The super soft croissants, or if you prefer, call them horns or brioches, the result will always be the same. They are a super delicious and genuine preparation that will accompany your breakfasts and snacks.
Soft, soft in their basic consistency, or filled with spreads and jams, they will really win everyone over.
Also check out these other doughs, click below:
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 20 croissants
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see the ingredients we need to prepare this recipe
- butter (2 oz)
- milk (1 cup)
- fresh yeast (0.5 oz)
- sugar (3.5 tbsp)
- flour (4 1/3 cups type 1 or all-purpose)
- potato starch (1/3 cup)
- lemon zest (grated, edible peel)
- 1 egg (whole)
- 1 egg yolk (for brushing the brioches)
- Half teaspoon fine salt
- 2 teaspoons milk (for brushing the brioches)
Tools
I kneaded with the stand mixer, but you can also work by hand.
Steps
In a measuring cup, pour warm milk and dissolve the yeast and sugar in it. Let them activate for a few minutes, then pour them into the bowl where you will knead or the stand mixer.
Add the egg, the soft butter, and the grated lemon zest. Mix these ingredients well. Now start incorporating the flour. After adding about 1 1/2 cups, add the salt. Continue to add the remaining flour and the potato starch.
NOTE that the quantities of flour I indicate are what you need, obviously, but I also say that depending on the different absorption between an all-purpose or type 1 flour, you might need a few grams more or less; you need to feel the dough, which should always be compact and soft.
Then, returning to the recipe, you will get a smooth and soft dough that we will cover with a cloth and if left in the bowl, with cling film, and let it rise until it doubles. It will take about 2 ½ to 3 hours.
After the rising, take the dough and form the croissants. To form the horns, roll out the dough, cut the dough into triangles with a pastry wheel, and roll it up starting from the base of the triangle.
Once shaped, place the croissants on baking sheets lined with parchment paper and let them rise again for about an hour and a half.
When they are nicely puffy, take them and brush the surface with an emulsion made of two teaspoons of milk and an egg yolk mixed together.
Turn on the oven to static mode, 355°F and when it reaches temperature, bake for about 13 minutes. Always adjust according to the power of your appliance.
Always prick the brioches and make sure they are cooked before turning off the oven, otherwise leave them a few more minutes.
Take out and enjoy these wonderful croissants, horns, brioches.
Tips
The horns can be stored under a glass dome for two days. Since there will be about 20 pieces, I freeze them and take them out as needed. I usually do it the night before for breakfast, but if I want to eat one in the afternoon and the croissant is still in the freezer, I take it and pass it for two minutes in the microwave or in a pan or oven.
Try them also filled with spreads or jams; they will be fabulous.
Enjoy your tasting
FAQ (Frequently Asked Questions)
Will you make them again? The super soft croissants?
Try them and let me know. I hope they will win you over too.
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