The butterless croissant rolls are delicious brioches that will leave you speechless, for their crispiness and softness.
The citrus scent I’ve added to the dough will perfectly complement any jam fillings you might want to add when you taste them.
I love them plain, without filling, but a little extra indulgence sometimes is nice.
I am always honest when describing my recipes and when I tell you these croissants are fabulous, they are soft, light, and melt in your mouth it’s all true, but of course don’t expect to find the puff pastry that the butter croissant gives you, because that’s impossible.
If you love brioches and sweet leavened products, 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 what ingredients we need to make this recipe
- 2 eggs
- 3 oz sugar (if you prefer you can increase to 3.5 oz or 4 oz)
- 1 cup ml milk (just warmed from cold)
- orange zest (from one whole grated orange)
- 1 pinch fine salt
- 4 cups g spelt flour (or all-purpose, double zero)
- 1 cup g re-milled durum wheat semolina flour
- 2/3 cup g potato starch
- 1/3 cup g seed oil
- 2/3 oz g fresh yeast
- 1 packet vanillin
Tools
- 1 Stand Mixer
- 1 Rolling Pin
- 1 Kneading Board
- 1 Cutter
- Plastic Wrap
Steps
As I always mention in my recipes, my desserts usually have the right amount of sugar, I don’t like them to be overly sweet.
This is to say, if you want, you can add an extra 0.5 oz or 1 oz to the weight I indicated. It depends on your taste.
In the bowl of the stand mixer mix eggs and sugar together until they become nice and foamy. Add a pinch of salt. We add the oil gradually, 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 (keep in mind not hot otherwise it could compromise the rising) and when it is dissolved, we will combine everything with the previous mixture.
Now let’s take the dry ingredients and start pouring in the potato starch and the other flours. Little by little, until fully absorbed.
Once the dough is ready, let it rise in a bowl covered with plastic wrap, for about 2/3 hours, until the dough doubles.
When you take it back after rising, it should be very soft.
Now take the dough and shape it into croissants. How to do that? Let me explain.
Divide the risen dough into 3 balls. Take the first one and roll it out with the rolling pin. Not too thin, because if it’s about 1/4 inch thick, the croissant will be fluffier, more risen, and soft later. Cut the dough into triangles with a cutter and then roll it onto itself, folding the ends inward.
Let the croissants rise for another hour.
Preheat the oven to 350 degrees Fahrenheit, static mode and as soon as it reaches the temperature bake for about 15 minutes. Before baking I sprinkled with powdered sugar.
Look at the photo below to see how much the brioches have risen during the other hour of rising. Always do the toothpick test before turning off the oven.
Are you ready to taste? Enjoy your wonderful butterless croissants.
Storage and Tips on Croissants
The croissants keep for three days in the fridge. Of course, when consuming, I heat it up for a few seconds in the microwave or oven.
Since with these amounts you will get about 20/22 croissants, if you prefer, you can also freeze them and when you want to consume them, take them out and heat them up. If I plan to eat it for breakfast, I put it in the fridge the night before and then in the morning it’s ready.
The croissants will be super delicious even if you decide to fill them with jams or spreadable creams like hazelnut, or custard.
The croissants will be super delicious even if you decide to fill them with jams or spreadable creams like hazelnut, or custard.
