John Myers
Brioche Croissants
The perfect brioche croissants recipe with a picture and simple step-by-step instructions.
- 500 g Wheat flour type 480
- 7 g Salt
- 75 g Fine granulated sugar
- 90 g Butter or margarine (lukewarm)
- 2 Pc. Egg yolk
- 42 g Fresh yeast
- 210 g Milk (36 degrees)
- 2 tbsp Hail sugar to sprinkle on
- Dissolve the yeast in the milk
- Put all ingredients in the mixing bowl and knead until it is a smooth dough
- Cover and leave to rest in the mixing bowl for approx. 20 minutes
- Place the dough on a lightly floured work surface and weigh 90 grams of dough each
- Shape dough pieces into round shape (grind) or simply shape into balls
- Cover with a tea towel and let rise for about 20 minutes
- Use a rolling pin to roll out oval flat cakes and roll them in from the narrow side, while rolling the two sides pull a little to create a nice tip
- Place on a baking sheet lined with baking paper in the shape of a croissant
- Cover with a tea towel and let rise for approx. 30 to 40 minutes
- Now preheat the oven to 190 degrees top-bottom heat
- At the end of the walking time, brush the croissants with beaten egg and sprinkle with granulated sugar
- Bake until golden brown on the 2nd rail from the bottom. With my oven, that’s about 15-16 minutes
- Remove from the baking sheet and let cool down on a rack
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