The milk croissants are super soft sweet croissants, soft and fragrant leavened pastries delicious on their own and perfect to fill with your preferred filling. I made these delightful croissants for breakfast and they were a hit, I filled some, after baking, with jam and Nutella (the next day also with pistachio cream), the next day and even the following they were still soft, others, I froze to have them always ready to enjoy. The dough for these milk croissants is prepared by hand, in a short time, without using mixers or other appliances, try them and you’ll fall in love with them!
- Difficulty: Easy
- Cost: Affordable
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 16 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups Manitoba flour
- 7 oz milk
- 6 tbsp sugar
- 5 tbsp butter
- 0.18 oz fresh brewer's yeast
- 2 eggs
- 1 pinch salt
- to taste vanilla
- to taste milk (for brushing)
Steps
The milk croissants are very simple and quick to prepare. First, put the Manitoba flour, sugar, crumbled fresh brewer’s yeast, lukewarm milk, and eggs in a bowl and mix using a fork.
Add the room temperature butter, give a quick stir, still with the fork, and then add the vanilla and a pinch of salt. Form a soft and compact dough and let it rise in the bowl, covered with a cloth, for a couple of hours.
After the rising time, roll out the dough to form a large circle about 0.4 inches thick and cut it into 16 parts (cut it in half, then in 4, then in 8 parts and cut each eighth in half).
Starting from the base, roll each piece, forming a croissant. Place the milk croissants on a baking tray and let them rise for an hour, do not place them too close because they will increase in volume, I baked them in two trays.
Brush the milk croissants with a little milk and bake them in a preheated oven at 356 degrees Fahrenheit for about 25 minutes, they should be golden.
You can enjoy the milk croissants plain or fill them with your preferred filling, jam, Nutella, custard, or pistachio cream. If you prefer, you can also fill them before baking. You can also garnish them with a sprinkle of powdered sugar. Those that are left can be easily frozen.
Other croissant recipes HERE
