Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
The Croissant brioche português blends French influences with a local taste for buttery, soft doughs.
The texture should be fluffy inside, with a golden crust and butter aroma.
As with many Portuguese recipes, there are variations by region, family and cook — with chocolate filling, dulce de leche or plain.
Ingredients
- 400 g flour
- 20 g fresh yeast
- 80 ml warm milk
- 2 eggs
- 60 g sugar
- 100 g butter
- 1 pinch of salt
- 1 egg yolk for brushing
Method
- Activate the yeast in the warm milk with a pinch of sugar.
- Mix flour, eggs, sugar, salt and the sponge; knead until smooth.
- Incorporate half the butter and leave to rise until doubled.
- Roll out, fold in the remaining butter in simple layers, or shape croissants directly from the brioche dough.
- Form triangles, roll into croissant shapes and leave to prove.
- Brush with egg yolk and bake at 190 °C until golden.
- Serve warm or on the same day.
Tips from Empório Portugal
- Quality butter defines the flavour.
- The second rise should not be rushed.
- Freezing before baking is an option in professional bakeries.
Possible replacements in Brazil
- Dried yeast can replace fresh yeast; follow the manufacturer's conversion instructions.
- Plant-based milk slightly changes the texture.
Pairing
Coffee with milk or fresh juice.
Regional and family variations can alter ingredients, quantities and preparation.
Empório Portugal's recipes have cultural and gastronomic purposes. Adjust ingredients according to dietary restrictions, allergies and professional guidelines.
This recipe is part of the editorial curation of Empório Portugal, developed from the Portuguese culinary tradition. Like any traditional recipe, it can vary depending on the region, the family and the cook.
Send it to the Empório Portugal community. The recipes received are analyzed before any publication.
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