other delicious bits

Easy Brioche Croissants

Brioche croissants are so tasty and a lot less naughty than the puff pastry ones, with significantly less butter. With or without filling, it is a perfect afternoon snack, with a hot cup of tea or coffee. Initially I made these croissants with dried yeast, which required proving time. However, I tried with baking powder instead and the final result is just as great and a lot quicker!

Time: 40 minutes

Type: sweet bread,snack

Difficulty: 2 pans

Makes: between 6 to 12 croissants (depending on size)

What you need:

500g flour (all-purpose or whole-wheat)

2 tsp baking powder

75g brown sugar

40g vegetable spread at room temperature

1 tbsp vegetable oil

210ml oat or soya milk

a little plant milk, olive oil and a sprinkle of turmeric to glaze

Utensils:

large mixing bowl

measuring cup

mixing spoons

knife

rolling pin

parchment paper

baking brush

baking trays

Directions:

Add all ingredients to a big bowl and mix well (add more flour and/or a little water if needed);

Knead the dough for a couple of minutes;

Flour a working surface and start rolling and stretching the dough into a thin wide rectangle – trim the edges to neaten;

With a knife, cut into triangles (you can also cut the dough in half lengthways before cutting into triangles, this way you’ll have double the amount of croissants, but smaller);

Starting at the base of each triangle, roll into a croissant gently;

Note: if you’re adding any filling, add this to the widest past of the triangle before rolling;

Place croissants in parchment paper and bake for about 15 to 20 minutes at 180C until risen and golden;

Remove from the oven once baked and let it cool for about 5 minutes;

Brush each croissant with a mixture of olive oil, plant milk and turmeric (for the colour).

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