After the great success of the mini croissants, today I wanted to make the Brioche Croissants with yogurt without eggs with sourdough and chocolate chips. My daughter had explicitly requested them. The infallible dough from my Soft Yogurt Brioche without Eggs with Sourdough. I fell in love with it. Light, soft, and delicately flavored thanks to the plain yogurt, it was truly a revelation. An incredibly easy dough to prepare, I used the stand mixer, but it’s also perfect for hand kneading.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups cups yogurt brioche without eggs
- cup chocolate chips
- as needed powdered sugar
Tools
- Stand Mixer
- Bowl
- Rolling Pin
- Baking Tray
- Pizza Cutter
- Brush
Steps
Prepare the brioche dough as a base recipe.
Shape a ball and let it rise in a bowl until doubled.
Divide the dough into 4 balls and roll them out with a rolling pin. From each disc, cut out 8 triangles. Place a handful of chocolate chips in the center.
Roll up each triangle, slightly stretching the tip.
Let rise until doubled. Before baking at 350°F for about 40 minutes, brush the surface of the croissants with milk.
Before serving, if desired, dust with powdered sugar.
