These steamed brioche croissants are a little different from the original as they are steamed rather than being baked. The results are croissants that are softer and paler in appearance but are no less delicious. Whether you are looking for a breakfast treat to have with your cup of coffee or something to enjoy for a snack, you will love these fluffy croissants that are filled with jam or hazelnut cream.
To make these steamed brioche croissants, you first make a dough with warm milk, sugar, yeast, oil, and flour. Then, once the dough has risen, you shape them into croissants before baking them in the oven and filling them with your chosen fillings.
What are Steamed Brioche Croissants?
Croissants are a classic French-style breakfast that have a crescent shape, buttery flavor, and flaky texture. Normally, croissants included a laminated dough with plenty of butter but these brioche croissants don’t include any butter at all. Instead, they include a yeast-based dough that is softer and more pillowy.
Usually croissants don’t include a filling either, but in the case of this recipe, the croissants are sliced in half and filled with jam or hazelnut spread for the ultimate treat.
Pro Tips
- Make sure the milk you use isn’t too hot. It should be warm enough to activate the yeast but not so hot that it kills it. You can test the temperature of the milk with an instant-read thermometer to make sure it isn’t above 110 F (43.3 C).
- When you roll out the croissants, feel free to dust the counter with extra flour to prevent it from sticking.
- If you are concerned about the croissants sticking to your steamer basket, you can place the croissants on squares of parchment paper in the steamer basket for easy removal.
- You will be able to tell that the croissants have steamed long enough when they no longer seem doughy and have a fluffy interior.
Frequently Asked Questions
Why Make Steamed Croissants?
Steamed croissants are wonderful when you are looking for a recipe that isn’t overly complicated but still want to make something with that signature croissant shape. Since this dough doesn’t require a laminated dough, it is significantly less effort to make than more traditional croissants.
Can I Add Other Fillings to the Steamed Brioche Croissants?
Absolutely! If you are more of a savory breakfast type of person, you could stuff them with eggs and spinach or make sandwiches with various deli-style meats and cheeses.
Can I Make the Croissants Dairy-Free?
Yes, if you need these croissants to be suitable for dairy-free diets, you can replace the milk with almond milk, soy milk, or cashew milk.
How to Store Steamed Brioche Croissants
Leftover croissants can be stored in an airtight container at room temperature for around 3 to 4 days, but it is better that you don’t include the fillings until you plan to serve them for optimal texture.
Ingredients
How to Make Steamed Brioche Croissants
In a bowl, mix the milk with the sugar and yeast. Add the oil and flour, and mix until a dough comes together. Cover the dough and allow it to sit until doubled in size, about 90 minutes.
In a bowl, mix the milk with the sugar and yeast. Add the oil and flour, and mix until a dough comes together. Cover the dough and allow it to sit until doubled in size, about 90 minutes.
Roll out the dough and cut it into triangles.
Roll out the dough and cut it into triangles.
Roll the triangles into croissant shapes and place each on a piece of parchment. Allow them to rise for 20 minutes.
Roll the triangles into croissant shapes and place each on a piece of parchment. Allow them to rise for 20 minutes.
Cook the croissants in a steamer for 10 to 12 minutes.
Cook the croissants in a steamer for 10 to 12 minutes.
Cut the croissants in half and fill them with jam or hazelnut cream.
Cut the croissants in half and fill them with jam or hazelnut cream.
Serve them dusted with powdered sugar.
Serve them dusted with powdered sugar.
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