Everyone Can Do it Easy Croissant Brioche at Home

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar fat content.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

Add 500 g of zero flour to the mixer.

Add 120 g of sugar and 8 g of dry yeast (or 12 g of fresh yeast) to the flour.

Mix for a few seconds to integrate the ingredients.

Add 200 g of yogurt to the mixture and blend again for a few seconds.

Add 0.5 tsp of vanilla extract to the milk and then pour the milk into the mixer.

Mix until all ingredients are integrated and gluten starts to form, about 3-4 minutes.

Add 8 g of salt to the mixture while mixing.

Increase the mixer speed and gradually add 60 g of vegetable oil, saving 10 g for later.

Mix until the dough is strong and integrated, about 3 minutes.

Remove the dough from the mixer and check the texture; it should be sticky and elastic.

Form the dough into a ball and place it in a greased container, sealing it to prevent air exposure.

Let the dough rest for about 1.5 hours at room temperature until it has grown in size.

After 1.5 hours, check the dough; it may not have doubled but should have grown a little.

Remove the dough from the container and place it on an oiled counter.

Open up the dough and fold it to strengthen the gluten, then place it back in the container and seal it again.

Let it rest for another 1.5 hours until it has doubled in size.

Once doubled, lightly flour the counter and flip the dough onto it.

Press the dough gently to remove air and shape it into a rectangle.

Use a rolling pin to roll the dough to about half an inch thick, maintaining a rectangular shape.

Trim the edges of the dough to create a perfect rectangle.

Spread a little of the reserved vegetable oil on the dough for texture.

Cut the dough into triangles for croissants.

Roll each triangle from the base to the tip to form the croissant shape.

Place the croissants on a baking sheet lined with parchment paper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens