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In Portugal it is very traditional to find this type of croissants. They are delicious and their texture can remind us of the brioche dough since they are formed with butter and milk.
Its composition is very simple and following the steps with our Thermomix® we can make these croissants so that they are very soft and fluffy.
To this type of pastries You have to let the dough rest just long enough so that it can sponge and double the volume, in this way when you put it in the oven you will have a few squishy buns as we like it.
Portuguese croissant
These buns are delicious croissants typical of Portugal. You will be surprised by the way they are made with a brioche-type dough that will be soft and fluffy.
- Alicia tomero
- Kitchen: cuisine
- Recipe type: breakfast
- Calories: 410
- Rations: 12
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 500 g of wheat flour
- 11 g dry baker's yeast
- 40 g soft butter
- 85 g of sugar
- 1 egg
- 1 teaspoon of salt
- 2 tablespoons sunflower oil
- 200 ml whole milk
- 1 egg to paint the surface of the croissants
Preparation
We prepare the dough. We put the 500 g of wheat flour, the egg, the 11 g of dry baker's yeast, the 40 g of soft butter, the 200 ml of whole milk, the teaspoon of salt, the 85 g of sugar and the two tablespoons of sunflower oil. We are going to knead it during 10 minutes at kneading speed.
We leave the dough in the glass and let it rise for about 45 minutes.
We remove the dough on a lightly floured surface and knead it with our hands to remove the volume. We stretch the dough with the rolling pin, which has an elongated and rectangular shape and leaving a thickness of half a centimeter.
We cut elongated triangles, we will get about twelve units. We take the wide part of the triangle and begin to roll up to form the croissant.
We place the buns on a tray that can be baked and let them rest for another 45 minutes.
When that time has elapsed, we heat the oven to 180 °. We beat an egg and spread the surface of the croissants, so when they are baked they will be shiny. We put them in the oven for 20 minutes. When they are ready we let them cool and we can already taste them.
More information - Brioche bread
Adapt this recipe to your Thermomix model
Wow !!! I want to do yaaa….
Can you use fresh yeast? How much would it be?
Hi! How are you? the equivalence is 30 g of fresh yeast. I hope the recipe comes out great!
The oven up and down, only up or only down, you never put it
Hello Ana. Well, I assume that it is always up and down, as is the case now. If it had to be concretized, it would be said that, either with heat above, or below. But it is good to know how far people's doubts go, so I will take it into account for the next time. Thank you for your comment 😉
Holà de croissan try the French are the best in the world kisses hos I'm still from France… I love all the recipes on this blog
THEY ARE AWESOME. I MADE THE RECIPE AND THEY CAME OUT VERY GOOD. THANK YOU HAHAHAHAHA THE COTOLLA
They are very good. Could they be frozen?
Yes, of course. Close them tightly and when thawing them gradually, not abruptly. Thanks for following the recipe.