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Brioche croissants recipe
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Tender and Fluffy Brioche Croissants

Soft, fluffy, and deeply buttery, with a tender crumb instead of flaky layers, soaked in sticky sweet syrup This no-lamination recipe delivers croissant-style pastries with less effort and maximum comfort.
Course Dessert
Cuisine European
Keyword brioche croissant rolls
Prep Time 30 minutes
Cook Time 25 minutes
Servings 24 Rolls
Author Dikla Levy Frances

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 18x9-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 25x16-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.