Savory brioche croissants, soft and incredibly versatile, are perfect for an aperitif, a buffet, or to serve as an accompaniment to cold cuts and cheeses.
Their texture is very soft, thanks to the dough leavened with milk and extra virgin olive oil, which makes them fragrant but not heavy.
If you love homemade leavened products, this recipe is a must-try! Making savory brioche croissants is easier than it seems: the dough is easy to work with, and shaping the croissants is simpler than you think. The final touch? A brush of milk and a sprinkle of sesame seeds for a golden and slightly crunchy crust. The final result is soft and fragrant bread.
Another aspect that makes these croissants special is their versatility. You can leave them plain or fill them with cold cuts, cheeses, savory creams, or even grilled vegetables. They are perfect for enriching a festive table, a brunch, or a casual dinner with friends. Moreover, you can prepare them in advance and store them for a few days: they stay soft for a long time!
If you love soft leavened products and want to impress your guests with something special, you’re in the right place.
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have other doubts or curiosities, you can write a comment or use the special contact form you find at the end of the page.
Other recipes you might like:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 286.43 (Kcal)
- Carbohydrates 45.05 (g) of which sugars 2.44 (g)
- Proteins 9.68 (g)
- Fat 8.17 (g) of which saturated 1.82 (g)of which unsaturated 0.82 (g)
- Fibers 1.46 (g)
- Sodium 488.20 (mg)
Indicative values for a portion of 80 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 for Savory Brioche Croissants
- 2 cups all-purpose flour
- 2 cups Manitoba flour
- 1 tsp instant yeast
- 1 tsp salt
- 1 egg
- 3.5 tbsp extra virgin olive oil
- 1 cup milk (plus extra for brushing)
- 1 tsp barley malt
- to taste sesame seeds
Tools
- Stand Mixer
- Food Scale
- Work Surface
- Rolling Pin
- Dough Scraper
- Brush
- Baking Sheet
- Parchment Paper
Recipe for Savory Brioche Croissants
Start preparing the savory brioche croissants by placing the milk in the bowl of the stand mixer and sprinkling the instant yeast over it.
Continue by adding the barley malt, oil, egg (I lightly beat it, but this step is optional), flours, and salt.
Knead with a spiral hook at medium speed until the dough is smooth and then for another 5 minutes. Transfer it to a lightly floured work surface, shape it into a ball, and let it rise until it has doubled in size.
Take the risen dough, flatten it, and gently stretch it with your hands.
Roll it out with a rolling pin to a thickness of about half an inch, trying to form a circle.
Divide the circle into 8 wedges with a knife or a dough scraper.
Stretch each wedge with the rolling pin.
Form the croissants: starting from the base, roll each wedge onto itself, and once formed, gently press the tips.
Let the croissants rest on the baking sheet (lined with parchment paper) for one hour.
Brush the croissants with milk and sprinkle them with sesame seeds.
Bake the savory brioche croissants in a preheated static oven at 392°F for about 20 minutes, until they are well browned.
Let them cool slightly before filling them.
Savory Brioche Croissants
Check this section to clarify your doubts, if you do not find the answer to your question, comment or write to me using the form below.
Also try the Savory Brioche Braid with No Butter Dough
FAQ (Frequently Asked Questions)
Can I replace the instant yeast with fresh yeast?
Yes, you can replace the 1 tsp of instant yeast with 1/2 tbsp of fresh yeast.
How can I store the brioche croissants?
The croissants stay soft for up to 2-3 days in a well-sealed food bag. You can also freeze them once cooked and cooled: just heat them for a few minutes in the oven to make them soft again.
Can I replace extra virgin olive oil with butter?
Yes, if you prefer a more buttery version, you can replace 3.5 tbsp of extra virgin olive oil with 4 tbsp of melted butter. The result will be slightly richer and more fragrant.
Can I substitute barley malt?
Yes, if you don’t have barley malt, you can replace it with honey or sugar in the same quantity. Barley malt helps the dough rise and gives the croissants a golden color, but the recipe will also work well with these alternatives.
Another simple leavened to make: Tomato and Mozzarella Stuffed Pockets
For questions, curiosities, or if you want to collaborate with me, use the contact form you find below:
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