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How tasty is our breakfast? My always so much, I do not disregard the sweetness and the gluttony, I am incurable. Today, soft croissants of brioche dough are very simple to make and can be enjoyed naturally with a sprinkling of icing sugar or stuffed with jam, always the best on our table. They can be made with planetary, with themromix, by hand, there are no excuses not to try them!

Production time: 1 hour + 3 hours rising
Degree of difficulty (from 1 to 5):

Ingredientes
300 g of Manitoba flour
250 g of 00 flour
90 g of sugar
180 g of milk
50 g of water
60 g of butter
2 of whole eggs
5 g of salt
12 g of compressed yeast
½ of lemon zest
1 teaspoon of vanilla
jam as required

croissants during leavening resting on parchment paper

Procedure to make the croissants

How to prepare pre-dough
The ingredients are taken from the total. Put the water, baking powder, sugar and 50 g of 00 flour into the bowl, where we will have grated the lemon zest. Mix all the ingredients, cover and let rise for about 40 minutes.

Dough
When the pre-dough is ready, slowly insert the remaining flour and milk with the leaf, then the first egg, after it has been absorbed, insert the other egg. String and add the soft butter into small pieces, allowing it to absorb before going on. Insert butter and salt. Add the vanilla. The dough must be well smooth and velvety.
Round up and top up, cover and let rise to double, it will take about 90 minutes.
Take the dough and roll out to form a long rectangle of 20 cm as a base and cut some triangles. Roll up starting from the base towards the tip. Place in baking pan on parchment paper, cover and let rise to double. Brush with egg yolk and egg white in equal weight and bake at 180 ° C for about 18 minutes.

croissants with jam on a plate

Preparation with thermomix
Insert in the bowl, water, sugar, baking powder and 50 g of 00 flour where we will have grated the zest of the lemon 30 sec. speed 3 (ingredients from the total). After 40 minutes we insert, with the moving blades, for three minutes all the flour and at the same time the milk.
After three minutes insert the first egg 2 min. knead speed insert the second egg at 2 min knead speed. Insert in 3 minutes all the butter in flakes as it is absorbed, salt and vanilla. Remove the dough from the blades and let it rest in the bowl, round and top up, cover with plastic wrap and let rise to double. Proceed as above for forming.
The recipe was made by Antonella Audino.

Croissants ultima modifica: 2019-09-16T17:29:16+02:00 da Marco Spetti
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