Brioche Croissant

For the brioche croissants, dissolve the yeast in the milk. Add all ingredients to the mixing bowl and knead until a smooth dough is formed. Cover and let rest in the mixing bowl for about 20 minutes.

Transfer the dough to a lightly floured work surface and weigh out pieces of dough, 90 grams each. Shape the dough pieces into rounds (grind) or simply form into balls.

Cover with a tea towel and let rise for about 20 minutes. Roll out with a rolling pin into oval patties and roll in from the narrow side, pulling a little to both outer sides while rolling to make nice peaks.

Place on a baking tray lined with baking paper, in the shape of a croissant, cover with a tea towel and let rise for about 30 to 40 minutes.

In the meantime, preheat the oven to 190 degrees top/bottom heat.

At the end of the rising time, brush the croissants with beaten egg and sprinkle with hail sugar. Bake on the lowest shelf in the oven for about 15-16 minutes until golden brown.

Remove the brioche croissants from the baking sheet and let them cool on a rack.

Preparation Tip:

The brioche croissants can also be frozen very well! When defrosting, simply place on a plate and wait about 30 minutes.

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