Croissant Brioche Cake is a perfect dessert for breakfast, soft and delicious, try it and it will win you over! I also recommend trying the cream swirl brioches which are wonderful or the Nutella brioches. The croissant brioche cake is an ideal dessert for breakfast, also highly customizable because you can fill the croissants with creams and jams.
If you are looking for other croissant or brioche recipes, check these out!
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 3 Hours 50 Minutes
- Portions: 9
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 312.77 (Kcal)
- Carbohydrates 53.56 (g) of which sugars 14.74 (g)
- Proteins 8.08 (g)
- Fat 8.50 (g) of which saturated 1.69 (g)of which unsaturated 6.38 (g)
- Fibers 1.56 (g)
- Sodium 11.29 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz all-purpose flour
- 10.5 oz bread flour
- 3/4 cup milk
- 1/4 oz dry yeast (or 3/4 oz fresh yeast)
- 1 egg
- 4 tbsps vegetable oil
- 1/2 cup sugar
- to taste milk (for brushing)
- to taste raspberry jam (for filling)
- to taste vanilla
Tools
- 1 Stand Mixer
- 1 Cake Pan
How to make the croissant brioche cake
Combine the yeast with the flour and sugar, then pour in the lukewarm milk (be careful not to use boiling milk) and start kneading, by hand or with the stand mixer, then add the egg and the oil in a thin stream.
Knead well until you see the dough is soft and well combined.
Transfer the dough into a bowl, cover it with plastic wrap, and let it rise until doubled in volume, in the oven with just the light on, it will take about 2 hours.
After the necessary time, divide the dough into 2 parts.
Then roll out the dough, forming discs as even as possible
At this point, divide the first disc into 8 triangles and fill each triangle with the jam, do the same with the second disc.
Roll each triangle over itself, then place them in a cake pan lined with parchment paper.
Brush with milk and let rise for 20 minutes. Bake in a static oven at 350°F for about 25-30 minutes.
How to store and tips for croissant brioche cake
The croissant brioche cake can be stored under a cake dome for up to two days. It can be frozen both after baking or after the second rise. You can halve the amount of yeast, but you will need to double the rising time. If you see the cake darkening too much during baking, cover it with a sheet of aluminum foil.
