The brioche croissants without butter are the ideal solution for those looking for a lighter homemade breakfast or snack while retaining all the softness of classic brioche dough. They are simple to make and have a cloud-like, tender texture. They can be stored plain for a few days in an airtight container and filled just before serving. Below, let’s see together what you need to prepare our delicious brioche croissants without butter at home:
Other homemade croissant recipes:
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: 8 persone
- Cooking methods: Forno
Ingredients
- 2 cups all-purpose flour (250 g)
- 2 cups Manitoba (strong) flour (250 g)
- 6.5 tbsp sugar (80 g)
- 1 cup milk (230 ml)
- 1/3 cup vegetable oil (80 ml)
- 1 egg
- vanilla extract
- 1 1/4 tsp fresh baker's yeast (12 g) — about 1 1/4 tsp active dry yeast equivalent
- 1 tsp salt
- 1 egg yolk + 1 tablespoon milk (for brushing)
Preparation
Slightly warm the milk so it is lukewarm. Combine the flours, sugar and the yeast dissolved in a little milk in a large bowl or in the stand mixer bowl.
Add the egg, the vanilla extract and start mixing the dough. Pour the milk in a thin stream, then add the oil little by little and finally the salt.
Knead the dough for about 20 minutes until you obtain a smooth, elastic and well-developed dough.
Shape into a ball and let it rise in a covered bowl for about 2 hours (or until doubled in size).
Divide the dough into two portions and roll each portion out to obtain a thin disk about 4 mm thick (about 5/32 in / 0.16 in).
Cut each disk into 8 wedges and make a small slit at the base of each triangle. Roll starting from the base toward the tip to form the typical croissant shape.
Place on a baking sheet lined with parchment paper and let rise again for 1 hour. Gently brush the croissants with the egg yolk beaten together with the milk.
Bake at 356°F (180°C) in a preheated oven for about 15 minutes, until golden, respecting the cooking times to avoid the croissants becoming hard.
Remove from the oven, let cool slightly and fill the brioche croissants without butter as desired before dusting them with powdered sugar.
Bon appétit and.. see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
