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!
Ingredients
- 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
Preparation
– 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;
