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Spadoni > Ricette > Sweet > Brioches and Croissants

Brioches and Croissants

Preparation: 2 hours
Cooking time: 10 minutes at 180°C
  • 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.

Brioches and Croissants recipes

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P.iva 00529220394 | reg. imp. bo 122141
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48125 Coccolia (RA)
Italy

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