Easy Brioche Croissant Recipe

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We have these brioche rolls at least every 10 days for breakfast. Not kidding. The dough is made quickly, is easy to work with and makes wonderfully soft brioche buns.

Who can resist freshly baked bread?!

I ate these Brioche Croissants for the first time at a friend's house who invited me to breakfast. It was love at first bite. Why? They are small, but still “heavy”. Do you know what I mean? They have a great consistency and are soft and flaky.

Since there is no egg in the dough, it does not stick and can therefore be processed easily and without any mess. This is a huge advantage, especially when baking with children. 🙂

How to make Soft Brioche Croissants

The dough for the brioche rolls is made the evening before baking.
Does it have to be made the day before? No. I prepare the dough the night before because it's convenient and saves me a step the next day and they can be eaten for breakfast already. If you want to bake them at the same day then simply take 20 grams of fresh yeast (or 4 grams of dry yeast) and let the dough rise for 2 hours at 35°C instead of overnight.

The next day, portion the dough into equal-sized pieces, roll them into balls and let them rise for another 30 minutes.

Roll these balls out into ovals (don't have to be exact at all) and tightly rolled up starting from a short side.

You can leave them as sticks or shape them into croissants. Both taste equally good. 🙂

While the oven is preheating, brush with an egg wash and top with granulated sugar sprinkles (optional). Then bake for 13-15 minutes.

This easy brioche croissants recipe is not complicated to make and they taste like fresh from a bakery!

Easy Brioche Croissants – Tips & FAQ

Can I freeze these soft Brioche Croissants?

The Brioche Croissants are ideal for freezing. This means you have wonderful breakfast rolls ready at any time.
Place the frozen (not thawed) croissants in an oven preheated to 160°C / 320°F before eating and bake for approx. 7 minutes.

What can I use instead of the rough granulated sugar sprinkles (Hagelzucker)?

If you don't have granulated sugar at home, you can leave it plain or choose the following ingredients as an alternative. Brush the dough pieces with the egg-wash and then sprinkle:

• brown sugar
• sesame seeds
• belgian pearl sugar

Is there anything specific I should consider while baking?

The Brioche Croissants turn out best if the core temperature is measured while baking. This ensures that they are cooked through or that they are not baked for too long, which would them being moist. 91°C / 195°F are ideal. 90°C Kerntemperatur sind ideal.

How should I store the Brioche Croissants?

The soft Brioche Croissants taste best fresh.
They will last 2-3 days in a container with a lid at room temperature. I recommend baking them in the oven for 2-3 minutes at 120°C / 248°F before eating. You can also freeze these croissants. The best way to do that is to bake them, let them cool to room temperature and put them in a sealed bag in the freezer. Place the frozen (not thawed) croissants in an oven preheated to 160°C / 320°F before eating and bake for 5-7 minutes.

Notice: The granulated sugar will become a little moist if the croissants are sealed airtight. If you plan not to eat all of the brioche croissants straight away, you can leave some of them without granulated sugar for freezing.

I would be very happy if you would leave a review for the Brioche Croissant recipe once you have tried it. Thanks so much!

I'm also super excited if you send me a message or link me on INSTAGRAM .

Here's more breakfast recipes for you:

• Soft Nut and Cinnamon Brioche
• Easy Banana Pancakes Recipe
• Chocolate Breakfast Buns with Pumpkin

Print Recipe

5 from 14 Ratings

Easy Brioche Croissant Recipe

This easy Brioche Croissant Recipe is one of the most popular bread recipes here. A simple yeast dough makes these incredibly good brioche croissants.

Prep Time35 minutes mins

Cooking / Baking Time15 minutes mins

Ruhezeit10 hours hrs

Total10 hours hrs 50 minutes mins

Servings: 12 medium

Ingredients

• 500 g all purpose flour if available type 480
• 280 ml milk luke warm
• 8 g fresh yeast or 2 grams active dry yeast
• 60 g butter room temperature
• 70 g sugar light brown sugar or granulated sugar
• 10 g salt
• 1 tbsp honey

For topping

• 1 medium egg best organic
• 2 tbsp milk
• rough granulated sugar sprinkles (Hagelzucker)

Instructions

• Prepare the dough the evening before (or the same day. Instead of 8 grams of fresh yeast, use 20 grams of fresh yeast or 4 grams of dry yeast and let the dough rise for 1-2 hours instead of overnight):
• Dissolve the yeast in the warm milk for 2-3 minutes.
• Put all the ingredients in a mixer and knead for 8 minutes to form a smooth dough.
• Transfer the dough to a large bowl, cover with cling film and let it rise at 15-20°C / 60-70°F for approx. 10-12 hours (or 2 hours at room temperature if using more yeast and preparing on the same day).
• After rising time:
• Place the dough on a lightly floured work surface. Divide into 80g pieces. Grind the pieces of dough round, i.e. roll them into a ball. Cover and let rise for another 30 minutes.
• Roll out a ball of dough into a 3 mm thick oval. Roll up starting from a narrow side. Then turn it into a croissant or leave it as a stick. Place on a baking tray covered with baking paper. Repeat the process until all the balls have been processed.
• Preheat the oven to 195°C / 383°F top/bottom heat. Whisk egg and milk together. Brush the croissants with the egg wash and sprinkle with granulated sugar (optional).
• Bake for 14-16 minutes. If you have a core temperature meter: 91°C / 195°F is ideal.
• Allow the crescents to cool before enjoying.

Notes

Easy Brioche Croissant Recipe - Tips

1. The soft brioche croissants are ideal for freezing. This means you always have amazing breakfast buns ready.
   Place the frozen (not thawed) croissants in an oven preheated to 160°C / 320°F before eating and bake for 5-7 minutes.
2. If you don't have granulated sugar at home, you can leave it plain or choose the following ingredients as an alternative. Brush the dough pieces with the egg-wash and then sprinkle with: brown sugar or sesame seeds or belgian pearl sugar or keep plain.
3. The Brioche Croissants turn out best if the core temperature is measured while baking. This ensures that they are cooked through or that they are not baked for too long, which would them being moist. 91°C / 195°F are ideal.

Nutrition

Serving: 1medium