Hello friends, today I present these delicious savory buffet croissants made from brioche dough to enjoy and prepare for special occasions such as birthdays, any type of party, or for Christmas holidays. They are really simple to prepare. Below you will find the recipe..
- Difficulty: Easy
- Cost: Economical
- Cuisine: Italian
Ingredients for Buffet Savory Croissants
- 4 cups Caputo Nuvola Flour (Or 1 1/4 cups all-purpose flour and 1 1/4 cups bread flour)
- 1 egg
- 2 tsp fresh yeast (Or 1 tsp dry yeast)
- 2 tbsp granulated sugar
- 1/4 cup softened butter
- 1 1/4 cups milk at room temperature
- 1 egg yolk + milk for brushing
- as needed Seed mix (flax seeds, poppy seeds, and sesame seeds)
- 1 tsp fine salt
- 3.5 oz prosciutto
- 3.5 oz cooked ham
- 3.5 oz salami
- 3.5 oz sliced Emmentaler cheese
- 2 round salad tomatoes
- 1 Lettuce
- as needed mayonnaise
- as needed soft cheese spread
Tools
- 1 Bowl
- 1 Hook attachment
- 1 Stand mixer
- 1 Baking tray
- Parchment paper
- 1 Rolling pin
- 1 Work surface
- 1 Knife
Steps for Preparing the Dough
To make these tasty buffet savory croissants, first you need to prepare the dough. For convenience, I used a stand mixer, but you can also knead by hand in a bowl or using any other kitchen appliance. In the stand mixer bowl, place the Caputo Nuvola flour, the yeast dissolved in a couple of tablespoons of milk, and the granulated sugar, and knead for a few minutes at speed 1-2 using the hook attachment. Then add the egg and let it knead for a few more moments. Gradually add the remaining milk little by little and continue to knead at speed 2. Then also add the salt. Finally, gradually add the softened butter pieces, making sure it is well absorbed 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 a closed oven with the light on for about 3-4 hours or until it doubles.
On a floured work surface, place the risen brioche dough and deflate it with your hands. First, spread it out with your hands and then with a rolling pin, roll it out to a thickness of 1/4 inch forming a rectangle. With a pastry cutter or knife, form triangles of equal size (mine were about 4 inches at the base and 8 inches in height). Once the triangles are made, roll them up from the base to the tip, pulling slightly. The longer the triangle, the more rolls you’ll be able to make, and the prettier they’ll be 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 again in the closed oven with the light on.
Once they have risen, brush the surface with the egg yolk + milk mixture and sprinkle with seeds. Bake in a static oven preheated to 338°F for about 15-20 minutes or until golden. Remove from the oven and let them cool completely.
Cut them in half and fill with various cold cuts, vegetables, mayonnaise, or spreadable cheese. Place on a tray and refrigerate until ready to enjoy.
And here they are, ready, the savory buffet croissants. They are uniquely soft. I hope you like my latest recipe, see you next time friends.
STORAGE, TIPS AND NOTES
The savory croissants can also be made in advance; without filling, they can be stored in airtight containers or food bags for 3-4 days. Once filled, they can be kept in the fridge for only 2 days. You can also freeze them for up to a month or let them rise in the fridge overnight.
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