Steps for the perfect homemade brioche croissants dough

• To make these delicious brioche croissants, first prepare the brioche dough. For convenience, I used the stand mixer, but you can knead by hand in a bowl or use any other kitchen robot. In the bowl of the stand mixer, add the Caputo flour, the yeast dissolved in a couple of tablespoons of milk, and the granulated sugar. Knead for a few minutes at speed 1-2 using the hook attachment. Then add the eggs with the vanilla essence and knead for a moment. Gradually add the remaining milk little by little and continue kneading at speed 2. Then add the salt. Finally, add the soft butter in pieces little by little, ensuring it is well incorporated and continue kneading. It will take about 15-18 minutes or until the dough is smooth and elastic. Let the dough rise in a large bowl covered with plastic wrap in the closed oven with the light on for about 3-4 hours or until it doubles in size.

  

• On a floured pastry board, place the now-risen brioche dough and deflate it with your hands. First, spread it with your hands and then with a rolling pin, roll out a sheet about 1/4 inch thick, forming a rectangle. Use a pastry wheel or knife to form triangles of equal size (mine were about 3-4 inches base and 6-7 inches height). Roll the triangles from the base to the point, pulling slightly. The longer the triangle, the more rolls you can make, and the better they will look aesthetically. Place the croissants on a baking sheet lined with parchment paper, spacing them apart, cover them with plastic wrap, and let them rise for about 2 hours in a closed oven with the light on. Once they have doubled in volume, brush the surface with the previously beaten egg yolk and milk in a small bowl and bake the croissants in a preheated static oven at 340°F for 15-20 minutes. Once baked, you can fill the croissants as desired with Nutella, custard, etc. You can also fill them before baking during the shaping phase.