Croissants (brioche dough/milk bread)

This version of the croissant is made of brioche dough or milk bread dough. It is much easier to make than the buttery, flaky, viennoiserie pastry of the original croissant [which one day I will make for you too 😉 ]

I used type 1 semi-wholemeal soft wheat flour, which is less refined flour than the one which it usually used for these kind of recipes.

I also used a very low dosage of yeast for a slow leavening dough, which will make your croissants even more digestible.

The result is a tasty croissant filled with jam or chocolate cream which will make your breakfast and coffee breaks a mouthwatering experience!

  • DifficultyMedium
  • CostCheap
  • Preparation time20 Minutes
  • Rest time9 Hours
  • Cooking time15 Minutes
  • Servingmakes 8 croissants
  • Cooking methodOven
  • CuisineItalian


  • 500 gtype 1 semi-wholemeal soft wheat flour
  • 200 mllukewarm milk
  • 50 mlsunflower oil (cold pressed)
  • 60 glight muscovado brown sugar
  • 5 gyeast
  • 1egg
  • 1vanilla pod
  • 1 spoonhoney

for the egg-wash

  • 1egg
  • 1 cupmilk

for the filling

  • 200 gchocolate & hazelnut spreadable cream
  • 200 gjam


  1. – sift the flour onto a large bowl;

    – melt the yeast, the honey and the vanilla seeds into the lukewarm milk and pour it onto the flour;

    – mix well with a wooden or silicon spoon till you get a smooth texture;

    – add the chocolate chips and mix well;

    – transfer the dough onto a greased working surface and knead it well till you get a smooth ball;

    – transfer the dough into a bowl, cover it with cling film (pierce it with a knife to let some air in) and let it rest inside the switched-off oven for 8 hours;

    – the dough should have doubled its size and it must show remarkable signs of leavening;

    – split the dough into 8 small balls;

    – grease the working surface with oil and start folding each ball of dough as follow: fold the longer side towards the center, and then fold the other free side towards the center too. You have obtained a cylinder. Fold one side of the cylinder towards the center and then fold the other side over it. This first fold is completed;

    – now proceed to the second fold as follow: flat again the dough with your fingers to shape it again into a rectangle, then repeat the same procedure as above;

    – after the second fold is completed, roll down the dough into a disc with half a centimetre thickness;

    – cut the disc into 8 triangles;

    – put a spoon jam or chocolate cream in the center of each triangle;

    – roll each dough triangle from the large end to the narrow end, until you get a croissant shape;

    – transfer the 8 croissants onto a baking tray;

    – cover them with a kitchen cloth and let them rest in the switched off oven for 1 hour;

    – after 1 hour, brush the croissants with the egg-wash (made with the the egg and milk blended together)

    – bring the oven to 190 degrees;

    – bake the buns for 15 minutes or till the crust is golden brown;

    – dust with some icing sugar before serving;

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