The butterless croissant rolls are delightful brioches that will leave you speechless, due to their flakiness and softness.
The citrus note I added to the dough will pair wonderfully even with any jam fillings you might want to add when you enjoy them.
I love them plain like this, without filling, but sometimes a little extra indulgence is nice.
I am always honest when describing my recipes and when I say these croissants are fabulous, soft, light, and melt in your mouth, it’s all true, but obviously, don’t expect to find the puff pastry that a butter croissant gives you, because that’s impossible.
If you love brioches and sweet yeasted goods, check out these recipes right below that I have selected for you:
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 21 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see the ingredients we need to make this recipe
- 2 eggs
- 2 oz sugar (you can increase to 3 oz if preferred)
- 1 cup milk (just warmed from cold)
- orange zest (from a whole orange, grated)
- 1 pinch fine salt
- 4 cups spelt flour (or all-purpose, double zero)
- 1 cup re-milled durum wheat semolina
- 2/3 cup starch
- 3 oz vegetable oil
- 0.7 oz fresh yeast
- 1 packet vanillin
Tools
- 1 Stand Mixer
- 1 Rolling Pin
- 1 Work Surface
- 1 Cutter
- Plastic Wrap
Steps
As I always mention in my recipes, my sweets usually have the right amount of sugar, I don’t like them overly sweet.
This means, if you want, you can add another 20/30g to the amount I mentioned. It depends on your taste.
In the mixer bowl, mix the eggs and sugar until they are nice and frothy. Add a pinch of salt. We add the oil in a thin stream, the grated orange zest, the packet of vanillin, and continue mixing.If you don’t have a mixer, you can easily perform the same steps by hand.
Now let’s dissolve the yeast in the lukewarm milk (remember, not hot, otherwise it will compromise the leavening) and once dissolved, combine it with the previous mixture.
Now let’s take the dry ingredients and start adding the starch and the other flours. A little at a time, until fully absorbed.
Once the dough is ready, leave it to rise in a container covered with plastic wrap, for about 2/3 hours, until the dough doubles in size.
When you take it out after proofing, it should be very soft.
Now take the dough and shape it into croissants. How to do it? I’ll explain right now.
Divide the risen dough into 3 balls. Take the first one and roll it out with a rolling pin. Not too thin, because if it’s about 1/4 inch thick, the croissant will be puffier, more risen, and softer. Then cut the dough into triangles with a cutter and roll them onto themselves, then bend the ends inward.
Let the croissants rise for another hour.
Preheat the oven to 350°F, static mode and as soon as it reaches temperature, bake for about 15 minutes. Before baking, I dusted with powdered sugar.
Look at the photo below, see how the brioches puffed up during the other hour of rising. Always perform the toothpick test before turning off the oven.
Are you ready to taste them? Enjoy your wonderful butterless croissants.
Storage and Tips for the Croissants
The croissants can be stored for three days in the fridge. Of course, when consuming, I warm them for a few seconds in the microwave or oven.
Since with these amounts you’ll get about 20/22 croissants, you can also freeze them if you prefer, and when you want to consume them, take them out and warm them. If I plan to have it for breakfast, I put it in the fridge the night before, and then it’s ready in the morning.
The croissants will be super delicious even if you choose to fill them with jams or spreads like hazelnut or custard.
The croissants will be super delicious even if you choose to fill them with jams or spreads like hazelnut or custard.
FAQs
Will you try my butterless croissants?
If you like, leave me some stars for the recipe, thank you.
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