One-Day Brioche Croissants
300 ml warm milk
650 – 700 gr A/P flour, sifted
4 tbsp sugar
1 tbsp room temperature butter
80 ml vegetable oil
pinch of salt
8 gr dry yeast
1 tsp baking powder
Dissolve yeast and 1 tbsp of sugar. Set aside until yeast mixture begins to foam.
In a bowl, mix the flour, yeast mixture, egg, oil, diced butter and sugar.
Knead the dough until smooth and elastic. Form a ball, cover and allow it to double in size in a warm place.
Cut the dough into two parts and roll each part into a circle.
Cut each circle into 8 equal wedges. Roll wedges from the widest base to form the croissants. Let them rise at room temperature.
Brush the croissants with egg or egg with milk mixture
Heat oven to 180ºC.
Bake for 15-20 minutes or until golden brown.