Portuguese brioche croissant

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the recipe

The Portuguese brioche croissant combines French influences with the local taste for buttery and soft doughs.

The texture should be fluffy inside, with a golden crust and buttery aroma.

As with many Portuguese recipes, there are variations by region, family, and cook — with fillings of chocolate, dulce de leche, or simply plain.

Ingredients

• 400 g of flour
• 20 g of fresh yeast
• 80 ml of warm milk
• 2 eggs
• 60 g of sugar
• 100 g of butter
• 1 pinch of salt
• 1 egg yolk for brushing

Preparation method

1. Activate the yeast in the warm milk with a pinch of sugar.
2. Mix flour, eggs, sugar, salt, and sponge; knead until smooth.
3. Incorporate half of the butter and let it rise until doubled.
4. Roll out, fold the remaining butter in simple layers, or shape direct croissants from the brioche dough.
5. Shape triangles, roll into croissant shape, and let rise.
6. Brush with egg yolk and bake at 190 °C until golden.
7. Serve warm or on the same day.

Tips from Empório Portugal

• Quality butter defines the flavor.
• The second rising should not be rushed.
• Freezing before baking is an option in professional bakeries.

Possible substitutions in Brazil

• Dry yeast can replace fresh (check the manufacturer's equivalence).
• Plant-based milk slightly alters the texture.

Pairing

Milk coffee or natural juice.