sprinkle with hail sugar (optional).
- Bake for 14-16 minutes. Those who have a food thermometer: they should have about 93°C / 199°F.
- Allow to cool before eating.
Recipe Notes
- The brioche croissants are ideal to freeze: once they are completely cooled, put them in a freezer bag, remove the air, seal and freeze. Remove from the freezer about 1 hour before eating. Bake in a preheated oven (110°C / 230°F) for 3-5 minutes until warm. This way they taste like fresh!