Pastries and baking
ChefOla Faour
Croissant, Petit Pain, and Brioche from One Dough
Croissant, petit pain, and brioche from one dough... a wonderful, easy recipe you must try and learn how to shape each of the three kinds! For the tastiest homemade weekend breakfast, you have to learn this recipe :)
Croissant, petit pain, and brioche from one dough ... a special, even wonderful recipe! The smell of pastries at home creates a warm, homely atmosphere and fills everyone with happiness!
Ingredients
Start here, then move straight into the method.
- 1 cup warm milk
- 1 cup warm water
- 3 tablespoons sugar
- 1 and 1/2 teaspoons instant yeast
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 cup oil
- 1 egg white
- 5 and 1/2 cups flour
- Starch for rolling the dough, 200
- g grated butter + 3 teaspoons starch + 1/2 teaspoon baking powder
- 1 egg yolk + 1/4 cup milk + 1 teaspoon vinegar, for brushing the top
Method
Follow the cooking sequence without leaving the page.
- In a bowl, add the warm milk, warm water, sugar, and instant yeast
- Mix well and cover with plastic wrap, then let rest for 5 minutesTimers: 5 min
- After the time has passed... add the vanilla, salt, oil, and egg white and mix
- Gradually add the flour and knead by hand until you get a cohesive dough
- Cover it and let it rest for about half an hour
- After the time has passed... roll out the dough after sprinkling it with a little starch, making sure it is not too thick or too thin, but medium thickness
- Place the grated butter mixed with 3 teaspoons starch and 1/2 teaspoon baking powder in the middle of the dough
- Fold the dough and seal the edges, then roll it out again, sprinkling with starch from time to time to help with rolling
- Again, fold the dough several times over itself and roll it out again after sprinkling with starch to get a rectangular, laminated dough thanks to repeated rolling with starch
- Cut it into two halves, then shape the dough and fill it as desired
- Cover the pieces and let them rest to rise
- After the time has passed... brush the tops with the egg yolk, milk, and vinegar mixture, then place the pieces on a baking tray lined with parchment paper
- Bake in a preheated oven from the bottom at 180°C until the edges are golden
- Turn off the bottom heat, then turn on the top heat until the pieces are browned
- Croissant, petit pain, and brioche method from a friend and site chef
- For more pastries from Amir, here is Meat with dough
Recipe tags
Pastries and bakingInternationalVegetarianNut free
Notes and serving ideas
- Sambousek dough
- Meat with dough
