The brioche dough croissants are delicious and soft, prepared with the lightness of egg whites alone. These delicious desserts stand out for their light and soft consistency, thanks to the expertly crafted brioche dough. The egg whites alone give an unparalleled softness without compromising the consistency. These delicate and fragrant croissants offer a unique tasting experience, giving a sweet and inviting flavor to every bite. They are ideal for an indulgent breakfast or a pleasant snack, giving a sensation of gustatory pleasure without weighing you down, thanks to their lightness and delicacy. Recipe by food blogger Antonella Audino
500g of w330 flour or protein 13
100g of sugar
100g of egg whites
180g of milk
10g of fresh brewer’s yeast
7g of salt
50g of butter
1 teaspoon vanilla extract
1 teaspoon citrus paste
egg yolk and milk equal weight for polishing
Sicilian Red Orange I.G.P. Marmalade
- Place the flour, yeast, milk and sugar in the planetary mixer and start the dough with the spiral, add the egg white three times and string
- Add the butter and salt in small flakes with the spiral moving, string together and add the vanilla and a teaspoon of lemon paste or, failing that, lemon zest.
- Take the dough, place it in a bowl, round it and after sealing it, let it rise to double and a little more, it will take about two hours at 26°.
- Once the dough has risen completely, turn the dough onto the work surface. There will be no need for flour because the dough is soft and malleable.
- Give two rounds of wrap folds, cover in a bell shape and wait thirty minutes then shape.
- Divide the dough into two parts and roll out to form a rectangle, then cut out triangles with a pizza cutter, roll up from the base towards the tip to form croissants and place on the baking tray.
- Cover with cling film, let rise until doubled, then brush with egg yolk and milk of equal weight and bake in a static oven at 180° for about 15 minutes. The croissants must be slightly amber when they come out of the oven.