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 minutesmins
Zubereitung15 minutesmins
Ruhezeit10 hourshrs
Gesamt10 hourshrs50 minutesmins
Servings: 12medium
Ingredients
500gall purpose flourif available type 480
280mlmilkluke warm
8gfresh yeastor 2 grams active dry yeast
60gbutterroom temperature
70gsugarlight brown sugar or granulated sugar
10gsalt
1tbsphoney
For topping
1mediumeggbest organic
2tbspmilk
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
Einfache Brioche Kipferl - Tipps und Tricks für die Zubereitung:
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.
Wenn ihr keinen Hagelzucker Zuhause habt, könnt ihr sie auch pur belassen oder folgende Zutaten als Alternative wählen. Die Teiglinge mit der Ei-Milch-Mischung einstreichen und dann bestreuen: - etwas Rohrohrzucker - Sesam (hell oder schwarz) - Belgischer Perlzucker
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.