Brioche Croissants
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 10 mins |
| Total Time | 2 hrs 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 110 g milk
- 20 g yeast, fresh
- 35 g suar
- 2 egg yolks
- 2 teaspoons lemon peel, untreated, grated
- 1 teaspoon rum
- 35 g butter
- Hail sugar for sprinkling
Print Recipe
Pin Recipe Instructions
- Warm up the milk. Crumble the yeast and dissolve in it. Mix the sugar, rum and 1 1/2 egg yolks together. Mix the flour with the lemon zest. Add the sugar-egg mixture as well as the yeast milk and butter and work with a dough hook into a smooth dough.
- Let this rise for about 30 minutes, knead again and let rise for another hour. Then roll out the dough into a rectangle (approx. 20 x 60 cm) and cut this in turn into 5 rectangles.
- Cut each of them once across to make 2 triangles. Cut the middle of each triangle on the wide side, fold in the corners and roll up the dough. Shape it into croissants and let rise again for 20 minutes.
- Whisk the rest of the egg yolks with a little milk, brush the croissants with it and sprinkle with sugar. Bake the croissants at 200 ° C for 8-10 minutes.
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