The brioche croissants without butter are super soft and delicious leavened sweets: good on their own or filled with jams and spreads, they are amazing. A mix of fragrant aromas, light as clouds, the brioche croissants without butter are perfect for breakfast or a snack.
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 1/3 cups Manitoba flour
- 7/8 cup milk
- 1 1/2 tsp dry yeast
- 1 egg (small)
- 1/4 cup rice oil (or other seed oil of choice)
- 1/4 cup sugar
- 3/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp grated lemon peel
- 1/2 tsp grated orange peel
- 1 egg yolk + 1 tbsp milk (for brushing)
Tools
- 1 Kitchen Aid Artisan Mixer
- 1 Bowl
- 1 Rolling Pin with Thickness Rings
- 2 Reusable Baking Mats
- 1 Reusable Proofing Cover
Steps
In the bowl of the stand mixer, pour the milk and add the egg, salt, oil, and sugar, mix, and then add the aromas. Stir the dry yeast into the flour and add it to the liquid ingredients. Knead the dough for at least fifteen minutes or until it is well combined, then transfer it to an oiled bowl, cover it with the reusable cover or with plastic wrap and let it rest for a couple of hours or until doubled in size.
After the necessary time has passed, bring the dough back to the work surface and perform a series of lateral reinforcement folds. Let it rest under a bowl for thirty minutes (leave the dough on the work surface and cover it with the bowl).
After the resting time, roll out the dough on a lightly floured work surface using a rolling pin to a thickness of about 1/5 inch, divide the circle into four wedges, and then each wedge into three parts. Form the croissants by rolling them tightly from the long side to the tip. Place them on two baking sheets lined with the reusable baking mat, cover them, and let them rise until doubled (it could take thirty minutes or up to an hour depending on the temperature). Brush them with the beaten egg yolk with the tablespoon of milk and bake in a preheated oven at 355°F for twenty minutes or until golden brown.
Notes
Recipe source HERE.
