- 500 g of Manitoba American Flour
- 1 cube (25 g) of fresh yeast or 12 g of dry yeast
- 190 g lukewarm water
- 80 g sugar
- 100 g melted butter
- 2 eggs
- vanilla flavouring
- 1 teaspoon of salt
PREPARATION FOR THE BRIOCHES:
Pour 300 g of flour, the yeast, dissolved in a little water, and 150 g of lukewarm water onto the work surface or into the food processor. Knead together and leave to rise in a cold oven, in a bowl covered with cling film, for 40 minutes. For the “Brioches”, form little balls weighing 50 g each, and place on baking trays lined with baking parchment, well-spaced. Leave to rise in a cold oven for 1 hour and a half. Brush lightly with 1 egg white mixed with 2 tablespoons of sugar, and bake at 180°C for around 10 minutes.
PREPARATION FOR CROISSANTS:
Mix 200 g of flour, the sugar, butter, 2 egg yolks, salt, and vanilla flavouring, with around 40 g of water; add the first dough and work together until you have a smooth, homogeneous dough. Leave to rise for 10 minutes. For the “Croissants”, roll out the dough on a floured surface, using a rolling pin; cut into triangles (12×15 cm) and roll them up, starting from the longest side. Leave to rise for 1 hour and a half. Brush lightly with 1 egg white mixed with 2 tablespoons of sugar, and bake at 180°C for around 10 minutes.
