Last updated on March 19th, 2026.
When it comes to breakfast pastries, the realm of possibilities are “to infinity and beyond” (I always wanted to say that). Brioche Croissants are the perfect example, they are tender, fluffy, buttery and comforting crescent shape pastries soaked in sticky sweet syrup.
Brioche Croissants vs. Croissants
What sets them apart?
Traditional croissants get their light, flaky layers from lamination, folding a cold block of butter into the dough again and again. Incredible, but very much an all-day project.
Brioche croissants skip the lamination and use an enriched brioche dough instead. The texture is different by design: tender, fluffy, and deeply buttery, rather than crisp and shatter-flake light.
You still get a rich, crescent shaped pastry, just softer, plusher, and without rearranging your entire schedule. Convenience baking at its finest.
Ingredients
The complete list on ingredients including measurements are at the bottom of this post in the recipe card. This recipe calls for simple, everyday ingredients, but it is important to pay attention to the small details. Here is what you should pay attention to:
- All-purpose Unbleached Flour. Unbleached flour is key, and you should avoid using bleached, or cake flour. You can use bread flour, or a combination, like the recipe calls for, but using unbleached all-purpose flour is a perfect option.
- Instant yeast. Instant yeast can be mixed into the flour without the step of activation, please see recipe notes for using active dry yeast.
- Unsalted butter. When using salted butter, we do not have ability to control the amount of salt that is in the butter. Salt, in addition to its contribution to flavor, it also strengthen gluten chains, the protein in the flour that gives our bread its structure and chewy texture. So too much salt, means chewy rolls, which is why we want to avoid it.
- Lukewarm water. Or, milk but make sure it is not over 100°F (32°C), or it will kill the yeast.
Making The Pastries
Before we start, I want to clarify that there are two types of Brioche dough you can use: the first is the classic brioche dough which calls for a larger amount of butter, and a longer rest time, giving the pastries a deeper, more enhanced flavor. The second, is the fast brioche dough, written in the recipe card below, it calls for less butter, and yields a softer, fluffier pastries.
Make The Dough
Below are step by step images for a clear visual guide. Please take the time to read my notes below, its a summary of all my tips and lessons I learned from testing this recipe.
- Make sure the ingredients (eggs, and butter) are at room temperature. Cold ingredients will not incorporate well, and yield a dense, chewy dough.
- Use the paddle attachment to mix the ingredients into a rough shaggy dough, then replace it with the dough hook. Keep this in mind: the paddle attachment mixes, the dough hook kneads.
- Adding the butter a piece at a time is important, and the best way to coat the flour with fat with out breaking it.
- Pay attention to the dough and not the timer, the doug is ready when it is soft, and elastic. Depending on your mixer, it can take 5-10 minutes.
Shaping
- The dough is much easier to handle when cold, so you can allow it to cool in the fridge before shaping for about 30-60 minutes.
- Before rolling the dough, use your hand to press it into 1/2-inch thick. It is a great way to relax the dough and prevent it from bouncing back.
- Use a ruler to measure the dough for an even crescent shape.
- The extra butter we use to spread on the dough will help the croissant become light and have clear definition. You can skip this it, but know that the rolls will be much richer and denser. Or, you can use flavored filling, see options below.
- Make the syrup while the pastries are resting the second time, then set it aside to chill. For the best soak, it is important that the syrup will be cold while the pastries are hot from the oven.
Tips and Filling Ideas
- Chocolate Filling: Enhance your Brioche Croissants with chocolate spread (like the one I used for this Chocolate Brioche recipe) or Nutella.
- Almond Filling: Add a layer of almond cream and sprinkle sliced almonds before baking.
- Pistachio: Spread a layer of pistachio frangipane.
- Cinnamon Filling. Use the cinnamon filling I used for these Brioche Cinnamon Rolls and these Cinnamon rolls.
- Pastry cream, or homemade lemon curd.
Storing And Making Ahead of Time
You can prepare the dough in advance and refrigerate it overnight for a convenient next-day bake.
These pastries are best eaten right after baking. To maintain the freshness and texture of your Brioche Croissants, store them in an airtight container at room temperature for up to two days.
You can warm them in a 300°F (150°C) preheated oven for 5-10 minutes for a refreshment.
For longer storage, freeze the croissants and reheat them when ready to enjoy.
Tender and Fluffy Brioche Croissants
Ingredients
- 2 Cup Unbleached all-purpose flour (240g)
- 2 Cups Bread flour (240g)
- 2 1/4 teaspoon Instant yeast
- 1 teaspoon Salt
- 1/3 Cup Sugar (70g)
- 2 Large Eggs, at room temperature
- 3/4 Cup Lukewarm water (180ml)
- 1/2 Cup Unsalted butter, soft and cut into 1/2-inch pieces (113g)
- 6-8 Tablespoons Unsalted butter at room temperature (or your choice of filling) (85-113g)
- 1 Large Beaten egg for egg wash
For The Syrup
- 1 Cup Sugar (200g)
- 3/4 Cup Water (180ml)
- 1 teaspoon Vanilla extract
Instructions
- In a bowl of a stand mixer, place the flour, yeast, salt, and sugar and mix on low. Add the eggs and water.
- Mix for about three minutes, on medium-low, until you have a dry dough.
- With the mixer on medium speed, add the butter one 1/2 inch piece at a time, waiting for each piece to mostly incorporate before adding the next.
- Mix on medium-high speed until the dough leaves the sides of the mixer and you have a soft, elastic dough.
- Place the dough in a slightly greased bowl, cover with plastic wrap and allow to double in size, in a warm place.Or, place the dough to rest overnight in the refrigerator.
Shape The Pastries
- Use your finger to press one-half of the brioche dough into one inch thick, over a lightly floured surface.
- Using a rolling pin, roll the dough into an 18×9-inch rectangle.
- Spread four tablespoons of the soft butter over the surface of the dough.
- Mark the wide bottom part of the dough every 3 inches.
- Use a sharp knife to cut the dough starting from the three-inch mark towards the corner of the top side in a diagonal and back the same way. Repeat with the rest of the dough.
- Gently roll each triangle from the wide bottom as you gently stretch the dough.
- Place the rolled pastries over a baking sheet lined with parchment paper, brush the pastries with the egg wash, and set aside to double in size. About 3-4 hours.
- Bake at 350F (160C) for 25-30 minutes over the middle oven rack.
- Remove from the oven and brush with the syrup.
Make The Syrup
- While the pastries are resting, place the water, sugar, and vanilla in a medium-sized saucepan and cook over medium heat until the sugar dissolves and the water boils.
- Reduce heat to simmer and cook for an additional 3 minutes.
- Remove from the stove and set aside until ready to use.
Notes
- Active dry yeast: increase amount to 1 tablespoon, then mix the yeast with the liquid, and two teaspoons of the sugar and set aside for 15-20 minutes until there is a thick layer of foam on top.
- To make the dough the night before: reduce the yeast amount to 1 1/2 teaspoons, allow it to rest at room temperature for one hour, then refrigerate for 8-10 hours, or overnight.
- The additional butter spread on the dough is the secret ingredient. It is helping us achieve a light and slightly flaky croissant. Sure, you can choose to skip this step, but be prepared for rolls that lean towards the richer and denser side.
- Use other filling like chocolate spread, Nutella, cinnamon filling, or almond cream.
- For larger pastries, refrain from dividing the dough; roll it into a sizable 25×16-inch rectangle. Mark the bottom of the wide side in 4-inch segments.
- However, if you decide to skip the butter layer, simply slice the bottom of the dough into 2-inch segments.
- Use a ruler to measure the dough to ensure an even crescent shape.
Where is the instructions to make the brioche dough?
you can find them under the How to make headlines, and on the recipe card at the bottom of the post.
I see you mentioned all purpose wheat flour at top and down below on the recipe it says all purpose unbleached flour. Which one should I follow?
they are both the same. Use unbleached all-purpose flour (wheat sourced)
Hi Dikla,
If you refrigerate the dough overnight should you bring it to room temperature before rolling?
No need, it is actually much easier to handle the dough when it’s cold.
Looking forward to making these – much easier than a typical Italian cornetti. But if I want to flavor it with something orange, what do you suggest? I once tried making cornetti with some grated orange peel, and they were bitter (I know you want to avoid the white pith). Would orange water work? Thanks very much!
Orange zest sounds great! Just make sure not to over do it, I think zest of half an orange should be fine. And no white part. Personally I love orange water, but it doesn’t really taste like orange, so up to you. Consider maybe flavouring the syrup.