Semisweet homemade breakfast brioche

These semisweet homemade breakfast brioche are perfect for both sweet and savory breakfast. Soft leavened brioche recipe.

5 from 3 votes

Prep Time 30

Cook Time 15

resting time 8

Course brioches

Cuisine vegetarian

Servings persons

Calories 232 kcal

The previous evening, prepare the poolish (pre-dough). In a small bowl, dissolve half a teaspoon of active-dry yeast with 60 ml of water. Add flour and mix coarsely. Cover with a cotton cloth and leave at room temperature for at least 8 hours.
The next morning the pre-dough should be bubbly and puffy.

In a large bowl, mix flour with sugar and salt. Add an egg yolk, milk (at room temperature), melted butter, vanilla extract and all the previously prepared poolish.
Knead by hand or in the mixer with a hook for about 10 minutes or until your dough is smooth and very elastic. Create a ball of dough and place it in a bowl lightly greased with a some butter. Cover with a cotton cloth and leave to rise in a warm place until it doubles in volume, in my case 2 hours.
The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
Deflate the dough and divide it into 2 equal parts. With the help of your finger tips or a rolling pin, roll out the dough into a circular shape about 0,5 cm high.
Divide each circle into many triangles of similar size to each other by cutting it similar to how you cut pizza. Roll each triangle starting from the edge of the circle and rolling towards the center.
Place your croissants on one or two trays covered with baking paper and let rise covered with a cotton cloth for another 45 minutes - 1 hour.
Before baking brush them with the yolk mixed with some milk. Bake your croissants in a preheated static oven at 180 ° C for 15 - 20 minutes. Remove from the oven and allow to cool completely before serving.