Imported from TikTok

Homemade Brioche Croissants

Name: Homemade Brioche Croissants
Prep time: 35 min
Cook time: 30 min
Total time: 165 min
Yield: 8 servings
Cuisine: European
Ingredients: 360 g All-purpose flour; 65 g Granulated sugar; 5 g Baker's yeast (Approximately half a sachet); Fine salt (A pinch); 1 Egg (For the dough); 35 g Butter (At room temperature); 135 ml Milk (Lukewarm); All-purpose flour (A little for dusting the work surface); 1 Egg (Beaten, for brushing)

Recipe by @cristiana.lima__ @cristiana.lima__ · TikTok

Imported by Inês Costa on SeeMeCook

Soft and fluffy brioche croissants made with an enriched dough containing butter, egg, and milk. They are shaped into triangles, proofed twice, and baked until golden.

8 servings165 minEuropean

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Ingredients

360 g All-purpose flour
65 g Granulated sugar
5 g Baker's yeast (Approximately half a sachet)
Fine salt (A pinch)
1 Egg (For the dough)
35 g Butter (At room temperature)
135 ml Milk (Lukewarm)
All-purpose flour (A little for dusting the work surface)
1 Egg (Beaten, for brushing)

Steps

1
In a bowl, combine the flour, sugar, baker's yeast, salt, egg, room-temperature butter, and lukewarm milk.
2
Mix with your hands until you have a smooth dough.
3
Transfer the dough to the work surface and knead for a few minutes, until soft and smooth and no longer sticky.
4
Place the dough in a clean, dry bowl and cover with plastic wrap. Also place a bowl of boiling water in the turned-off oven; let the dough rest in the oven for about 1 hour, until it has almost doubled in size.
5
Dust the work surface with a little flour. Flatten the dough first with your hands and then with a rolling pin, forming a rectangle about 0.5 cm thick.
6
Cut the dough into triangles, starting at one end and working toward the other.
7
Roll up each triangle from the widest end along its length to form the croissants.
8
Arrange the croissants on a baking sheet lined with parchment paper and cover again with plastic wrap.
9
Place the baking sheet in the oven at 30 °C for about 40 minutes, until the croissants have doubled in size. The correction shown in the video indicates 45 minutes; the audio mentions about 40 minutes.
10
Remove the croissants from the oven and preheat it to 180 °C. While it heats, brush the croissants with the beaten egg.
11
Bake for 25 to 30 minutes, watching until the tops are golden brown.
12
Remove from the oven and serve; the author tastes them plain, without filling.

Notes

The author mentions using a jar instead of a rolling pin. The boiling water is placed in a bowl inside the turned-off oven during the first proof. The video corrects the second proofing time to 45 minutes, although the audio says about 40 minutes. The number of eggs in the dough is stated diminutively and without an explicit quantity; it was interpreted as one egg. The amount of flour for dusting and egg for brushing is not specified.